A good lemon drizzle cake is the perfect spring/summer dessert. It’s bright and fresh, with that sweet-tart lemon flavor that makes you want to go back for a second (okay, maybe third) slice. This one has a tender, buttery crumb, a crackly lemon-sugar glaze on top, and it's the kind of cake that’s just as welcome at a summer picnic as it is with a cup of tea in the afternoon. I’ve made this recipe more times than I can count, and every time someone new tries it, they ask for the recipe. That’s always a good sign, right?
This version of lemon drizzle cake is a bit more Americanized than the traditional British one. A lot of original UK recipes are written with weights and use self-raising flour, which isn’t always in everyone's pantry here. I’ve reworked it using cups, teaspoons, and all-purpose flour, so it feels a little more familiar for those of us baking stateside. I’m not opposed to baking with a scale, I actually love it for precision, but a lot of home cooks here don't have a scale and this is a recipe everyone cake make. So that’s what this version is all about: it's simple, reliable, and very, very lemony.
A Little History of Lemon Drizzle Cake
Lemon drizzle cake is a British classic. It’s believed to have gained popularity sometime in the 1960s, though lemon-flavored cakes go back even further. Traditionally, it’s a plain sponge cake made with self-raising flour, eggs, sugar, and butter, soaked with a syrup made from lemon juice and sugar that gives it that signature sticky top and bright lemon flavor. It’s usually served with tea and has a texture that walks the line between dense and fluffy, like a cross between pound cake and a sponge.
The lemon pound cake, which is more common here in the US, shares a lot of the same qualities. It's buttery and dense, often with a thick glaze instead of a syrupy drizzle. This recipe sort of meets both in the middle. It’s rich like a lemon pound cake but has the syrupy topping of a lemon drizzle cake. Best of both worlds.
Ingredients and Why They Matter
Here’s what you’ll need to make this lemon drizzle cake:
- All-purpose flour – Gives the cake structure. No need for self-raising flour here.
- Baking powder – Helps the cake rise and keeps it from being too dense.
- Salt – Just a pinch to balance all the sweetness and enhance the lemon flavor.
- Unsalted butter – Adds richness and flavor. Make sure it’s softened so it creams well with the sugar.
- Granulated sugar – Sweetens the cake and helps create that light, fluffy texture when creamed with butter.
- Eggs – Provide structure and moisture.
- Lemons (zest and juice) – The star of the show. Use fresh lemons, not bottled juice. The zest adds extra punch.
- Powdered sugar – Used for the glaze on top.
Each of these ingredients works together to make a cake that’s soft, flavorful, and has that classic crackly lemon glaze on top.
How to Make Lemon Drizzle Cake
- Preheat your oven to 350°F and grease a standard loaf pan (8.5x4.5 or 9x5 both work). Line it with parchment if you want extra easy removal.
- Beat together all the ingredients until a smooth batter forms.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick comes out clean. Every oven is different, so keep an eye on it around the 40-minute mark.
- While the cake is still warm, mix together the glaze (lemon juice and powdered sugar) and pour it slowly over the cake. It’ll soak in and make the top sweet and crackly once it sets.
- Let the cake cool in the pan for about 15 minutes, then move it to a wire rack to cool completely.
FAQ
Can I make this cake ahead of time?
Yes! In fact, it tastes even better the next day. The glaze soaks into the cake a bit and makes it extra moist. Just wrap it tightly in plastic wrap or store in an airtight container.
What can I use instead of whole milk?
You can use any milk you have, 2%, almond milk, or even buttermilk for a slightly tangy flavor. I don’t recommend using heavy cream because it can make the batter too thick.
Can I use bottled lemon juice?
Technically, yes. But fresh lemon juice really does make a difference in flavor. The zest is also super important for that bold lemony taste, and you won’t get that from a bottle.
How can I change up this lemon drizzle cake recipe?
Lots of ways! Here are a few fun twists:
- Add poppy seeds to make it a lemon poppy seed version.
- Stir in a handful of blueberries for a lemon blueberry loaf.
- Swap the lemon for orange or lime if you want a different citrus spin.
- Add a little almond extract for a deeper, more complex flavor.
- Top it with a thicker lemon icing instead of a drizzle if you like things a little sweeter.
How is this different from a traditional lemon pound cake?
A lemon pound cake is usually richer and denser, sometimes with sour cream or cream cheese in the batter. This lemon drizzle cake is a little lighter and has that sugary syrup poured on top that soaks into the cake and makes it super flavorful.
This lemon drizzle cake is one of those go-to recipes I keep in my back pocket for when I want something easy, comforting, and packed with citrusy goodness. Whether you call it a lemon drizzle cake or a lemon pound cake, one thing’s for sure, it’s always a hit.
Let me know if you try it or if you give it a little twist of your own!
PrintLemon Drizzle Cake
A light and fluffy cake bursting with lemon flavor made in one bowl.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Cuisine: British
Ingredients
For the cake:
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs
Zest of 3 lemons
For the drizzle:
2 tablespoons fresh lemon juice
½ cup powdered sugar
Instructions
- Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
- Put all of the cake ingredients into a large bowl and beat with an electric mixer or stand mixer until the batter is smooth.
- Spread the batter evenly into the prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the cake comes out clean.
- While the cake is still warm, use a skewer to poke holes all over the cake.
- Mix the powdered sugar with the lemon juice until combined. Pour all over the warm cake and allow to sink in. I like to pour about half of the drizzle on first, then let it sink in for a few minutes before adding a second coat of drizzle, but you could do it all at once.
