Name: Lemon Drizzle Cake - Soft, Moist u0026amp; Zesty Homemade Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 1/2 cups (190 g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup (115 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; Zest of 2 lemons; 1/2 cup (120 ml) milk; 1/4 cup (60 ml) freshly squeezed lemon juice; 1/3 cup (70 g) granulated sugar; 1/4 cup (60 ml) freshly squeezed lemon juice

Jump to Recipe Print Recipe

Lemon Drizzle Cake

Lemon drizzle cake is a classic dessert beloved for its light, airy texture and vibrant, zesty flavor. The magic lies in the combination of a soft, tender sponge infused with fresh lemon juice and zest, finished with a sweet, tangy drizzle that soaks into the cake, creating moistness and intense lemon flavor in every bite. This cake is versatile enough to serve as a tea-time treat, a dessert for special occasions, or a comforting homemade cake to brighten any day.

More Hearty Desserts

What makes lemon drizzle cake so special is the balance between sweetness and tang. Each bite offers a delicate crumb with a slightly crisp crust, complemented by the glossy drizzle that seeps into the sponge. The aroma of fresh lemon while baking fills the kitchen with warmth and freshness, making it a sensory delight for anyone who loves citrus desserts. Home bakers adore this cake because it’s approachable yet yields professional-level results.

Why You’ll Love This Recipe

This lemon drizzle cake recipe is designed for home cooks who want a bakery-quality cake without complicated techniques. The cake is soft, tender, and moist, striking the perfect balance between sweetness and tangy citrus flavor. Each slice delivers the comforting texture of a classic sponge cake with a lively, refreshing lemon zing that elevates it beyond ordinary loaf cakes.

One reason this recipe stands out is its versatility. You can enjoy it as a simple loaf, dress it with icing for celebrations, or use it as a base for more elaborate desserts. The ingredients are straightforward and easy to source, and the step-by-step instructions ensure success even if you’re new to baking. With careful attention to mixing, zesting, and the drizzle, you can achieve a professional finish that impresses every time.

Additionally, this recipe teaches home cooks techniques that are valuable for all sponge cakes. From creaming butter and sugar properly to knowing how to test for doneness and make a perfect drizzle, this recipe provides skills you can use across other desserts. The combination of flavor, texture, and technique makes this lemon drizzle cake an ideal addition to your baking repertoire.

Preparation and Cooking Time

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8-10

This timing makes it ideal for a weekend baking session or an afternoon treat.

Ingredients

For the Cake

1 1/2 cups (190 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
1/2 cup (120 ml) milk
1/4 cup (60 ml) freshly squeezed lemon juice

For the Drizzle

1/3 cup (70 g) granulated sugar
1/4 cup (60 ml) freshly squeezed lemon juice

Substitution Notes:

Use Greek yogurt or sour cream in place of milk for added moisture.
For a dairy-free version, replace butter and milk with plant-based alternatives.
Lemon zest can be reduced or intensified based on preference.

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, use a hand or stand mixer to cream butter and sugar until pale and fluffy, about 3-4 minutes. This aerates the batter for a light texture.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and lemon zest, mixing until evenly distributed.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with milk and lemon juice. Mix gently to avoid overworking the batter, which keeps the cake tender.

Step 6: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Prepare the Drizzle

While the cake bakes, combine sugar and lemon juice for the drizzle. Stir until sugar is partially dissolved.

Step 8: Drizzle the Cake

Remove the cake from the oven and let it cool in the pan for 5-10 minutes. While still warm, pour the lemon drizzle evenly over the top. The liquid will soak in, creating a moist, flavorful crumb.

Step 9: Cool and Serve

Allow the cake to cool completely before slicing. This ensures the drizzle is fully absorbed and the cake maintains structure.

How to Serve

Serve lemon drizzle cake on a dessert plate, optionally dusted with powdered sugar for a polished presentation. Pair it with a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of mascarpone for added richness. Fresh berries such as raspberries or blueberries complement the citrus flavor beautifully.

For gatherings, slice into even pieces and arrange on a cake stand or platter for a visually appealing display. Drizzle a little extra lemon glaze over each slice for added shine and flavor. Serve with tea, coffee, or a light citrus beverage to enhance the lemon notes of the cake.

Additional Tips

Zest lemons before juicing to avoid the bitter pith.
Ensure butter is softened but not melted for optimal creaming.
Use room-temperature eggs for better incorporation.
Avoid overmixing after adding flour to maintain a light, tender crumb.
Pour the drizzle while the cake is still warm to maximize absorption.
For extra flavor, add a teaspoon of lemon extract to the batter.
Allow the cake to rest for 10-15 minutes after drizzling for the flavors to meld.

