Lemon Drizzle Cake

Lemon is a vibrant flavor for any occasion, and this lemon drizzle cake recipe prominently features the beautiful citrus fruit. While lemon meringue pie or lemon cupcakes are perfect for dessert and lemon ricotta pancakes are wonderful for brunch, this loaf cake is versatile enough to be served for brunch, dessert or even as an afternoon snack.

If you’ve spent time in the UK (or binged every episode of The Great British Bake Off), you’re no stranger to lemon drizzle cake. The British classic has a simple batter, loads of fresh lemon juice and zest, and a moist, tender crumb. Then, once baked, drizzle on a quick glaze made with more lemon juice and confectioners’ sugar. When the cake cools, the sugary topping gets nice and crackly. Whip up this sweet, effortless lemon dessert for a gathering. Or, make it ahead and freeze it for a rainy, gray day that needs a little sunshine.

Lemon Drizzle Cake Ingredients

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• Butter: Unsalted butter is one reason this cake is so tender and moist. To avoid lumps in the batter, use room-temperature butter. There are a few clever ways to soften butter quickly without a microwave.
• Sugar: Granulated sugar, of course, adds sweetness to this cake. Creaming it with butter creates a light cake texture.
• Eggs: Large eggs bind the ingredients and help the cake rise while baking. Use room-temperature eggs for best results.
• Milk: We use 2% milk to moisten the batter, but you can substitute whole milk if necessary.
• Lemon juice: Because it’s the main flavor component, use fresh-squeezed lemon juice for the cake and the glaze.
• Lemon zest: Zest the lemon before you juice it; a Microplane grater gets the job done fast.
• Vanilla extract: It might be a small amount of vanilla extract, but it plays an important part in balancing the flavor of the cake.
• All-purpose flour: All-purpose flour provides structure for the cake. Be sure to measure flour correctly for the perfect cake.
• Baking powder: Baking powder is the key leavening agent added to make the cake rise while baking for a light and fluffy texture.
• Salt: A small amount of salt is mixed into the batter to balance the sweetness.
• Confectioners’ sugar: The drizzle for lemon drizzle cake adds a bold citrus flavor. Confectioners’ sugar helps thicken the lemon juice drizzle for the ideal consistency.

Directions

Step 1: Preheat the oven

Preheat the oven to 325°F. Line a 9×5-inch loaf pan with parchment and coat it with cooking spray.

Editor’s Tip: Lining the loaf pan with a sling of parchment is crucial to easily pull the finished lemon loaf out of its pan after baking.

Step 2: Cream the butter and sugar

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In a large bowl, beat the softened butter and sugar at medium speed for one to two minutes until incorporated. Beat in the eggs, one at a time, until the mixture is fluffy and pale in color, two to three minutes. Reduce the mixer’s speed to low and beat in the lemon juice, lemon zest and vanilla extract until smooth.

Step 3: Add the dry ingredients

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In a small bowl, whisk together the flour, baking powder and salt.

While beating at low speed, alternate between adding the dry ingredients and the milk to the wet ingredients. Beat for two to three minutes, mixing until just incorporated. Pour the batter into the prepared loaf pan.

Step 4: Bake the cake

Bake the lemon cake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes.

Step 5: Make the drizzle

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In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Pour the glaze over the cake. Let the cake cool completely before removing it from the loaf pan. Slice and serve.

Editor’s Tip: To ensure a smooth glaze, sift or whisk the confectioners’ sugar before adding the lemon juice. If you want the drizzle to get into the cake, poke holes with a bamboo skewer or fork before pouring it on.

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Lemon Drizzle Cake Variations

• Add poppy seeds: Love almond or lemon poppy seed muffins? Draw inspiration for the perfect loaf. Add 2 to 3 tablespoons poppy seeds to the cake batter before baking for added contrast and texture.
• Try another glaze: A lemon glaze adds flavor to this cake, but you could try another pairing. Use a recipe for a simple vanilla drizzle with vanilla extract or add almond extract.
• Make mini loaves: Consider splitting the batter into smaller pans instead of one large loaf. Little loaves wrapped in cellophane with a ribbon make for excellent gifts.
• Pair with lavender: Lemon and lavender are an excellent pairing. For a touch of floral flavor, try sprinkling dried culinary lavender on top of the loaf after adding the glaze.

How to Store Lemon Drizzle Cake

Store any leftover lemon drizzle cake in an airtight container at room temperature, wrapped in storage wrap or in a zip-top plastic bag. This will help keep the cake from drying out, but the glaze may melt a bit. The cake will last up to three days. You can also store leftover cake in the refrigerator for up to five days.

Can you freeze lemon drizzle cake?

You can store lemon drizzle cake in the freezer for up to two months. Wrap the cake in storage wrap and aluminum foil. Let the cake thaw in the refrigerator before enjoying another slice.

Lemon Drizzle Cake Tips

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Can you make lemon drizzle cake in a different size pan?

People traditionally bake a lemon drizzle cake in a loaf pan, but you can also make one in an 8-inch or 9-inch round or square pan. Once baked, pour the drizzle for lemon drizzle cake over the top as directed.

How should you serve lemon drizzle cake?

This lemon drizzle cake is excellent as an addition to brunch, as an afternoon snack or as a light dessert after dinner. Pair it with a fresh fruit salad and vegetable strata for breakfast, a cup of your favorite tea in the afternoon or a scoop of ice cream for dessert. Another great option? Pair lemon and lemon by sipping limoncello with a slice of cake for a refreshing evening treat.