Lemon Drizzle Cake
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.
Servings: 8 slices
Calories: 395kcal
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.
Nutrition
Serving: 1slice | Calories: 395kcal | Carbohydrates: 64g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 116mg | Potassium: 85mg | Fiber: 1g | Sugar: 44g | Vitamin A: 448IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 0.5mg