Recipe Variations

Lemon Poppy Seed Drizzle Cake: Add 2 tablespoons of poppy seeds to the batter to introduce a subtle crunch and visual appeal. The tiny seeds also provide a mild nutty flavor that complements the bright lemon, creating a more textured and interesting slice. This variation keeps the cake light while adding a slightly sophisticated touch.
Glazed Lemon Bundt Cake: Bake the batter in a bundt pan instead of a loaf pan. Once cooled, drizzle a lemon glaze or a simple powdered sugar icing over the ridges. The bundt shape creates an elegant presentation for special occasions, allowing the drizzle to pool in the curves for added sweetness and visual appeal.
Mascarpone Lemon Cake: Spread a thin layer of mascarpone cheese over the cooled slices or swirl it into the batter before baking. The creamy mascarpone balances the tangy lemon flavor while adding luxurious richness. It turns a simple loaf into a dessert that feels indulgent and perfect for tea-time or dessert tables.
German Lemon Cake Variation: Incorporate 1/2 cup of sour cream into the batter. This enhances the moisture and tenderness of the cake, giving it a slightly denser texture that holds the lemon flavor beautifully. The sour cream adds subtle richness, making each slice melt in your mouth while keeping the citrus notes vibrant.
Lemon Yogurt Cake: Replace half of the butter with Greek yogurt to create a lighter and tangier loaf. This variation maintains moistness, adds protein, and introduces a gentle tartness that enhances the lemon flavor without overpowering the cake. It’s ideal for those seeking a slightly healthier yet still indulgent treat.
Lemon Drizzle Loaf with Almonds: Sprinkle slivered or chopped almonds over the top of the batter before baking. The almonds toast in the oven, adding crunch, nutty aroma, and visual contrast to the soft, lemony loaf. This variation offers an elegant texture and subtle flavor complexity while remaining approachable for home bakers.
Mini Lemon Drizzle Loaves: Divide the batter into mini loaf pans or muffin tins. These individual portions bake faster and are perfect for gifting, parties, or portion control. They also allow each guest to enjoy a personal cake with the perfect drizzle-to-loaf ratio, creating an adorable and practical presentation.
Iced Lemon Cake: Instead of the traditional granulated sugar drizzle, prepare a smooth lemon icing with powdered sugar and lemon juice. Brush the cooled cake generously, creating a shiny, sweet coating that complements the tangy interior. This variation is slightly sweeter and adds a polished, professional finish.
Berry Lemon Drizzle Cake: Gently fold in fresh or frozen blueberries, raspberries, or blackberries into the batter. The berries burst during baking, adding natural sweetness and subtle tartness that pairs perfectly with the lemon. This variation adds color, flavor complexity, and a fresh, fruity dimension to the classic cake.
Vegan Lemon Drizzle Cake: Replace butter with plant-based margarine, milk with a plant-based alternative, and eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Despite being dairy-free and egg-free, this cake remains moist, flavorful, and tender. The lemon flavor shines, and the texture closely mimics the classic version, making it perfect for vegan or allergen-friendly baking.

Freezing and Storage

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Wrap in plastic wrap or foil and refrigerate for up to 5 days.
Freezing: Wrap tightly in plastic and foil; freeze for up to 2 months. Thaw at room temperature before serving.
Drizzle Tip: For frozen cakes, add fresh lemon drizzle after thawing to maintain flavor.

Nutritional Information (Approximate per serving)

Calories: 320 kcal
Carbohydrates: 45 g
Protein: 5 g
Fat: 14 g
Sugar: 28 g
Fiber: 1 g

Values may vary based on toppings or ingredient substitutions.

Final Words

Baking a lemon drizzle cake at home is a truly rewarding experience that brings the bright, zesty flavor of fresh lemons into a soft, tender, and moist sponge. Each slice delivers the perfect balance of sweetness and tang, while the drizzle seeps into the cake to create a melt-in-your-mouth texture that feels indulgent yet light. The process of baking this cake from zesting lemons to preparing the perfect drizzle fills your kitchen with an irresistible aroma, making the experience as enjoyable as the final dessert itself.

This recipe also encourages creativity and experimentation. You can try variations like adding poppy seeds, folding in berries, or topping with a smooth mascarpone layer to create unique twists on a classic favorite. Whether you prefer a simple loaf, an elegant glazed presentation, or individual mini loaves, the techniques you learn here provide flexibility for endless adaptations while maintaining that signature moistness and vibrant lemon flavor.

Ultimately, mastering this lemon drizzle cake recipe allows home bakers to create a dessert that feels both sophisticated and approachable. It’s perfect for family gatherings, tea-time treats, or special celebrations, and it empowers you to produce a bakery-quality cake from the comfort of your own kitchen. The combination of flavor, texture, and presentation ensures this dessert will be remembered and enjoyed by anyone who tastes it, making it a reliable go-to recipe for every occasion.

FAQ’s

Yes, but fresh lemon juice and zest provide the best flavor and natural acidity.

When stored properly in an airtight container, it remains moist for up to 5 days.

Yes, substitute all-purpose flour with a gluten-free flour blend in equal amounts.

Yes, use a larger pan or bake in two loaf pans; adjust baking time accordingly.

Yes, some bakers prefer powdered sugar for a smoother glaze, but granulated sugar creates a traditional slightly crunchy drizzle.