Lemon Drizzle Cake

a loaf of lemon cake drizzled with glaze and a slice cut out on a wooden board

Print Recipe

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

Prep Time15

Cook Time55

Rest Time1

Total Time2 10

Course: Bread, Dessert

Cuisine: American

Keyword: Lemon Drizzle Cake Recipe

Servings:

Calories: 335kcal

Ingredients

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