There is something undeniably cheerful about a lemon cake sitting on the counter. It’s the kind of bake I turn to when I need a little brightness on a gray Tuesday or a quick treat for a friend dropping by. This isn’t about fancy layers or complicated piping—just pure, zesty flavor that tastes like sunshine.
This lemon drizzle cake is the definition of low-effort, high-reward baking. You get a tender, buttery crumb soaked in a tart, sugary glaze that creates the most addictive crunchy top. It comes together in minutes, uses pantry staples, and honestly, it just gets better the longer it sits.
Why This Recipe is a Keeper
If you love citrus desserts, this loaf is about to become your new best friend. Here is why it belongs in your regular rotation:
- Texture Heaven: The magic happens when you pour the tart glaze over the hot cake. It sinks in to keep the crumb incredibly moist while leaving a sugary, crunchy shell on top.
- Pantry Friendly: You likely have everything you need in your kitchen right now—no fancy specialty items required.
- Simple Clean Up: It’s a straightforward batter that doesn’t require dragging out every bowl in the cabinet.
- Better with Time: This is one of those rare cakes that tastes even better the next day, making it perfect for making ahead.
Lemon Drizzle Cake
- Total Time: 1 hour 5 mins
- Yield: 10 servings
- Diet: Vegetarian
Description
This bright and zesty Lemon Drizzle Cake features a tender, buttery sponge soaked in a sharp citrus syrup. It is the perfect easy-to-bake treat that balances a crunchy sugar crust with a moist, melt-in-your-mouth interior.
Ingredients
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup plus 2 tablespoons) granulated sugar
- 4 large eggs, room temperature
- 225g (approx. 1 ¾ cups) self-rising flour
- Zest of 2 large lemons
- 1–2 tablespoons milk
- 85g (approx. ½ cup) granulated sugar for the drizzle
- Juice of 2 large lemons for the drizzle
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a standard loaf pan with parchment paper.
- In a large bowl, rub the fresh lemon zest into the granulated sugar using your fingertips to release the aromatic citrus oils.
- Add the softened butter, eggs, flour, and milk to the lemon sugar, then beat with an electric mixer until the batter is pale and smooth.
- Pour the mixture into the prepared loaf pan, smooth the top, and bake for approximately 50 minutes or until a skewer comes out clean.
- While the cake is still warm from the oven, whisk together the additional sugar and lemon juice to create the pourable drizzle.
- Poke deep holes across the entire surface of the cake with a skewer and slowly pour the lemon drizzle over the top.
- Allow the cake to cool completely in the pan to ensure the syrup is fully absorbed and the signature crunchy crust forms.
Notes
To maximize the juice from your lemons, roll them firmly on the counter with your palm before cutting. If you notice the top of the cake browning too fast, loosely cover it with foil after 35 minutes of baking to protect the surface while the middle sets.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Simple Ingredients
We are keeping it classic with ingredients that deliver honest flavor. Here is what you need to grab:
- Lemons: You will need both the zest and the juice. Fresh lemons are non-negotiable here for that bright, zingy flavor.
- Sugar: Standard white granulated sugar works best for both the cake batter and the crunchy drizzle topping.
- Butter: Use unsalted butter at room temperature so it creams easily with the sugar for a fluffy texture.
- Self-Rising Flour: This simplifies things by combining the rising agents. *Note: If you only have all-purpose flour, just sift together 2 ¼ cups flour, 2 teaspoons baking powder, and 1 teaspoon fine salt.*
- Eggs: Four large eggs provide structure and richness. Make sure they are at room temperature to prevent the batter from curdling.
- Milk: Just a splash helps loosen the batter to the perfect consistency.
How to Make It
Step 1: Infuse the Sugar
Start by placing your sugar in a mixing bowl and grating the lemon zest directly into it. Use your fingers or a spoon to rub the zest into the sugar. If you have time, let it sit for an hour to really let those oils infuse, but if you are in a rush, just give it a good rub and keep going. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
Step 2: Make the Batter
In a small bowl, whisk together your flour (or flour mixture), baking powder, and salt. Add this to your lemon sugar. Toss in the softened butter, eggs, and milk. Using an electric mixer, beat everything together until the batter is smooth, pale, and fluffy. It shouldn’t take long!
Step 3: Bake the Loaf
Transfer your batter into the prepared loaf pan and smooth the top with a spatula. Bake in the center of the oven for about 50 minutes. You want a toothpick inserted into the center to come out clean.
Step 4: Prepare the Drizzle
While the cake is baking (or just before it comes out), whisk together the granulated sugar and fresh lemon juice for the topping. You want it to be a pourable consistency but still have some texture from the sugar.
Step 5: Poke and Pour
Remove the cake from the oven and let it cool for just about 5 minutes. While it is still warm, take a skewer and poke deep holes all over the cake. Pour or ladle the lemon drizzle slowly over the top. Let the cake cool completely in the pan so it soaks up all that syrup before slicing.
Meagan’s Tips for Success
- Don’t Fear the Poke: When poking holes for the drizzle, go all the way to the bottom! This ensures the syrup permeates the entire loaf, not just the top crust.
- Room Temperature Matters: Using cold eggs or butter can cause the batter to look curdled. If it looks split, don’t worry—it usually comes back together once the flour is fully incorporated.
- Make Your Own Self-Rising Flour: I almost never buy self-rising flour. I just mix my all-purpose flour with baking powder and salt right before I start. It saves pantry space!
- Craving Lighter Texture? If you prefer a cake that is a bit fluffier and less dense than a traditional drizzle loaf, you might love my lemon-yogurt-cake recipe, which uses yogurt for extra lift.
Easy Swaps and Twists
- Citrus Switch: This method works beautifully with oranges or limes. An orange drizzle cake is a fantastic, milder option for brunch.
- Gluten-Free: You can swap the flour for a high-quality 1:1 gluten-free baking blend. Just make sure it contains xanthan gum.
- Add Some Crunch: Stir a tablespoon of poppy seeds into the batter for that classic bakery-style lemon poppy seed pairing.
- More Color: If you are baking for a birthday or want something visually striking for kids, check out our lemon-rainbow-cake for a fun, colorful spin on these flavors.
Simple Serving Ideas
This cake is rustic and casual, meant to be sliced thick and eaten with your hands.
- Afternoon Tea: It is the ultimate companion to a hot cup of Earl Grey or English Breakfast tea.
- Dessert: Serve a slice with a dollop of whipped cream and some fresh raspberries to dress it up.
- Brunch Spread: This loaf anchors a brunch table perfectly. Pair it with some savory options from our classic-favorites collection for a balanced spread.
The Sweet Spot
This Lemon Drizzle Cake is proof that you don’t need complex techniques to bake something spectacular. It’s sweet, sharp, and wonderfully moist—a true classic that never goes out of style. It reminds me of the beloved version often found on AllRecipes, but with that homemade touch that makes it your own.
If you have extra lemons to use up, don’t forget to browse our fruit-garden section for more fresh ideas. Happy baking!
