This lemon drizzle cake is a classic British bake: a tender, moist pound-style cake soaked with a tangy lemon syrup and topped with a crisp, crunchy sugar crust. It’s the perfect balance of sweet and sharp, and the syrup keeps the cake wonderfully moist for days. This recipe uses simple ingredients and a straightforward method, making it a reliable choice for tea time, dessert, or a special treat.
Ingredients
- 1 cup (225 g) unsalted butter, softened, plus extra for greasing
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 1 ¾ cups (220 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- Finely grated zest of 2 large lemons (about 2 tablespoons)
- 2 tablespoons lemon juice (from about 1 lemon)
- 1 teaspoon vanilla extract
- For the syrup:
- ½ cup (120 ml) fresh lemon juice (about 2–3 lemons)
- ½ cup (100 g) granulated sugar
- For the drizzle topping:
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter and line it with parchment paper, leaving some overhang for easy lifting.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer (or by hand with a wooden spoon) until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. If the mixture looks curdled, add a tablespoon of the flour with the last egg to help it emulsify.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in the lemon zest, lemon juice, and vanilla extract until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the top browns too quickly, loosely cover with foil after 30 minutes.
- While the cake bakes, make the syrup: in a small saucepan, combine the ½ cup lemon juice and ½ cup granulated sugar. Heat over medium heat, stirring, until the sugar dissolves. Remove from heat and let cool slightly.
- When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, using the parchment overhang, lift the cake out of the pan and place it on a wire rack set over a baking sheet.
- While the cake is still warm, use a skewer or toothpick to poke holes all over the top and sides. Slowly pour the lemon syrup over the cake, allowing it to soak in. Let the cake cool completely.
- For the drizzle topping, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl. Add more juice if needed to reach a thick, pourable consistency. Drizzle over the cooled cake and let it set for about 15 minutes before slicing.
Tips
- Room temperature ingredients: Make sure your eggs and butter are at room temperature before starting. This helps the batter emulsify properly, giving a lighter crumb.
- Don’t skip the syrup: The syrup is what makes this cake “drizzleâ€� – it adds moisture and intense lemon flavor. Pour it over the warm cake so it absorbs fully.
- Zest before juicing: Always zest your lemons before juicing them – it’s much easier. Use a microplane or fine grater, avoiding the bitter white pith.
- Check for doneness: Ovens vary, so start checking the cake at 45 minutes. A toothpick inserted into the center should come out clean, not wet.
Serving Suggestions
Serve slices of lemon drizzle cake with a cup of Earl Grey or English breakfast tea for a classic afternoon treat. It’s also lovely with a dollop of clotted cream or a scoop of vanilla ice cream. For a pretty presentation, garnish each slice with a thin lemon twist or a few fresh berries.
Variations
- Lime Drizzle Cake: Substitute the lemon zest and juice with lime for a vibrant, slightly different citrus flavor.
- Poppy Seed Lemon Cake: Fold 2 tablespoons of poppy seeds into the batter along with the dry ingredients for added texture and a nutty taste.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender, but the flavor remains excellent.
- Orange Drizzle Cake: Use orange zest and juice instead of lemon for a sweeter, milder citrus cake.
Storage and Reheating
Store the lemon drizzle cake in an airtight container at room temperature for up to 4 days. The syrup keeps it moist. You can also refrigerate it for up to a week, but bring it to room temperature before serving for the best texture. To freeze, wrap the unfrosted cake (or the fully frosted cake) tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat individual slices in the microwave for 10–15 seconds if you prefer a warm cake, but this is optional.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh? Fresh lemon juice is strongly recommended for the best flavor. Bottled juice often has a flat, slightly bitter taste and lacks the bright aroma of fresh lemons. For the syrup and topping, fresh is especially important.
Why did my cake sink in the middle? A sunken middle usually means the cake was underbaked or the oven door was opened too early. Make sure your oven is fully preheated, and avoid opening the door during the first 30 minutes of baking. Also, check that your baking powder is fresh – if it’s old, it won’t provide enough lift.
Can I make this cake in a different pan? Yes, you can use a 9-inch (23 cm) round cake pan or an 8×8-inch (20×20 cm) square pan. Adjust the baking time – a round or square pan will likely bake faster, so start checking at 30–35 minutes.
How do I get a smooth drizzle topping? Sift the powdered sugar to remove lumps, and add the lemon juice gradually. The consistency should be thick but pourable – if it’s too runny, add more sugar; if too thick, add more juice. Drizzle with a spoon or a piping bag for a neat finish.
Can I reduce the sugar? The sugar is not just for sweetness – it also contributes to the cake’s texture and the syrup’s preservation. Reducing it may make the cake less moist and the syrup less effective. If you want to cut sugar, try reducing the granulated sugar in the cake by 2 tablespoons, but keep the syrup as is.
Is this cake suitable for freezing? Absolutely. Freeze the cake (with or without the drizzle) for up to 3 months. Wrap it well to prevent freezer burn. Thaw overnight in the fridge and bring to room temperature before serving. If you freeze the cake with the drizzle, the topping may soften slightly, but it will still taste delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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