If sunshine were edible, it would taste like this cake. Bright, buttery, and bursting with real lemon flavor, this lemon drizzle cake is my go-to whenever I want something simple, nostalgic, and completely delightful.
It’s got that perfect balance: a soft, tender crumb that holds its shape when sliced, and a tangy-sweet lemon glaze that seeps into every bite. No dry loaf vibes here — just moist, zesty goodness. Serve it at brunch, gift it to a lemon lover, or sneak a slice with your afternoon tea. (You could even add a dollop of whipped cream and call it dessert.)
Also try my Meyer Lemon Shortbread Bars or Orange Poppy Seed Muffins if you’re on a citrus kick! 🍊🍋
📋 Ingredients
For the Cake:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest (about 2 lemons)
- 2 tbsp lemon juice
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For the Lemon Syrup:
- 1/4 cup lemon juice (from 1–2 lemons)
- 1/4 cup granulated sugar
For the Glaze:
- 1 cup powdered sugar
- 1–2 tbsp lemon juice (adjust for consistency)
👩🍳 Instructions
1. Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Line an 8.5×4.5-inch loaf pan with parchment and lightly grease.
2. Mix Wet Ingredients: Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, juice, and milk.
3. Add Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Slowly mix into wet ingredients just until combined.
4. Bake: Pour batter into pan and bake for 45–55 minutes or until a toothpick comes out clean.
5. Make Lemon Syrup: While cake bakes, simmer lemon juice and sugar until sugar dissolves. Set aside.
6. Soak & Cool: Once baked, poke holes in the warm cake with a skewer. Slowly spoon lemon syrup over the top. Cool completely.
7. Glaze: Mix powdered sugar with lemon juice to make a pourable glaze. Drizzle over cooled cake and let set.
🌼 Serving Tips:
- Serve slices with fresh berries or a dollop of mascarpone.
- Wrap in parchment + twine for adorable gifts.
- Pair with earl grey tea or a chilled glass of limoncello.
🔄 Creative Variations:
- Lemon Layer Cake: Double the recipe and bake in 2 round pans. Frost with lemon buttercream.
- Gluten-Free: Use a 1:1 GF baking blend + a touch of xanthan gum.
- Lemon Poppy Seed: Stir in 1 tbsp poppy seeds to the batter.
⚠️ Troubleshooting:
- Cake too dense? Check your baking powder’s freshness.
- Sinking center? Make sure oven is fully preheated and don’t overmix.
- Glaze too runny? Add more powdered sugar or chill it slightly.
🧵 Storage
- Room Temp: Keep wrapped up to 3 days.
- Fridge: Store in airtight container up to 5 days.
- Freezer: Freeze (unglazed) for 2 months. Thaw overnight in fridge.
Lemon Drizzle Cake
Ingredients
For the Cake:
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest about 2 lemons
- 2 tbsp lemon juice
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For the Lemon Syrup:
- 1/4 cup lemon juice from 1–2 lemons
- 1/4 cup granulated sugar
For the Glaze:
- 1 cup powdered sugar
- 1 –2 tbsp lemon juice adjust for consistency
Instructions
- Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Line an 8.5×4.5-inch loaf pan with parchment and lightly grease.
- Mix Wet Ingredients: Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, juice, and milk.
- Add Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Slowly mix into wet ingredients just until combined.
- Bake: Pour batter into pan and bake for 45–55 minutes or until a toothpick comes out clean.
- Make Lemon Syrup: While cake bakes, simmer lemon juice and sugar until sugar dissolves. Set aside.
- Soak & Cool: Once baked, poke holes in the warm cake with a skewer. Slowly spoon lemon syrup over the top. Cool completely.
- Glaze: Mix powdered sugar with lemon juice to make a pourable glaze. Drizzle over cooled cake and let set.
Notes
- For more lemon punch, use lemon extract in the batter.
- Use cake flour for an even softer crumb.
- Let the glaze harden fully before slicing for neat pieces.
This lemon drizzle loaf is pure sunshine in cake form — easy, bright, and impossible not to love. Tag me if you bake it (@dessertique.bakes) — I’d love to see your drizzle style! ✨🍋
