Go Back
Lemon Drizzle Cake

Lemon Drizzle Cake

A classic lemon drizzle cake that's soft, buttery, and bursting with fresh lemon flavor. Topped with a sweet and tangy lemon syrup, this easy homemade cake is perfectly moist and ideal for afternoon tea, dessert, or any special occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
30 minutes
Total Time 1 hour 35 minutes
Servings 8

Ingredients
  

For the Cake

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 2 lemons zested and juiced
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk room temperature
  • 1 teaspoon vanilla extract

For the Lemon Drizzle

  • ¼ cup fresh lemon juice
  • ⅓ cup granulated sugar

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and line a loaf pan or 8-inch cake pan with parchment paper.
  • Beat the softened butter and sugar together until pale and fluffy, about 3–4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
  • Whisk together the flour, baking powder, and salt in a separate bowl.
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined, then stir in the lemon juice.
  • Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  • Meanwhile, combine the lemon juice and sugar in a small bowl to make the drizzle.
  • While the cake is still warm, poke holes over the top with a skewer. Slowly spoon the lemon drizzle over the cake, allowing it to soak in.
  • Cool the cake in the pan for about 30 minutes before transferring it to a wire rack. Slice and serve.

Notes

 
  • Fresh lemons provide the brightest flavor.
  • Don't overmix the batter once the flour is added.
  • Pour the drizzle over the cake while it's still warm for maximum moisture.
  • Store in an airtight container at room temperature for up to 4 days.
  • The cake also freezes well for up to 3 months.
  • For extra lemon flavor, garnish with thin lemon slices or a little extra zest before serving.
 

Nutrition Facts

 
  • Calories: 412 kcal
  • Carbohydrates: 53 g
  • Protein: 5 g
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 5 g
  • Trans Fat: 0.5 g
  • Cholesterol: 108 mg
  • Sodium: 187 mg
  • Potassium: 92 mg
  • Fiber: 1 g
  • Sugar: 34 g
  • Vitamin A: 695 IU
  • Vitamin C: 10 mg
  • Calcium: 86 mg
  • Iron: 2 mg