Lemon Drizzle Cake

Lemon Drizzle Cake

A tender, buttery loaf soaked in a tangy sugar-lemon syrup that crackles on top.

Total 2 hr Makes 14 slices Calories 268/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This classic British loaf cake gets its signature texture from pouring a hot lemon-sugar syrup over the warm cake, which soaks in while a thin crisp layer forms on top. It's straightforward to make with pantry staples and suits afternoon tea, brunch, or a simple dessert.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon zest, finely grated
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar, for drizzle
  • 1/3 cup fresh lemon juice

Method

  1. Preheat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan with parchment paper.

  2. Whisk together the flour, baking powder, and salt in a medium bowl.

  3. In a large bowl, beat the softened butter and 1 cup sugar together until light and fluffy, about 3 minutes.

  4. Beat in the eggs one at a time, then mix in the lemon zest and vanilla extract.

  5. Fold in the flour mixture in two additions, alternating with the milk, mixing just until smooth.

  6. Pour the batter into the prepared loaf pan and smooth the top.

  7. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes.

  8. While the cake bakes, stir together the 1/2 cup sugar and lemon juice for the drizzle; set aside until ready to use.

  9. As soon as the cake comes out of the oven, poke holes all over the top with a skewer and pour the lemon drizzle evenly over the surface while both are still warm.

  10. Let the cake cool completely in the pan so the syrup fully absorbs and the top sets into a crisp sugary crust, about 1 hour.

  11. Remove the cake from the pan, slice, and serve.

Rate this recipe

★ 4.2 (1)

Lemon Drizzle Cake

This classic British loaf cake gets its signature texture from pouring a hot lemon-sugar syrup over the warm cake, which soaks in while a thin crisp layer forms on top. It's straightforward to make with pantry staples and suits afternoon tea, brunch, or a simple dessert.

2 hr 14 slices 268 cal

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon zest, finely grated
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar, for drizzle
  • 1/3 cup fresh lemon juice

Method

  1. 1

    Preheat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan with parchment paper.

  2. 2

    Whisk together the flour, baking powder, and salt in a medium bowl.

  3. 3

    In a large bowl, beat the softened butter and 1 cup sugar together until light and fluffy, about 3 minutes.

  4. 4

    Beat in the eggs one at a time, then mix in the lemon zest and vanilla extract.

  5. 5

    Fold in the flour mixture in two additions, alternating with the milk, mixing just until smooth.

  6. 6

    Pour the batter into the prepared loaf pan and smooth the top.

  7. 7

    Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes.

  8. 8

    While the cake bakes, stir together the 1/2 cup sugar and lemon juice for the drizzle; set aside until ready to use.

  9. 9

    As soon as the cake comes out of the oven, poke holes all over the top with a skewer and pour the lemon drizzle evenly over the surface while both are still warm.

  10. 10

    Let the cake cool completely in the pan so the syrup fully absorbs and the top sets into a crisp sugary crust, about 1 hour.

  11. 11

    Remove the cake from the pan, slice, and serve.