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.
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.
Here’s what you’ll need to make this lemon drizzle cake:
Each of these ingredients works together to make a cake that’s soft, flavorful, and has that classic crackly lemon glaze on top.
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:
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!
PrintA light and fluffy cake bursting with lemon flavor made in one bowl.
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
2 tablespoons fresh lemon juice
½ cup powdered sugar
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