Lemon 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
- Category: Dessert
- Cuisine: British
Ingredients
Units
Scale
For the cake:
1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 4 large eggs Zest of 3 lemonsFor the drizzle:
2 tablespoons fresh lemon juice 1/2 cup powdered sugarInstructions
- 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.
Find it online: https://jesslovesbaking.com/2025/05/01/lemon-drizzle-cake/