Lemon Drizzle Cake is a classic, beloved staple in many households, and for a good reason. Characterised by its bright, zesty flavour and moist, tender crumb, this cake is an ode to the refreshing tang of lemons, ensuring every bite is a citrus delight. The cake itself is deceptively simple, but its flavours are anything but; it showcases the lemon’s natural sweetness while the tart notes provide a beautiful balance that keeps you coming back for more.
But the true magic lies in the finishing touch — the irresistible lemon drizzle. This sweet and tangy syrup is generously spooned over the warm cake, seeping into its surface and creating an enchantingly glossy finish. The result is a cake that’s bursting with moisture and zingy flavour in every single bite.
Whether it’s a mid-morning pick-me-up with a cup of tea or a dessert to end a perfect meal, a slice of Lemon Drizzle Cake delivers a refreshing, palate-cleansing hit of citrus that is universally appealing. Its sunshine-yellow interior and luscious lemon topping make it a visual treat too. This cake is proof that sometimes, the simplest ingredients treated with care can yield the most delightful results.
Basic Ingredients for Lemon Drizzle Cake
Cake:
Unsalted Butter: This is the main fat source in the cake, giving it a rich flavour and moist texture.
Granulated Sugar: It sweetens the cake and contributes to its moistness.
Eggs: They add structure, moisture, and richness to the cake.
Flour: The base of any cake, it provides the structure.
Baking Powder and Baking Soda: These leavening agents help the cake rise.
Salt: It balances the sweetness and enhances the overall flavour of the cake.
Freshly Squeezed Lemon Juice and Grated Lemon Zest: They provide the bright, citrus flavour that is characteristic of a lemon drizzle cake.
Yoghurt: It adds a subtle tanginess and ensures the cake is moist and tender.
Vanilla Extract: It adds depth of flavour and complements the lemon.
Glaze & Syrup:
Syrup and Glaze Ingredients (Sugar, Lemon Juice, Icing Sugar, Lemon Zest): The syrup soaks into the cake to give an intense lemon flavour and extra moistness, while the glaze provides a sweet, tangy, and visually appealing finish.
Preparation Tips for Lemon Drizzle Cake
- Make sure your butter is at room temperature for easier creaming.
- To get the most juice out of your lemons, roll them on the counter before squeezing.
- Don’t overmix the batter to prevent a dense or tough cake.
Serving Tips for Lemon Drizzle Cake
- This cake is best served at room temperature.
- Garnish with fresh lemon slices or additional lemon zest for a fresh and vibrant presentation.
- It’s great on its own, but you can also serve with whipped cream or a scoop of ice cream for an extra treat.
storage tips
- Store the cake in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate the cake for up to one week. You can warm slices slightly before serving if you prefer.
- This cake can also be frozen (without the glaze) for up to 2 months. Thaw in the fridge and add the glaze just before serving.
Lemon Drizzle Cake
Ingredients
Cake Batter
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¼ cup freshly squeezed lemon juice, divided
- ⅓ cup grated lemon zest
- ¾ cup yoghurt
- 1 tsp pure vanilla extract
Syrup
- ½ cup sugar
- ½ cup freshly squeezed lemon juice
Glaze
- 2 cups icing sugar, sifted
- 3 ½ tbsp freshly squeezed lemon juice
- 1 lemon zest
Instructions
- Preheat the oven to 180°C. Grease and flour 2 loaf pans.
- Prepare the dry ingredients. Sift together the flour, baking powder, baking soda, and salt in a bowl, and keep to side.
- Prepare the wet ingredients. In a small bowl, combine lemon juice, lemon zest, yoghurt, and vanilla.
- In a stand mixer, cream the butter and sugar with the paddle attachment until light and fluffy, about 5 minutes. Add the eggs, 1 at a time and mix until the batter has a smooth and creamy consistency.
- Alternatively, add the dry ingredients and the wet ingredients to the batter.
- Evenly pour the batter into the two loaf pans. Bake for 50 to 60 minutes.
- Prepare the lemon syrup. Combine sugar with lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, remove the cakes from the oven and spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the icing sugar, lemon juice and lemon zest in a bowl. Remove the cakes from the pan and place them on a rack set over a tray or sheet pan. Drizzle the glaze over the cakes.
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