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Lemon Drizzle - Image 2

Lemon Drizzle Cake

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A classic British dessert, this Lemon Drizzle Cake is moist, tangy, and topped with a sweet lemon glaze. Perfect for tea time or as a refreshing dessert.
Course Dessert
Cuisine British
Keyword easy lemon drizzle, lemon cake recipe, lemon drizzle cake, moist lemon cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings

Equipment

  • 8x4 inch loaf pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Parchment paper
  • Skewer or toothpick
  • Wire rack

Ingredients

  • 1.5 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs room temperature
  • 0.5 cup milk whole or 2%
  • 1 tbsp lemon zest from 1 large lemon
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup powdered sugar for glaze
  • 2 tbsp lemon juice for glaze

Instructions

  • Preheat your oven to 350°F (175°C). Grease and line an 8x4 inch loaf pan with parchment paper.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step incorporates air into the batter, contributing to a lighter texture.
  • Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and juice until well combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients to prevent overmixing, which can lead to a dense cake.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
  • Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, poke holes all over the top with a skewer and drizzle the glaze over the cake, allowing it to soak in.
  • Let the cake cool completely before slicing and serving.

Notes

Chef's Tips:
• For an extra moist cake, consider adding a tablespoon of sour cream to the batter.
• Avoid overmixing the batter to prevent a tough texture.
• Serve with a dollop of whipped cream and fresh berries for a summery treat.
Food Safety:
• Ensure eggs are at room temperature to prevent curdling when mixed with butter.
• Store leftovers in an airtight container at room temperature for up to 3 days.