This lemon drizzle cake bakes in a 9×5-inch loaf pan and gets its flavour from fresh lemon zest and juice. A simple sugar and lemon drizzle is poured over the warm cake so it soaks in. Finish with powdered sugar and lemon slices.

Table of Contents

Ingredients:

For the Cake:

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
¾ cup (170g) unsalted butter (softened)
1 cup (200g) granulated sugar
3 large eggs
2 tbsp lemon zest (freshly grated)
½ cup (120ml) whole milk
3 tbsp lemon juice (freshly squeezed)

For the Lemon Drizzle:

½ cup (100g) granulated sugar
3 tbsp lemon juice (freshly squeezed)

For Decoration:

Powdered sugar
Lemon slices or zest

Step-by-Step Recipe:

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with milk and lemon juice, beginning and ending with the dry ingredients. Mix until just combined.

2. Bake the Cake:

Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

3. Make the Lemon Drizzle:

In a small bowl, mix the granulated sugar and lemon juice until the sugar dissolves.
While the cake is still warm, poke small holes across the top using a skewer or fork. Pour the lemon drizzle evenly over the cake, allowing it to soak in.

4. Decorate and Serve:

Once the cake has cooled completely, dust it with powdered sugar and garnish with lemon slices or zest for a decorative touch.
Slice and serve your lemon drizzle cake as a delightful treat.

Nutritional Information (Per Slice):

Calories: 300
Protein: 4g
Carbohydrates: 40g
- Sugars: 25g
Fat: 14g
- Saturated Fat: 8g
Fiber: 1g
Cholesterol: 70mg
Sodium: 150mg

Tips for Success:

Use freshly squeezed lemon juice and zest for the best flavour.
Be careful not to overmix the batter to keep the cake tender.
Allow the drizzle to fully soak into the cake for maximum moistness.

Try this recipe today and share your experience in the comments below!

Frequently Asked Questions

When should I add the lemon drizzle?

Pour it over while the cake is still warm. Poke small holes across the top with a skewer or fork first so the drizzle soaks in.

How long does a lemon drizzle cake take to bake?

Bake it for 40-50 minutes at 350°F (175°C), until a toothpick in the centre comes out clean.

How do I get a moist, tender crumb?

Take care not to overmix the batter, and let the drizzle soak in fully. Freshly squeezed lemon juice and zest give the best flavour.

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Lemon Drizzle Cake and Its Nutritional Information