Easy Lemon Drizzle Cake Recipe

This easy Lemon Drizzle Cake is a classic, light, and zesty bake that never fails to impress. With a soft and buttery crumb, a bright citrus flavor, and a crisp sugary topping, this cake is the perfect treat for any occasion. Whether you’re enjoying it with a cup of tea, serving it as a dessert, or gifting it to a friend, this simple recipe delivers the perfect balance of sweetness and tang.

If you love traditional tea-time bakes, you might also enjoy this Old-Fashioned Fruit Cake or these delightful Old-Fashioned Southern Tea Cakes.

this Recipe

Why You’ll Love This Recipe

Key Benefits

• Quick and easy to make with minimal ingredients
• Perfect for afternoon tea, brunch, or as a homemade gift
• No special equipment required—just a mixing bowl and a loaf pan
• Classic, tried-and-true recipe that’s always a crowd-pleaser

Taste & Texture

• Soft and moist inside with a slightly crisp sugar-glazed topping
• Bursting with fresh lemon flavor from real lemon zest and juice
• Perfect balance of sweet and tangy flavors

Dietary Attributes

• Vegetarian-friendly
• Can be adapted to gluten-free by using a 1:1 gluten-free flour blend
• No artificial flavors or preservatives

Ingredients & Substitutions

Lemon Cake

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 lemon, zested
• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Drizzle Topping

• 3 tablespoons lemon juice (about 1 ½ lemons)
• ½ cup granulated sugar

Notes on Quality

Using fresh lemons is key to achieving the best flavor. Meyer lemons are a great option if you prefer a slightly sweeter, less tart taste. Ensure your butter is at room temperature for a smooth and even batter.

Possible Substitutions

• Swap all-purpose flour for a gluten-free blend if needed
• Use coconut sugar instead of granulated sugar for a deeper, caramelized sweetness
• Replace butter with an equal amount of neutral oil or vegan butter for a dairy-free version

Step-by-Step Instructions

• Preheat the oven to 350°F (175°C) and grease an 8″ x 4″ loaf pan.
• In a large mixing bowl, cream the butter and sugar together until pale and fluffy.
• Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the lemon zest.
• Sift the flour, baking powder, and salt into the wet mixture, folding gently until just combined.
• Spoon the batter into the prepared loaf pan and smooth the top.
• Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
• While the cake bakes, mix the lemon juice and sugar together to create the drizzle.
• Once the cake is out of the oven, use a skewer or fork to poke holes all over the warm cake.

• Slowly pour the drizzle over the top, allowing it to soak in and create a slightly crisp topping.
• Let the cake cool completely in the pan before removing, slicing, and serving.

Expert Tips & Tricks

Best Practices

• Do not overmix the batter, as this can make the cake dense instead of light and fluffy.
• For an extra punch of lemon, add a teaspoon of lemon extract or additional zest.
• If you prefer a glazed finish, whisk together ½ cup powdered sugar with a tablespoon of lemon juice and drizzle over the cooled cake.

Common Mistakes

• Using cold butter can lead to an uneven batter. Make sure it’s fully softened before mixing.
• Pouring the drizzle while the cake is too hot may cause it to evaporate rather than soak in. Let it cool slightly first.
• Cutting the cake too soon can result in crumbling—be patient and let it set properly.

Time-Saving Tips

• Make the drizzle while the cake bakes to streamline the process.
• Store the batter-covered cake pan in the fridge for up to 12 hours before baking if needed.
• Freeze slices individually for a quick, grab-and-go treat.

Serving Suggestions

Pairings

This cake is perfect with a warm cup of tea or coffee. For a special touch, serve it with fresh berries and whipped cream.

Presentation Ideas

Dust the top lightly with powdered sugar for an elegant finish. Garnish with thin lemon slices or edible flowers for a visually appealing touch.

Beverage Pairings

• Earl Grey or chamomile tea complement the citrusy notes beautifully
• A glass of iced lemonade enhances the fresh lemon flavors
• For an indulgent pairing, try it with a vanilla latte or honey-sweetened espresso

Storage & Reheating

Leftover Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Freezing Instructions

Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.

Reheating Methods

For a fresh-from-the-oven taste, warm slices in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes.

Frequently Asked Questions

Substitutions & Adjustments

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor, but bottled juice can be used in a pinch.

How can I make this cake dairy-free?
Use dairy-free butter or replace it with neutral vegetable oil.

Can I double this recipe for a larger cake?
Yes! Simply double the ingredients and bake in a 9” x 5” loaf pan, adjusting the baking time as needed.

Troubleshooting

My cake turned out dry. What went wrong?
Overbaking is the most common culprit. Check for doneness around the 40-minute mark.

Why is my drizzle not soaking in?
The cake needs to be warm, but not too hot. If it’s cooled too much, poke deeper holes to help the drizzle absorb.

Variations & Customizations

Dietary Adaptations

• Make it gluten-free by swapping all-purpose flour for a 1:1 gluten-free blend
• Reduce sugar by ¼ cup if you prefer a less sweet cake
• Use plant-based butter and aquafaba (chickpea brine) instead of eggs for a vegan version

Flavor Twists

• Add poppy seeds for a lemon poppy seed variation
• Stir in blueberries for a fresh, fruity burst
• Replace half of the lemon zest with orange zest for a citrus blend

Seasonal/Holiday Versions

• In winter, serve with warm lemon curd for extra richness
• For Easter, decorate with pastel-colored icing or sugared lemon peels
• Make mini loaves as holiday gifts

If you love this lemony treat, you might also enjoy this Iyengar Bakery-Style Eggless Mawa Sooji Cake for a unique take on tea-time cakes.

For more delicious baking ideas, check out my Pinterest board here.

Let me know if you try this recipe! I’d love to hear how it turns out in the comments. Happy baking!

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