Name: Lemon Drizzle Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup all-purpose flour; 0.5 teaspoon baking powder; 0.25 teaspoon salt; 0.5 cup unsalted butter (softened); 0.75 cup granulated sugar; 2 large eggs; 0.5 cup milk; 1 tablespoon lemon zest (from 1-2 lemons); 2 tablespoons lemon juice; 0.75 cup powdered sugar; 2 tablespoons lemon juice

What are some recipes that feel like a warm hug? What are some of the best recipes you can whip up without looking at the instructions? What is the best lemon drizzle cake? What’s the first thing I reach for when I need sunshine? I’m expecting last-minute company. Is there a way to make My kids, bless their little hearts, ask for this cake more than any other. What is a lifesaver on those busy nights when you still want to put something sweet on the table? How do I set up a table without fuss? What is the perfect balance of tart lemon and sweet cake, and the drizzle? Oh, that zingy drizzle is just heavenly. Is this a Victoria sponge like my grandmother used to make? What is that citrus punch that makes it feel fresh and modern? If you’re looking for that perfect pick-me-up treat, you have found it.

What is a lemon drizzle cake?

What is this glorious creation? Think of a beautifully moist, tender sponge cake, infused with bright, zesty lemon flavor. What is called a “drizzle” cake? What happens right after baking? How does this glaze seep into the warm cake, creating little pockets of intense lemon goodness? What is essentially a simple loaf cake or Bundt Cake that’s been elevated to legendary status by that? What is sunshine in What is the beauty of simplicity? Does it require fancy techniques or hard-to-find ingredients? It’s pure, unadulterated comfort in cake form, with a cheerful citrus twist that makes it feel like it’s just pure. Special enough for celebrations but humble enough to indulge in everyday.

Why you will love this recipe?

I could talk your ear off about why this lemon drizzle cake is the best, but I’ll try to explain it to you. Keep it short and sweet! What are some of the best things about this drink? What is lemon? It’s a full-on, vibrant zest that cuts through the richness of the cake beautifully. What is that perfect zing that wakes up your taste buds? I have made this cake many times and it never fails. What can I do in 20 minutes? All ingredients are pantry staples, making it incredibly cost-effective. No need for trips to the store! And versatility? Oh yeah. What do you serve with this delicious cake? Vanilla ice cream. Is it the kind of cake that makes your kitchen smell amazing while it’s baking? What is joy? Is it a reliable, crowd-pleasing winner that always gets rave reviews from everyone who tries it out?

How do I make lemon drizzle cake?

Quick Overview

How do I make lemon drizzle cake? You’ll mix your dry ingredients, then your wet ingredients and combine them gently, and bake until golden brown. Golden and fragrant. What happens when you pour the lemon glaze over the cake while it is still warm? Is it a fuss-free process that yields an absolutely stunning result? Is it possible to slice a potato in less than an hour? What a delicious treat!

Ingredients

For the Main Batter: Why do we need to

225g all-purpose flour (plus extra for dusting)

1.5 teaspoons baking powder

1/4 teaspoon salt. 1 teaspoon pepper.

200g caster sugar.

150g unsalted butter, softened.

2 large eggs, at room temperature.

I find whole milk gives the best texture, but I’ve tested this with almond milk and it’s a good consistency. What made it creamier?

Zest of 2 large lemons (this is key for that punchy flavor!)

1 tablespoon fresh lemon juice. 1 teaspoon salt.

For the Glaze:

150g icing sugar (powdered sugar)

2-3 tablespoons of fresh lemon juice. 2-3 teaspoons.

