Lemon Drizzle Cake: Easy Zesty Loaf Recipe (Makes 10 Slices)

A proper lemon drizzle cake is two things at once: a buttery, close-textured sponge and a sharp sugar crust that cracks under the fork. The drizzle goes on while the lemon drizzle cake is still hot, so it soaks in rather than sitting on top.

This is a loaf-tin recipe, which means no layers, no frosting and no fuss. It keeps beautifully for days and tastes better on the second one.

Quick answer: To make lemon drizzle cake, rub lemon zest into sugar, cream it with butter, beat in the eggs, and fold in the flour and milk. Bake in a lined 2 lb loaf tin at 350°F (175°C) for 45 to 50 minutes, then prick the hot cake all over and spoon on a drizzle of lemon juice and sugar.

Key Takeaways

• Rub the zest into the sugar with your fingers to release the citrus oils.
• Cream the butter and sugar for a full four minutes until pale and fluffy.
• Pour the drizzle over the cake within five minutes of it leaving the oven.
• Prick the surface all over first so the syrup reaches the middle.
• Let the cake cool completely in the tin so it holds together when you lift it.

Ingredients

Makes one 2 lb loaf, about 10 slices. Use unwaxed lemons since the zest carries most of the flavour.

For the sponge

• 1 cup butter, softened
• 1 cup granulated sugar
• Zest of 3 unwaxed lemons
• 4 large eggs
• 1¾ cups self-rising flour
• ¼ teaspoon fine salt
• 3 tablespoons whole milk

For the drizzle

• Juice of 3 lemons, about ½ cup
• ¾ cup granulated sugar

Equipment

A 2 lb loaf tin, parchment paper, a fine grater, an electric mixer and a skewer for pricking the top. A small jug makes the drizzle easier to pour evenly.

How to Make Lemon Drizzle Cake

1. Heat the oven to 350°F and line a 2 lb loaf tin with parchment.
2. Rub the lemon zest into the sugar with your fingertips until it smells fragrant.
3. Cream the butter and lemon sugar for 4 minutes until pale and fluffy.
4. Beat in the eggs one at a time, adding a spoonful of the flour with each.
5. Fold in the remaining flour and the salt until no streaks remain.
6. Stir through the milk to loosen the batter to a soft dropping consistency.
7. Scrape into the tin and level the top with the back of a spoon.
8. Bake for 45 to 50 minutes until golden and a skewer comes out clean.
9. Stir the lemon juice and sugar together while the cake bakes. Do not dissolve it fully.
10. Prick the hot cake all over with a skewer and spoon the drizzle across the surface.
11. Cool completely in the tin before lifting the cake out on the parchment.

Getting the Crust Right

The crunch comes from undissolved sugar. Stir the juice and sugar together just before you use it, and do not warm it. If the mixture goes clear you have made a syrup, which soaks in nicely but leaves no crackle on top.

Spoon the drizzle slowly and work outward from the centre. Pouring it in one go sends most of it down the sides of the tin.

Storage

Wrap the cooled loaf in parchment and keep it in an airtight tin for up to five days. The crumb stays moist because of the syrup. Freeze whole or in slices for up to three months, and thaw at room temperature for a couple of hours. For general food storage and safety guidance, see FoodSafety.gov.

Recipe Summary

Suggestion : Homemade brownies recipe

Questions Bakers Ask

Why did my cake sink in the middle?

Almost always an oven door opened too early. Leave it shut for the first 35 minutes so the structure can set before it meets cooler air.

Can I use all-purpose flour?

Yes. Use the same quantity and add 2½ teaspoons of baking powder along with the salt.

The drizzle ran straight off. What went wrong?

The lemon drizzle cake had cooled too much. It needs to be hot from the oven so the crumb is still open enough to drink the syrup in.