This homemade Lemon Drizzle Cake is perfect for all of your spring parties and celebrations. Bright citrus flavors pop underneath the sweetest lemon glaze for an absolutely delightful treat.
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Spring desserts are so much fun to bake and share, and this Lemon Drizzle Cake shows off so well!
I first learned about this delicious cake while studying international cuisine in Culinary Arts School.
It’s a classic British tea cake, so it’s meant to be shared. There are two parts to this incredible cake. First, the lemon drizzle, which cools into a crunchy coating and keeps the cake moist in the center. And next is the classic, thicker, lemon glaze that adds even more sweet, lemony flavor.
All fans of lemon desserts will enjoy this sweet lemon loaf cake. It’s a lot like my Mini Lemon Cupcakes recipe, and equally as suited for brunch or tea parties.
Why This Recipe Works
Even though it looks fancy, it’s actually an easy and straightforward recipe.
Every part of this cake is loaded with fresh lemon flavor.
The bright white glaze and soft lemon colors of the cake make it perfect for entertaining and spring celebrations. Serve it at your Easter brunch, bridal or baby showers, or birthday parties.
Step-By-Step Instructions
Ingredients
Lemon Cake
- 1/2 cup salted butter (softened): if you are using unsalted butter, add 1/2 teaspoon salt.
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups self-rising flour (or whisk together 1 3/4 cups of all purpose flour + 2 teaspoons baking powder): we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 2/3 cup whole milk
- Zest of 1 lemon
Lemon Drizzle
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
Lemon Glaze
- 3/4 cup powdered sugar
- 1-2 tablespoons lemon juice
Chef’s Tip: freshly squeezed lemon juice will give you the best lemon flavor. Bottled lemon juice can be used, but the flavor will be slightly different.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat oven to 325°F.
Line an 8.5 x 4.5 inch loaf pan with parchment paper or spray with non-stick cooking spray.
Zest and juice the lemons. Using a microplane is the easiest way to zest lemons.
Create!
To make the cake, add the butter and sugar to the bowl of a stand mixer fitted with a paddle. Beat on medium-high until light and fluffy, about 5 minutes.
Chef’s Tip: a large mixing bowl and electric hand held beaters can be used in place of the stand mixer.
Add the eggs and vanilla extract and continue to mix until well combined, scraping the sides of the bowl as necessary.
Alternate adding the self rising flour and milk a little at a time, then the lemon zest. Mix just until everything is well combined and the batter is smooth.
Pour the cake batter into the prepared loaf pan.
Bake for 50 minutes, or until lightly golden and cooked through. Set aside.
Chef’s Tip: the cake is cooked through when it springs back when lightly touched. This can also be checked by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is cooked through.
To make the lemon drizzle, combine the sugar and lemon juice in a small saucepan. Stir over a low heat until the sugar has dissolved. Immediately pour over the warm cake while it is still in in the pan.
Set the cake aside in the pan to cool completely.
Once the cake has cooled, transfer it from the baking pan to a serving plate.
Mix together the powdered sugar and enough lemon juice to form a drizzling consistency in a small bowl until well combined, then drizzle over the cake.
Chef’s Tip: you may need to use more or less lemon juice than the stated amount in the lemon glaze. Add the lemon juice a little at a time until the desired consistency is reached.
Present!
Once the drizzle has set, slice and serve.
Chef’s Tip: it is best to wait to slice the cake until you are ready to serve it so that it doesn’t dry out.
Tips and Techniques
- Freshly squeezed lemon juice will give you the best flavor.
- A large mixing bowl and electric hand held beaters can be used in place of the stand mixer.
- The cake is cooked through when it springs back when lightly touched. This can also be checked by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is cooked through.
- Do not slice the cake until you are ready to serve it to prevent it from drying out.
- Store this cake in an airtight container at room temperature. Consume within 3-5 days.
FAQ’s
Why Did My Cake Sink In The Middle?
Cakes sinking in the center is usually due to opening the oven door too early or too often while the cake is baking, or by removing it from the oven before the center is baked through.
Always check your cake for spring-back when lightly pressed or by inserting a toothpick into the center to see if it comes out clean to ensure it’s baked through before removing it from the oven.
Can You Freeze A Lemon Drizzle Cake?
Lemon Drizzle Cake is suitable for freezing. Freeze, either sliced or whole, in an airtight container for up to 3 months. Defrost the cake at room temperature before enjoying.
More Lemon Dessert Recipes
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Lemon Drizzle Cake
Ingredients
Lemon Cake
- 1/2 cup salted butter (softened, if you are using unsalted butter, add 1/2 teaspoon salt)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups self-rising flour (or whisk together 1 3/4 cups of all purpose flour + 2 teaspoons baking powder)
- 2/3 cup whole milk
- zest of 1 lemon
Lemon Drizzle
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
Lemon Glaze
- 3/4 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
Lemon Cake
- Preheat oven to 325°F.
- Line an 8.5 x 4.5 inch loaf pan with parchment paper or spray with non-stick cooking spray.
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle. Beat on medium-high until light and fluffy, about 5 minutes.1/2 cup salted butter, 1 cup granulated sugar
- Add the eggs and vanilla extract and continue to mix until well combined, scraping the sides of the bowl as necessary.2 eggs, 1 teaspoon vanilla extract
- Alternate adding the self rising flour and milk a little at a time, then the lemon zest. Mix just until everything is well combined and the batter is smooth.1 3/4 cups self-rising flour, 2/3 cup whole milk, zest of 1 lemon
- Pour the cake batter into the prepared loaf pan.
- Bake for 50 minutes, or until lightly golden and cooked through. Set aside.
Lemon Drizzle
- Combine the sugar and lemon juice in a small saucepan. Stir over a low heat until the sugar has dissolved. Immediately pour over the warm cake while it is still in in the pan.1/4 cup granulated sugar, 2 tablespoons lemon juice
- Set the cake aside in the pan to cool completely.
- Once the cake has cooled, transfer it from the baking pan to a serving plate.
Lemon Glaze
- Mix together the powdered sugar and enough lemon juice to form a drizzling consistency in a small bowl until well combined, then drizzle over the cake.you may need to use more or less lemon juice than the stated amount in the lemon glaze. Add the lemon juice a little at a time until the desired consistency is reached.3/4 cup powdered sugar, 1-2 tablespoons lemon juice
- Once the glaze has set, slice and serve.
Notes
Tips and Techniques
- Freshly squeezed lemon juice will give you the best flavor.
- A large mixing bowl and electric hand held beaters can be used in place of the stand mixer.
- The cake is cooked through when it springs back when lightly touched. This can also be checked by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is cooked through.
- Do not slice the cake until you are ready to serve it to prevent it from drying out.
- Store this cake in an airtight container at room temperature. Consume within 3-5 days.
