This lemon drizzle cake is a buttery loaf soaked in a sharp lemon syrup that sets into a thin, crackly sugar crust. It is bright, simple, and perfect with a cup of tea. The recipe belongs to the family of pound and butter cakes. In fact, the earliest pound cake recipe appeared in Hannah Glasse’s 1747 cookbook The Art of Cookery, and the British still call this style of bake a creamed sponge (Wikipedia).
Key Takeaways
- Pour the syrup over the cake while it is still warm so it soaks in evenly.
- Granulated sugar in the drizzle creates the signature crunchy top.
- Rubbing the zest into the sugar releases more lemon flavor.
What Is Lemon Drizzle Cake?
Lemon drizzle cake is a classic British tea-time loaf. Bakers make a simple butter sponge flavored with lemon zest, then pour lemon juice and sugar over it straight from the oven.
As the cake cools, the juice soaks into the crumb. Meanwhile, the sugar stays on the surface and dries into a sweet, crunchy glaze.
Lemon Drizzle Cake Ingredients
- Butter: First, use soft unsalted butter so it creams easily with the sugar.
- Sugar: Also, granulated or caster sugar both work in the batter.
- Eggs: In particular, room-temperature eggs blend in without curdling the batter.
- Flour and baking powder: Alternatively, use self-rising flour and skip the baking powder.
- Lemons: Finally, you need the zest of two lemons for the batter and their juice for the syrup.
How to Make Lemon Drizzle Cake
All the measurements are in the recipe card at the end. Meanwhile, here is how it comes together.
1. Prepare the pan. First, heat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment.
2. Cream the butter. Next, rub the lemon zest into the sugar. Then beat it with the butter for 3 to 4 minutes until pale and fluffy.
3. Add the eggs. After that, beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
4. Fold and bake. Fold in the remaining flour, baking powder, salt, and milk. Then spread the batter in the pan and bake for 45 to 50 minutes.
5. Drizzle. Meanwhile, stir the lemon juice with the sugar. As soon as the cake comes out, prick it all over with a skewer and spoon the syrup on top. Finally, let it cool in the pan.
Tips for the Best Results
- Do not dissolve the sugar. Otherwise, you lose the crunchy topping, so just stir briefly.
- Prick deeply. That way, the syrup reaches the middle of the loaf.
- Check early. Since ovens vary, test with a skewer after 40 minutes.
- Let it rest. Above all, wait until the cake cools fully, because the crust sets as it cools.
Frequently Asked Questions
How long does lemon drizzle cake keep?
Wrapped well, it stays fresh at room temperature for up to 4 days. In fact, many people think it tastes even better on day two.
Can I freeze it?
Yes. However, freeze it before adding the drizzle, then thaw and add fresh syrup for the best crust.
Can I use oranges or limes?
Absolutely. For example, orange gives a sweeter loaf, while lime makes it extra zingy.
Final Thoughts
All in all, this lemon drizzle cake is one of the easiest bakes you can make, and it disappears fast. Once you taste that tangy crust, it will become a regular in your kitchen.
Love citrus desserts? Try our lemon blueberry poke cake or our basbousa semolina cake.
AuthorEmma food bloggerDifficultyBeginnerA soft lemon butter loaf soaked with lemon juice and sugar for a tangy, crunchy top. Serves 10.
Cake
Lemon Drizzle
Prepare the pan. Heat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment.
Cream. Rub the lemon zest into the sugar, then beat with the butter for 3–4 minutes until pale and fluffy.
Add the eggs. Beat in the eggs one at a time, adding a spoonful of flour with each.
Fold. Fold in the remaining flour, baking powder, salt, and milk until smooth.
Bake. Spread the batter in the pan and bake for 45–50 minutes, until a skewer comes out clean.
Drizzle. Stir the lemon juice and sugar briefly. Prick the hot cake all over with a skewer and spoon the syrup on top.
Cool. Let the cake cool completely in the pan so the crust sets, then lift it out and slice.
10 servings
1 slice
- Amount per serving
- Calories403
- % Daily Value *
- Total Fat 21g27%
- Saturated Fat 12g60%
- Trans Fat 0g
- Cholesterol 123mg41%
- Sodium 185mg9%
- Total Carbohydrate 50g19%
- Dietary Fiber 1g4%
- Total Sugars 33g
- Protein 5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Cake
Lemon Drizzle
Sources
- Wikipedia, History of the pound cake and butter cake
