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Lemon Drizzle Cake

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Brunch, Dessert
Cuisine British-inspired
Servings 8 slices

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 8.5x4.5-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.