Lemon Drizzle Cake

Lemon drizzle cake is a classic dessert that combines sweet and citrusy flavors with a light and airy texture.

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Lemon drizzle cake features a refreshing flavor and bright yellow color. With its soft and moist texture combined with the zest of lemon, this cake will surely delight anyone who tries it. 

Lemon Drizzle Cake Ingredients

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Lemon drizzle cake is a delightful treat with its light and fluffy texture. The sweetness of the sugar is balanced by the tangy lemon, making it perfect for any occasion. 

With each bite, your taste buds will be treated to a combination of citrus and sweet goodness that will leave you wanting more! 

Substitutions And Additions

LEMON JUICE: You can substitute bottled lemon juice for fresh squeezed lemon juice, but fresh always tastes better if possible.

BUTTERMILK: If you don’t have buttermilk on hand, you can add 1½ to 2 teaspoons of lemon juice to a half cup of whole milk.

BERRIES: Fresh berries like blueberries or raspberries can be gently folded into the batter before baking. They not only add a burst of color but also introduce a sweet-tart contrast to the cake.

NUTS: Chopped nuts like almonds or walnuts bring a delightful crunch to the cake. About half a cup to a cup can be stirred into the batter.

How To Make This Lemon Drizzle Cake Recipe

Whip up the simple lemon cake batter following our step-by-step instructions below for this easy and refreshing cake.

STEP ONE: Preheat the oven to 350°F. Line an 8½ x 4½ inch loaf pan with a parchment paper “sling.”

To create the paper sling, line the pan with enough parchment paper so that it overhangs on two sides.

This will make it easier to lift out the cake when you are ready to slice it.

Generously spray the pan with nonstick cooking spray. 

STEP TWO: Add the flour, baking powder, and baking soda to a medium-sized bowl. Whisk to combine. 

STEP THREE: Beat the softened butter and sugar together for 1 to 1½ minutes until smooth.

Use a stand mixer or a medium-sized mixing bowl and a handheld electric mixer on medium-high speed.

STEP FOUR: Add the eggs one at a time, mixing after each egg until no yellow streaks remain. 

STEP FIVE: Next, add the lemon zest, lemon juice, lemon extract, and vanilla extract. Continue mixing just until combined. 

STEP SIX: Reduce the mixer speed to medium-low. Now you will add the flour mixture and buttermilk, alternating and mixing between each addition.

Start with half of the flour and mix. Next, add half of the buttermilk and mix just until combined.

Finish up with the remaining flour and mix. Add the remaining buttermilk, mixing just until combined. 

STEP SEVEN: Add the yellow food coloring and mix until uniform in color.

STEP EIGHT: Evenly spread the cake batter into the prepared loaf pan.

Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted into the center of the cake comes away clean.

Check at 45 minutes for doneness. Allow the cake to rest in the pan for 5 minutes.

Use the parchment paper sling to remove the cake from the pan. Transfer to a cooling rack to cool completely.

STEP NINE: Add the sifted powdered sugar, lemon zest, lemon juice, and half and half to a small bowl. Whisk until smooth. 

STEP TEN: Drizzle the glaze over the top of the cake. Allow the glaze to dry before slicing the cake. 

How To Serve

Lemon drizzle loaf pairs wonderfully with a hot cup of tea or coffee, and it can also be enjoyed as a dessert after dinner. 

When entertaining, serve the cake as a light snack or dessert along with fruits and other pastries such as our baked puff pastry. 

To make your lemon drizzle cake even more indulgent, add freshly whipped cream, a scoop of vanilla ice cream, and seasonal berries.

Serve in slices with an extra drizzle of glaze for added sweetness!

Our applesauce cake and butter cake are two more simple recipes packed with plenty of flavors.

MORE LEMON RECIPES

Quick Breads

Lemon Poppy Seed Bread

Breakfast Breads

Starbucks Lemon Loaf

Storage

Let’s explore some guidelines for storing your cake to keep it fresh.

MAKE AHEAD: If you want to get a head start on your baking, you can make the cake a day in advance.

Once it has completely cooled, tightly wrap it in plastic wrap or aluminum foil. Store it at room temperature until you’re ready to add the drizzle.

ON THE COUNTER: Store any leftovers of this moist cake in an airtight container at room temperature for up to five days. 

IN THE FREEZER: You can freeze the fluffy loaf cake for up to one month. Allow the cake to thaw at room temperature overnight before slicing and serving.

Why We Love This Recipe

CITRUS BURST: This cake is a citrus lover’s dream come true. The combination of fresh lemon zest and juice creates a vibrant and refreshing flavor.

MOIST TEXTURE: Thanks to the addition of yogurt, this cake is incredibly moist. It practically melts in your mouth with every bite, making it a delightful treat.

IRRESISTIBLE DRIZZLE: The sweet and tangy lemon drizzle takes this cake to the next level. It adds a delightful contrast to the cake’s sweetness and infuses every bite with a burst of citrus flavor.

Lemon drizzle cake is a delicious and versatile dessert that can be enjoyed with your family and friends. With its intense lemony flavor, simple ingredients, delicate texture, and sweet glaze, you can’t go wrong with this classic cake!

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Lemon Drizzle Cake

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Lemon drizzle cake is a classic dessert that combines sweet and citrusy flavors with a light and airy texture.

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 10

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Ingredients

  

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• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup salted sweet cream butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 ½ teaspoons pure lemon extract
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk, room temperature
• 1 to 2 drops yellow gel food coloring, optional

Glaze

• 1¼ cups powdered sugar, sifted
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lemon zest
• 1 tablespoon half and half

Instructions

 

• Preheat the oven to 350°F. Line an 8½ x 4½ loaf pan with a parchment paper “sling.” Generously spray the pan with nonstick cooking spray.
• Add the flour, baking powder, and baking soda to a medium-sized bowl. Whisk to combine.
• Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter and sugar for 1 to 1½ minutes until smooth.
• Next, add the eggs one at a time, mixing after each egg until no yellow streaks remain.
• Next, add the lemon zest, lemon juice, lemon extract, and vanilla extract. Continue mixing just until combined.
• Reduce the mixer speed to medium-low. Now you will add the flour and buttermilk, alternating and mixing between each addition. Start with half of the flour and mix. Next, add half of the buttermilk and mix just until combined. Finish up with the remaining flour and mix, and then the remaining buttermilk, mixing just until combined.
• Next, add the yellow food coloring and mix until uniform in color.
• Evenly spread the cake batter into the prepared loaf pan. Bake for 50 to 55 minutes or until a toothpick inserted comes away clean. Check at 45 minutes for doneness, as oven temperature can vary. Allow the cake to rest in the pan for 5 minutes. Use the parchment paper sling to remove the cake from the pan. Transfer to a cooling rack to completely cool.
• Add the sifted powdered sugar, lemon zest, lemon juice, and half and half to a small bowl. Whisk until smooth.
• Drizzle the glaze over the lemon cake. Allow the glaze to dry before slicing the cake.

Notes

• If you prefer, you can remove the yellow gel food color from the batter.
• It’s important to zest the lemon before you squeeze the lemon. It’s harder to zest a lemon after squeezing.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

Nutrition

Calories: 335kcal | Carbohydrates: 56g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 157mg | Potassium: 111mg | Fiber: 1g | Sugar: 36g | Vitamin A: 364IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg

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