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This easy Lemon Drizzle Cake is a moist, tender lemon loaf topped with a crunchy lemon sugar drizzle. A classic British cake that’s bursting with fresh lemon flavor!
Why You’ll Love This Recipe
I had my first real Lemon Drizzle Cake on our recent trip to England, and I knew it was something I needed to recreate at home. Of course, I may have eaten my fair share treats while we were there, but this simple little cake was one of my favorites.
This classic British cake is baked in a loaf pan and is wonderfully moist and tender with plenty of fresh lemon flavor. But as far as I’m concerned, the best part is what goes on top!
While the cake is still warm, it is covered with a mixture of fresh lemon juice and granulated sugar. The lemon juice soaks down into the cake while the sugar creates a sweet, slightly crunchy topping. It’s the perfect contrast to the soft, tender cake underneath and adds even more lemon goodness in every bite.
It’s a simple, unfussy cake that is perfect with a cup of tea, as an afternoon treat, or anytime you need a little taste of England at home.
Ingredients Needed
- Butter, salted
- Granulated Sugar
- All Purpose Flour
- Baking Powder
- Salt
- Eggs
- Lemons
How to Make Lemon Drizzle Cake
- Heat oven to 350 degrees F.
- Line a 9 x 5 inch pan with parchment paper or grease well.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add in eggs.
- Pour in dry ingredients, flour, baking powder, salt, lemon zest and lemon juice. Mix just until combined.
- Pour into prepared pan.
- Bake for 45-55 minutes or until a toothpick comes out clean.
- Remove from oven and poke the top of the cake with a bamboo skewer.
- In a bowl combined remaining 1/2 cup granulated sugar and 2-3 Tbsp lemon juice until a good drizzling consistency.
- Drizzle over top of cake and allow to soak in.
- Remove from pan and cool completely before slicing.
Tips from leigh Anne
- Use fresh lemon juice. Freshly squeezed lemon juice will give you the brightest, freshest lemon flavor. Since you’ll also need lemon zest for the cake, zest your lemons before you juice them.
- Don’t overmix the batter. Once you add the flour, mix just until everything is combined. Overmixing can make your cake less tender.
- Check your loaf early. Loaf pans and ovens can vary, so begin checking the cake a 5-10 minutes before the suggested baking time. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Add the drizzle while the cake is warm. This allows some of that fresh lemon juice to soak into the cake while the sugar stays on top and creates that wonderful crunchy finish.
- Keep the sugar crunchy. Stir the granulated sugar and lemon juice together just before adding it to the cake. You don’t want the sugar to completely dissolve—the little sugar crystals are what give you that delicious crunchy topping.
- Prefer a softer glaze? Substitute powdered sugar for the granulated sugar in the drizzle. You’ll get a smoother, softer glaze rather than the traditional crunchy lemon sugar topping.
- Let it cool before slicing. As tempting as it is to cut into it right away, allowing the cake to cool will give it time to set up and make it easier to get nice, clean slices.
Frequently Asked Questions
What is lemon drizzle cake?
Lemon Drizzle Cake is a classic British cake, usually baked in a loaf pan and flavored with fresh lemon zest. After baking, the warm cake is topped with a mixture of lemon juice and sugar. The drizzle adds extra moisture and lemon flavor while creating a sweet, crunchy topping.
Why do you put the lemon drizzle on while the cake is warm?
Adding the drizzle to a warm cake allows the lemon juice to soak into the cake, giving it even more lemon flavor and keeping it wonderfully moist. The sugar remains on the surface, where it forms that signature crunchy topping as the cake cools.
How should I store the cake?
Store the cake in an airtight container at room temperature for 2–3 days. Keeping it well covered will help it stay moist and tender.
Can I freeze lemon drizzle?
Yes. Wrap the cooled cake tightly in plastic wrap and then foil, or place it in an airtight freezer container. You can freeze the entire loaf or individual slices. Allow it to thaw at room temperature before serving.
Can I make this cake ahead of time?
Absolutely. In fact, Lemon Drizzle Cake is delicious the next day after the lemon flavor has had even more time to work its way through the cake. Just keep it tightly covered until you’re ready to serve.
This Lemon Drizzle Cake is one of those simple cakes that doesn’t need frosting, layers, or anything fancy to make it special. It’s moist and tender, full of bright lemon flavor, and that crunchy lemon sugar topping makes every bite even better. After enjoying it in England, I knew it was a recipe I wanted to bring home with me. Now, whenever I make a loaf, it gives me a little taste of our trip—and a very good excuse to put the kettle on!
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Lemon Drizzle Cake Recipe
Ingredients
- 3/4 cup butter, salted softened
- 1 cup granulated sugar
- 3 eggs large
- 1 3/4 cups all purpose flour unbleached
- 2 tsp baking powder
- 1/2 tsp salt
- 2 lemons zested and juiced
Lemon Drizzle
- 1/2 cup granulated sugar
- 2-3 Tbsp fresh lemon juice
Instructions
- Heat oven to 350 degrees F.
- Line a 9 x 5 inch loaf pan with parchment paper or grease well.
- In a large bowl, with an electic hand mixer, cream together softened butter and sugar until light and fluffy.
- Beat in eggs.
- Add in the flour, baking powder, salt, lemon zest and lemon juice. Mix just until combined.
- Pour batter into prepared pan.
- Bake for 45-55 minutes or until a toothpick comes out clean.
Lemon Drizzle
- In a small bowl combine sugar and lemon juice to form a nice glazing, drizzling consistency.
- Remove cake from oven and pok the surface with holes using a skewer.
- Pour drizzle over the top and allow it to soak into the cake. Let cake cool for 10 minutes.
- Remove from pan and allow to cool on a cooling rack until completely cooled.
Tips & Notes:
- Use fresh lemon juice. Freshly squeezed lemon juice will give you the brightest, freshest lemon flavor. Since you’ll also need lemon zest for the cake, zest your lemons before you juice them.
- Don’t overmix the batter. Once you add the flour, mix just until everything is combined. Overmixing can make your cake less tender.
- Check your loaf early. Loaf pans and ovens can vary, so begin checking the cake a 5-10 minutes before the suggested baking time. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Add the drizzle while the cake is warm. This allows some of that fresh lemon juice to soak into the cake while the sugar stays on top and creates that wonderful crunchy finish.
- Keep the sugar crunchy. Stir the granulated sugar and lemon juice together just before adding it to the cake. You don’t want the sugar to completely dissolve—the little sugar crystals are what give you that delicious crunchy topping.
- Prefer a softer glaze? Substitute powdered sugar for the granulated sugar in the drizzle. You’ll get a smoother, softer glaze rather than the traditional crunchy lemon sugar topping.
- Let it cool before slicing. As tempting as it is to cut into it right away, allowing the cake to cool will give it time to set up and make it easier to get nice, clean slices.
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