Save to Pinterest This lemon drizzle cake is everything you want in a classic teatime bake. Each bite is buttery soft and bursting with bright citrus flavor from both the loaf and its luscious lemon syrup. Easy enough for a weeknight craving yet special enough for guests this cake is a longtime favorite in my family whenever we need a burst of sunshine or have a cup of tea brewing.
I baked this lemon drizzle cake after a chilly walk with my kids and we had the first slice still warm from the oven. Since then it is my go-to bake for rainy weekends and tea parties alike. Every time I serve it the sheer delight on everyone's face reminds me why I keep making it.
Ingredients
- All-purpose flour: brings structure and a tender crumb make sure to use fresh and aerated flour for best results
- Unsalted butter: gives it richness and moisture always choose high quality European butter if you can
- Granulated sugar: sweetens the cake and helps lighten the texture look for fine sugar that dissolves easily
- Eggs: provide lift and binding use large room temperature eggs for even mixing
- Fresh lemons: offer the iconic flavor both zest and juice select heavy glossy lemons with fragrant skin
- Baking powder: helps the loaf rise evenly be sure yours is recently opened
- Powdered sugar: forms the silky smooth drizzle sift for no lumps
- A pinch of salt: enhances all the flavors flaky sea salt is ideal if you have it
Instructions
- Prepare the Loaf Pan:
- Grease a standard loaf pan generously with butter then line with parchment for easy removal. This ensures a flawless release even for the stickiest cakes.
- Cream the Butter and Sugar:
- Beat room temperature butter with sugar for about three to four minutes until pale and fluffy. Air incorporated now means a lighter cake later and it is worth every minute.
- Add Eggs Gradually:
- Beat in eggs one at a time letting each fully blend in before adding the next. This prevents curdling and guarantees a smooth even batter.
- Incorporate Lemons:
- Fold in freshly grated lemon zest and juice. The zest gives essential fragrance while juice keeps things tangy. Be careful not to overmix or you might toughen the cake.
- Sift and Add Dry Ingredients:
- Whisk flour baking powder and salt together then gently fold it into the wet mixture. Scoop and level your flour for accuracy and take your time to keep the batter airy.
- Bake:
- Pour the batter into the loaf pan smoothing the top. Bake at 350 degrees Fahrenheit or 175 Celsius for about fifty to sixty minutes until golden and a skewer inserted in the center comes out clean.
- Make Lemon Syrup:
- While the cake bakes mix lemon juice with granulated sugar and heat until dissolved. Pour slowly over the warm cake as soon as it comes out of the oven letting it soak in for maximum flavor.
- Make the Drizzle:
- When the cake is cool whisk powdered sugar with just enough lemon juice to form a thick pourable glaze. Drizzle generously over the loaf letting it drip down the sides for classic bakery looks.
- Serve:
- Allow the iced cake to set before slicing. Each piece is best enjoyed with a cup of hot tea or icy lemonade.
Save to Pinterest Lemons are my favorite ingredient here and remind me of visiting lemon groves in southern Italy with my grandmother. She would sneak a bit of zest into every bake and say that was the real secret to making it taste like home.
Storage Tips
Wrap cooled cake tightly in plastic or foil and keep at room temperature for up to three days. For longer storage refrigerate in an airtight container which helps maintain that luscious texture. The loaf also freezes beautifully. Wrap fully finished and cooled cake in two layers of plastic then foil. Thaw overnight at room temperature when ready to enjoy.
Ingredient Substitutions
If you have only salted butter simply omit the pinch of added salt. For a gluten-free version swap in your favorite 1 to 1 gluten-free flour blend. You can even substitute limes or oranges for a twist just adjust sugar amounts to the tartness of your citrus.
Serving Suggestions
A thick slice is perfect for afternoon tea or as a sweet finish to a brunch. Add a spoonful of whipped cream or a handful of fresh berries on top for something a little fancy. Sometimes I cut the cake into cubes and serve as part of a dessert board with chocolate and fruit.
Cultural Context
Lemon drizzle cake is a beloved staple in British baking made for cozy teatimes or celebrations. Its simple method and bright flavor have made it a favorite for generations and every family seems to have their own special twist. For me baking this cake always brings back the feeling of comfort and sharing.
Seasonal Adaptations
In winter use Meyer lemons for a gentle floral spin Summer brings extra zing with fresh garden berries spooned over each slice Try adding a touch of elderflower syrup to the glaze if you want a more floral note
Save to Pinterest A good friend once brought me this cake as a housewarming gift and it has been my go-to for making new friends ever since. My son proudly baked one solo on Mother's Day and now it is our little family tradition. You know it is a hit when there are crumbs left but no cake at the end of the day.
Ask About This Recipe
- → How do I keep the loaf moist?
Pour the lemon syrup over the cake while it’s warm to help it absorb moisture and stay tender.
- → Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor and brightness; bottled can be a substitute but may lack zest.
- → Is the cake suitable for freezing?
Yes, wrap the cooled loaf tightly and freeze for up to three months for future enjoyment.
- → What’s the best way to serve it?
Slice and serve with tea or coffee, optionally topped with extra zest or a light glaze for flair.
- → Can I add poppy seeds?
Poppy seeds can be added for texture and mild flavor, blending well with the lemon profile.