What are the steps to

Step 1: Preheat & Prep Pan

How do I get my oven preheated to 180°C? While the oven is heating up, grease and flour a 900g (2lb) loaf tin. I like to line the base with parchment paper too, just to make sure it slides out super cleanly. If you want a perfectly shaped cake, this step is non-negotiable!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside. Make sure it’s all nicely combined. This ensures even distribution of the leavening agents, so you don’t end up with flat spots or sagging skin. Super high peaks in weird places. Is it possible to make a whisk with just one hand?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the butter and caster sugar until the mixture is light and fluffy. Set aside. Where do you get that airy texture? How do you beat eggs one at a time? If it looks curdled, don’t panic! It usually comes back together when you add the flour. Stir in the lemon zest, lemon juice, and milk. The batter will look quite liquidy at this stage, and that’s perfectly normal.

Step 4: Combine

Now it’s time to bring the wet and dry ingredients together. What are the wet ingredients in a bowl? Using a spatula or wooden spoon, gently fold them together until *just* combined. How do I make a cake? The batter should be smooth but not overworked.

Step 5: Prepare Filling

This recipe is actually a classic lemon drizzle, which means there isn’t separate filling. The “filling” is really the moist cake itself and the gorgeous glaze that soaks in. If you wanted to add something extra, you could whip some cream cheese with a little sugar and lemon. Is it possible to swirl lemon juice into the batter before baking? How do lemon juice and milk combine to create a creamy texture?

Step 6: Layer & Swirl

How do you pour the batter into a loaf tin? How do you make a lemon drizzle cake? What is beauty in simple, golden perfection? Just make sure the batter is evenly distributed in the tin so it bakes evenly.

Step 7: Bake

Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean. Should the top be golden brown and spring back when gently pressed. Oven temperatures can vary, so keep an eye on it towards the end. If the top is browning too quickly, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once baked, let the cake cool in the tin for about 5-10 minutes. If you want to cool a wire rack, place it on ice and then carefully turn it out. While the cake is still warm (but not piping hot), prepare the glaze. Icing sugar and lemon juice. Whisk together. If it’s too thick, add a tiny bit more lemon juice, 1-2 teaspoons at the same time, until you have thick but not too thin. Pourable consistency. Do not overdo the warm cake, but spread this evenly. The warmth of the cake will help the glaze set and seep in beautifully.

Step 9: Slice & Serve

How do I prepare a glaze for slicing? What is the best way to serve a cake at room temperature? With a sharp knife, you get clean slices, showing off that lovely crumb and the glistening glaze. Is it better to drink tea or coffee?

What should I serve it with?

What are some of the best lemon drizzle cake recipes? What is better than a thin slice of toast with roasted coffee for breakfast? The lemon wakes you up, and the cake is just enough to keep you going. For a lovely brunch, I like to serve it with fresh berries, maybe some Greek Yogurt, and some cheese. Does it feel a bit celebratory? As a dessert, it’s fantastic on its own, but for an extra treat, I’ll sometimes serve it with ice cream. Dollop of lightly whipped cream or a small scoop of vanilla bean ice cream. What are some good ways to make lemon curd or berry compote? What’s a good snack for the afternoon? My kids will happily demolish a slice of bread after school, no fuss at all. Is it really a cake that fits any moment?

How do I make a lemon drizzle cake?

What are some tricks to make a lemon drizzle cake? What are some of my favorite songs?

Lemon Zest:Don’t be shy with lemon zest! Use a microplane grater to get all those fragrant oils from the peel. Avoid grating into the white pith, as that can make the cake taste bitter. Where does the lemon zest come from?

Mixing Advice:What is the importance of not overmixing? Overmixing develops gluten in the flour, which can lead to a tough, dense cake. Mix just until the ingredients are combined; a few tiny lumps are absolutely fine. I’ve made this mistake before, and trust me, a gentle hand makes all the difference.

Ingredient Temperature: Make sure your butter, eggs, and milk are at room temperature. This helps them emulsify properly, creating a smoother batter and a lighter cake. If you forget to take them out, you can quickly soften butter by cutting it into small cubes and leaving it on the counter for 15-20 minutes, or gently warm milk for a few seconds in the microwave.

