Easy Lemon Drizzle Cake
A moist, zesty lemon drizzle cake with a sweet glaze. This easy-to-make cake is perfect for any occasion and sure to impress.
Indulge in the bright, refreshing flavor of our Easy Lemon Drizzle Cake.
This delightful dessert is a crowd-pleaser, combining the tartness of fresh lemons with a sweet, sugary glaze that melts in your mouth. Perfect for beginners and seasoned bakers alike, this cake requires minimal ingredients and delivers maximum flavor. With a soft, tender crumb and a vibrant lemony aroma, it’s the ideal treat for spring and summer gatherings, tea parties, or as a sweet pick-me-up any day of the week. Whether you’re looking for a quick dessert to whip up in a hurry or a show-stopping cake to impress your guests, this lemon drizzle cake fits the bill. Its simplicity makes it a versatile recipe, allowing you to add your own twists, like a sprinkle of poppy seeds or a dash of vanilla. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience. This cake is so good, it’s bound to become a staple in your baking repertoire.
Additional Tips:
- Use Fresh Lemons: For the best flavor, always use freshly squeezed lemon juice and zest. It makes a world of difference compared to bottled juice.
- Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temperature before you start mixing. This helps create a smooth batter and ensures even baking.
- Poke Holes in the Cake: After baking, poke small holes all over the cake with a skewer or fork before pouring the lemon drizzle over. This allows the glaze to seep into the cake, making it extra moist and flavorful.
- Glaze Thickness: Adjust the thickness of the glaze by adding more or less powdered sugar. A thicker glaze will sit on top, while a thinner glaze will soak into the cake.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. It also freezes well; wrap it tightly in plastic wrap and foil, then freeze for up to 2 months.
Easy Lemon Drizzle Cake
Equipment
- mixing bowls
- Hand mixer or stand mixer
- Zester
- Lemon juicer
- 9×5-Inch Loaf Pan
- Skewer or fork
- Wire cooling rack
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1/2 cup milk
- zest of 2 lemons
For the lemon drizzle:
- 1/4 cup fresh lemon juice
- 1/2 cup powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Lemon: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest and fresh lemon juice.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Drizzle: While the cake is baking, whisk together the lemon juice and powdered sugar until smooth. Set aside.
- Glaze the Cake: Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Transfer to a wire cooling rack. While the cake is still warm, poke holes all over the top with a skewer or fork. Slowly pour the lemon drizzle over the cake, allowing it to soak in.
- Serve: Let the cake cool completely before slicing and serving. Enjoy!