Lemon drizzle cake is a classic British teatime treat, known for its tender, moist crumb and a sharp, crackly lemon syrup that soaks into the top. This version balances the tang of fresh lemons with just enough sugar, creating a loaf that’s equally at home with coffee or afternoon tea. It’s a simple, reliable bake that uses everyday ingredients and comes together in about an hour.
Ingredients
- 1 cup (225 g) unsalted butter, softened, plus extra for greasing
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 ¾ cups (220 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- Zest of 2 large lemons (about 2 tbsp)
- 2 tbsp fresh lemon juice (from about 1 lemon)
- ¼ cup (60 ml) whole milk, at room temperature
- For the drizzle syrup:
- â…“ cup (65 g) granulated sugar
- â…“ cup (80 ml) fresh lemon juice (from about 2 lemons)
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 a strip of parchment paper, leaving an overhang on the two long sides for easy lifting.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until pale and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture should look smooth and glossy.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add half of the dry ingredients to the butter mixture, then add the milk, then the remaining dry ingredients. Mix just until no streaks of flour remain—do not overmix.
- Fold in the lemon zest and 2 tablespoons of lemon juice with a spatula until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover the pan with foil after 30 minutes.
- While the cake bakes, make the drizzle: in a small bowl, stir together the â…“ cup sugar and â…“ cup lemon juice until the sugar is mostly dissolved. Set aside.
- When the cake is done, remove it from the oven and place the pan on a wire rack. While the cake is still warm (but not piping hot), use a skewer or toothpick to poke holes all over the top, about every ½ inch.
- Slowly pour the lemon syrup over the warm cake, letting it soak in. Allow the cake to cool completely in the pan, about 30 minutes, then use the parchment overhang to lift it out.
- Slice and serve. The drizzle will create a crisp, sugary crust on top.
Tips
- Use room-temperature eggs and milk—they blend into the batter more evenly, giving a smoother crumb.
- Don’t skip the poking step; it lets the syrup penetrate deeply, making the cake moist and flavorful.
- If you prefer a less sweet cake, reduce the sugar in the drizzle to ¼ cup (50 g). The cake will still be tangy but less crackly.
- For a non-dairy version, substitute the butter with an equal amount of vegan butter or margarine and use oat milk or almond milk in place of whole milk. The texture will be slightly denser but still delicious.
Serving Suggestions
Serve lemon drizzle cake in thick slices alongside a cup of Earl Grey tea or a glass of cold milk. It’s also lovely with a dollop of clotted cream or a spoonful of lemon curd. For dessert, pair it with a scoop of vanilla ice cream or a handful of fresh raspberries.
Variations
- Lime drizzle: Replace the lemon zest and juice with lime for a more floral, slightly sweeter citrus flavor.
- Poppy seed: Fold 2 tablespoons of poppy seeds into the batter along with the lemon zest for added texture.
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The cake may be slightly more crumbly, so handle gently.
- Orange drizzle: Use orange zest and juice instead of lemon; reduce the sugar in the syrup to ¼ cup (50 g) because orange is less tart.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. The drizzle crust may soften over time, but the cake will stay moist. For longer storage, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. To thaw, leave it at room temperature for 2–3 hours. If you prefer a warm slice, microwave individual pieces for 10–15 seconds—this will soften the crust, so it’s best enjoyed within a day of baking.
Frequently Asked Questions
Can I use bottled lemon juice? Fresh lemon juice is strongly recommended for the best flavor. Bottled juice often has a flat, slightly bitter taste and lacks the aromatic oils that make this cake shine. If you’re in a pinch, use bottled juice, but reduce the amount by a tablespoon and add a little extra zest.
Why did my cake sink in the middle? A sunken center usually happens when the oven door is opened too early, or the batter is overmixed. Make sure your oven is fully preheated, and avoid opening the door until at least 30 minutes of baking have passed. Also, fold the dry ingredients gently until just combined.
Can I make this cake in a round pan? Yes, you can use a 9-inch (23 cm) round cake pan. The baking time will be slightly shorter—start checking at 35 minutes. The syrup may pool a bit more in the center, so poke extra holes there.
How do I get the drizzle to set properly? The syrup should be poured over the cake while it’s still warm, but not hot. If the cake is too hot, the syrup will run off; if too cool, it won’t soak in. Aim for about 10 minutes after removing from the oven. Also, use fine sugar so it dissolves easily.
Can I reduce the sugar? Yes, but the cake’s texture may change slightly. Sugar helps with tenderness and moisture. If you reduce the sugar in the cake batter by more than ¼ cup (50 g), the cake may be drier. The drizzle sugar can be cut more aggressively without affecting the crumb.
Why is my cake too dense? Dense cake often results from overmixing the flour, which develops gluten. Mix until just combined, and use a light hand when folding. Also, ensure your baking powder is fresh—if it’s old, the cake won’t rise properly.
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- Bangers and Mash Origin: A Classic British Recipe
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