Baking Tips:Oven temperatures can be a bit quirky. It’s always advisable to know your oven temperature. If your cake tends to brown too quickly on top, loosely tent it with aluminum foil about halfway through. What is baking? When the skewer test comes out clean, the cake is ready.

Glaze Variations:What is your favorite lemon glaze? Add a little lemon extract to the glaze. What is the best way to substitute lemon juice for lime juice? Is orange juice a good drizzle? Just remember to adjust the icing sugar consistency as needed.

Don’t over- I know it’s tempting to drown the cake in glaze, but a little goes a long way. You want it to soak in and create that lovely sticky topping, not create a pool of sugary liquid. Apply it while the cake is still warm for the best absorption.

Storing and Reheating Tips

This lemon drizzle cake is pretty forgiving when it comes to storage, which is another reason I love it.

Room Temperature: Once the glaze has set, you can keep the cake at room temperature, well-wrapped in cling film or in an airtight container, for up to 3 days. It tends to stay wonderfully moist.

Refrigerator Storage: If you live somewhere very warm, or if you want it to last a little longer (up to 5 days), you can store it in the refrigerator. Just make sure it’s tightly wrapped or in a good container to prevent it from drying out. It’s delicious straight from the fridge, or you can let it sit at room temperature for about 30 minutes before serving.

Freezer Instructions: This cake freezes surprisingly well! Once it’s completely cooled and the glaze is set, wrap it tightly in a couple of layers of plastic wrap, then add a layer of foil. It can be frozen for up to 2 months. To thaw, unwrap it and let it sit at room temperature for a few hours. The glaze might look a little different after freezing, but the cake itself will still be lovely and moist.

Glaze Timing Advice: For the best results when storing, I always recommend glazing the cake after it’s cooled slightly but is still warm. If you plan to freeze it, it’s best to freeze it *before* glazing and add the glaze once it has thawed. This keeps the glaze looking its best.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve had great success using a good quality gluten-free all-purpose flour blend. You might find that you need slightly less liquid or a touch more baking powder (about an extra 1/4 teaspoon) to get a similar rise. The texture will be slightly different – perhaps a bit more crumbly – but the flavor is still fantastic. Make sure your gluten-free flour blend contains xanthan gum.

Do I need to peel the zucchini?

There’s no zucchini in this lemon drizzle cake! It’s a simple, classic cake. Zucchini is often added to cakes for moisture, but this recipe gets its incredible moistness from the butter, eggs, milk, and of course, the lemon juice. So no peeling required here!

Can I make this as muffins instead?

Definitely! This batter makes wonderful muffins. Spoon the batter into a lined muffin tin, filling them about two-thirds full. They’ll likely bake faster, so start checking around 18-20 minutes. You can drizzle the glaze over them once they’ve cooled slightly, or even just dust them with a little icing sugar. They’re perfect for grab-and-go treats!

How can I adjust the sweetness level?

This cake is designed to be perfectly balanced, but if you prefer it less sweet, you can reduce the caster sugar in the cake batter by about 25g (around 2 tablespoons). For the glaze, you can also use a little less icing sugar or add a touch more lemon juice for a tangier, less sweet finish.

What can I use instead of the glaze?

If you’re not a fan of glazes or want something different, you can simply dust the cooled cake with a little icing sugar through a fine-mesh sieve. It gives a lovely, delicate finish. Another option is to whip some cream with a little vanilla and serve that alongside, or even spoon over some fresh fruit compote.

Final Thoughts

So there you have it – my absolute favorite lemon drizzle cake! It’s a recipe that brings me so much joy, and I truly hope it brings you some too. It’s that perfect blend of simple, delicious, and utterly comforting that makes it a staple in my kitchen. If you’re looking for a reliable, crowd-pleasing cake that tastes like pure sunshine, this is the one. It’s the kind of baking that reminds you why you love being in the kitchen. Give it a go, and I promise you won’t be disappointed. I’d love to hear how yours turns out, or if you have any favorite variations. Drop a comment below and share your baking adventures!