Classic Lemon Drizzle Cake

Classic Lemon Drizzle Cake is a timeless dessert that delivers the perfect balance of bright citrus flavor and sweet indulgence. Light, fluffy, and moist, this cake is soaked in a tangy lemon syrup after baking, giving it that signature zing and sticky, glossy finish that makes every bite burst with freshness. Whether served with tea, as a picnic treat, or as a simple yet elegant dessert, it’s beloved for its vibrant flavor, simplicity, and ability to please just about any crowd. The sharpness of lemon combined with a tender crumb and sugary drizzle makes this cake a standout choice for lemon lovers and those who enjoy understated, classic bakes with a bold twist.

The history of lemon drizzle cake is rooted in British baking traditions, where citrus fruits have long played an important role in cakes, puddings, and teatime bakes. Lemons became widely accessible in the UK by the 18th century due to expanding trade routes, and they quickly gained popularity in desserts for their ability to cut through rich or buttery ingredients. The lemon drizzle cake as we know it today likely gained popularity in the mid-20th century, particularly after World War II, when baking ingredients became more readily available again. Its simplicity and reliability made it a household staple, especially during the rise of home baking in the 1950s and ’60s. Over time, this moist, zesty loaf cake has remained a mainstay in British kitchens and cafés, appreciated for its straightforward preparation and unmistakable citrus flavor. While many regional variations have emerged, the classic lemon drizzle cake has endured as a beloved recipe passed down through generations, a true testament to the lasting appeal of humble, flavor-forward baking.

Ingredients Breakdown
For the cake:

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 4 large eggs
• 1½ cups (190g) all-purpose flour
• 2 teaspoons baking powder
• Zest of 2 lemons
• 2 tablespoons milk

For the lemon drizzle syrup:

• Juice of 2 lemons
• ¾ cup (150g) granulated sugar

Optional glaze (for extra shine or decoration):

• 1 cup (120g) powdered sugar
• 1–2 tablespoons lemon juice

Each ingredient serves a specific purpose in creating the perfect lemon drizzle cake. Butter and sugar form the rich, creamy base and help provide structure and moisture. Eggs bind the batter and add richness. Flour and baking powder create the rise and crumb, while lemon zest brings that bold citrus aroma. A splash of milk ensures a soft texture. The drizzle, made with freshly squeezed lemon juice and sugar, soaks into the warm cake, adding intense lemon flavor and a slightly crunchy, glossy finish. An optional powdered sugar glaze on top can offer a decorative and sweet final touch.

Step-by-Step Recipe:

1. Preheat your oven to 350°F (175°C). Grease and line a standard 9×5-inch loaf pan with parchment paper for easy removal.
2. In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3–5 minutes.
3. Add the eggs one at a time, beating well after each addition to ensure the batter stays smooth.
4. Sift in the flour and baking powder, then gently fold into the wet mixture until just combined.
5. Stir in the lemon zest and milk, mixing until smooth. Be careful not to overmix, as this can toughen the cake.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 40–50 minutes, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, tent loosely with foil.
8. While the cake bakes, prepare the lemon drizzle syrup by mixing the lemon juice and sugar in a small bowl until the sugar is dissolved.
9. When the cake is done, remove it from the oven but leave it in the pan. While still warm, use a skewer or fork to poke holes all over the top of the cake, then pour the lemon syrup evenly over it, allowing it to soak in.
10. Let the cake cool completely in the pan before removing. If desired, whisk powdered sugar with lemon juice to create a glaze and drizzle over the cooled cake for an extra citrusy finish.

Tips for the Perfect Lemon Drizzle Cake
Use room temperature ingredients for a smooth, even batter. Don’t skip the lemon zest—it provides more intense lemon flavor than juice alone. Be sure to cream the butter and sugar well, as this helps create a light and fluffy texture. When adding the flour, mix gently to avoid overworking the batter, which can result in a dense cake. Poking holes in the warm cake before drizzling ensures the syrup penetrates deeply for maximum flavor. Let the cake cool fully before removing from the pan to avoid breaking or tearing. If you prefer a stronger lemon punch, add a bit more zest or a touch of lemon extract to the batter. For extra moisture, you can replace a tablespoon or two of the flour with almond flour or ground almonds.

