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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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
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.
Jenny says
Thinking about making this into a 9” x 13”. Maybe doubling recipe & not removing from pan. What do you?
Lauren Vavala Harris says
Hi Jenny! While I haven’t done it myself with this recipe, usually 2 loaf cakes batters will fit into a 9×13-inch pan. The bake time may need to be adjusted slightly so definitely do the toothpick test to make sure it’s baked in the center. Hope it all works out for you!!
– Lauren
Chenee says
This cake was so moist and flavorful! I really enjoyed it!
Tiffany says
This cake is light and fluffy! It’s easy to make, and the lemon flavor is perfection.
kushi says
Moist and delicious lemon drizzle cake. Thanks for sharing.
Donalyn says
This cake is just lovely. I have made it several times now, and every time, I get compliments on how delicious it is. Thanks for a wonderful recipe!
Mahy says
I was just about to look for a cake recipe when I’ve stumbled upon your recipe. Oh wow – it is just what I need!
Tayler says
I made this cake after dinner last night. It was delicious and full of summer flavor!
Sally Jordan says
The cake was delicious. I made 2 loaves, so I could send one home with my guest, who adores lemon. Very light, very lemony. Baked perfectly, no trouble at all. Thank you for the recipe.
Beth says
This such a delicious cake. The lemon flavor is so bright and bold, and the texture is just wonderful.
Donalyn says
This cake is SO delicious. Love the depth of lemon flavor and how moist it is – yum!
Kathleen says
What a light, refreshing and fabulous cake. It makes me think of spring just looking at it.
TAYLER ROSS says
I made this lemon cake for a friend’s birthday last night and it was incredible! So light and full of lemon flavor!
Ned says
This lemon drizzle cake was so moist and delicious. I loved it so much!
ValSamuels says
Wow! Just WOW!! I’m a chocolate luv’er and a lemon luv’er. This recipe nudged lemon ahead. It’s perfect and was very easy to make. My husband and I ate the whole cake over two days. Definitely delicious!!!
Cindy says
Cannot wait to try absolutely looks amazing. I wonder if I can add blueberry preserves in the middle of the cake and can this be good to freeze trying to make ahead of time for Thanksgiving
Lauren Vavala Harris says
Hi Cindy! I haven’t added anything additional to this cake, but the heavier the filling, the more possibility of it sinking. You can freeze it though. There is a little blurb about freezing in the FAQ section near the bottom of the post 🙂
Elaine says
Lemon cake is my hubby’s favorite cake and he absolutely loved this recipe. I loved it too but he’s been talking about it so it looks like I need to make it again next weekend. 🙂
Claire says
Your lemon drizzle cake looks AMAZING! Talk about a fresh bite of spring. Can’t wait to give your recipe a try.
Kathryn says
This lemon cake was so moist, refreshing and packed with lemon flavor! I love the light drizzle on top too. This definitely satisfied my lemon craving!
Amy Casey says
Quick breads like this are my favorites. I made this before going to work today and couldn’t wait to get home to try it. The double lemon glaze and icing is genius!
Tammy says
This looks so incredibly moist and delicious. Nothing screams spring more than a lemon cake or loaf…perfect for Mother’s Day coming up!
Enriqueta E Lemoine says
OMG! Who doesn’t love a lemon drizzle pound cake? This cake is heaven on Earth. Net time I-ll bake for sure a double batch. Thanks for the recipe.
Veronika says
I love making any kind of lemon-flavored dessert in the spring. The bright flavor is perfect for this season! This bread was soft, fluffy, and so good!
Bernice says
This cake turned out perfectly tender and so tasty! I love the amount of lemon in the cake and the drizzle really takes it over the top. I’m keeping this recipe!
Colleen says
I love lemon desserts, and this cake did not disappoint. It was a hit, and I will definitely make it again. Thank you!
Marta says
I made this lemon drizzle cake to take to a friend’s Easter brunch and it was gone within an hour of my arrival. It is such a moist, brightly flavored cake. We loved it.