Variations and Customizations
Add poppy seeds to the batter for a classic lemon-poppy seed version with added texture. Mix in a handful of fresh or frozen blueberries for a fruity twist. Substitute orange or lime zest and juice for a different citrus profile. For a richer cake, replace the milk with sour cream or Greek yogurt. Add a teaspoon of vanilla extract for a mellow undertone. Turn the loaf into cupcakes or mini loaves by adjusting the baking time accordingly. For a more decorative touch, garnish the finished cake with candied lemon slices or edible flowers. If you enjoy texture, sprinkle coarse sugar on top of the wet syrup layer for added crunch.

Health Considerations and Nutritional Value:
Classic Lemon Drizzle Cake is a treat that offers about 250–300 calories per slice, depending on thickness and glaze. It contains a moderate amount of sugar and saturated fat due to the butter and eggs, and while it isn’t a health food, it can fit into a balanced diet when enjoyed in moderation. The use of fresh lemon provides a small boost of vitamin C, though it’s not a major source of nutrients. To reduce sugar, try using a sugar substitute in the drizzle or glaze, or simply use less. For a lower-fat version, swap half the butter for unsweetened applesauce or Greek yogurt. Whole wheat pastry flour can be used for added fiber, though it may slightly alter the texture. Gluten-free flour blends also work well with proper binding agents. For dairy-free needs, plant-based butter and milk alternatives can be used with good results. While this cake is not low-carb or keto-friendly, there are several ingredient swaps that can make it more suitable for those with specific dietary preferences or restrictions.

FAQ
Can I make this cake ahead of time? Yes, it stores well at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Can I freeze lemon drizzle cake? Absolutely—wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Why is my cake dense? Overmixing the batter or using cold ingredients can lead to a heavier texture. Be gentle when folding in flour.
Can I use bottled lemon juice? Fresh lemon juice is strongly recommended for the best flavor, but bottled juice can work in a pinch.
What’s the best way to zest a lemon? Use a microplane grater, avoiding the bitter white pith underneath the peel.
How do I know when it’s done baking? Insert a skewer into the center—if it comes out clean or with a few moist crumbs, it’s ready.
Can I make it vegan? Yes—use dairy-free butter and milk, and substitute eggs with a commercial egg replacer or flax eggs.
Can I make it gluten-free? Yes, use a 1:1 gluten-free flour blend and consider adding a bit of xanthan gum for structure.

Classic Lemon Drizzle Cake

Classic Lemon Drizzle Cake is a zesty, moist, and tender loaf infused with vibrant citrus flavor and topped with a sweet lemon glaze, offering timeless charm in every bite. This beloved British favorite is easy to make, endlessly customizable, and perfect for any occasion where a refreshing, light dessert is welcome.

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings 10

Ingredients

  

Cake Ingredients:

• 250 g 9 oz unsalted butter, plus extra for greasing the tin
• 250 g 1⅓ cups caster sugar
• 4 medium eggs
• 250 g 1½ cups self-raising flour
• Zest of 3 lemons save the lemons for juicing later

For the Drizzle:

• 100 g ½ cup icing sugar

Instructions

 

Method

• Preheat the oven to 160°C (325°F fan), 180°C (350°F) conventional, or Gas Mark 4.
• Grease a loaf tin and line it with baking paper.

Make the cake:

• Place all the cake ingredients into a large mixing bowl. Beat together until the mixture is smooth and well combined.

Bake:

• Spoon the batter into the prepared tin and smooth the top.
• Bake for 40–50 minutes, or until a skewer inserted into the centre comes out clean.

For the drizzle:

• Prepare the cake for the drizzle:
• While the cake is still warm in the tin, use a skewer or sharp knife to poke holes all over the top.

Make the drizzle:

• In a small bowl, mix the icing sugar with just enough lemon juice to form a thin, smooth paste.
• (You’ll typically need the juice of about 1½ lemons, depending on their size and juiciness.)

Drizzle and soak:

• Pour the lemon drizzle evenly over the warm cake, allowing it to soak in.

Notes

• Butter:
  Unsalted butter is best for baking, as it doesn’t add any extra flavour. If you only have salted butter, that will work just fine too—it’s not critical.
• Caster Sugar:
  Golden caster sugar adds a lovely depth of flavour and works beautifully in this recipe, but regular caster sugar is also perfectly fine.
• Eggs:
  Free-range eggs are ideal. For the most accurate results, weigh them in their shells—aim for a total of about 250g (9 oz).
• Lemons:
  Unwaxed lemons are best, especially since you’ll be using the zest. If you can find them, go for unwaxed to avoid any unwanted coating.