The Ultimate Zesty Lemon Drizzle Cake Recipe

If there’s a dessert that can brighten up any day, it’s the Lemon Drizzle Cake. This classic British treat is beloved for its zesty flavor, tender crumb, and that oh-so-satisfying sugary glaze. The best part? It’s incredibly easy to whip up, even on the busiest of days. Today, I’m thrilled to share with you a recipe that might just become your favorite go-to cake. It’s everything you want in a lemon drizzle: moist, flavorful, and utterly moreish.

Why You’ll Love This Lemon Drizzle Cake

This cake is a true crowd-pleaser, combining the refreshing tang of lemons with the comforting sweetness of a perfectly baked sponge. The secret lies in using fresh lemons for both the zest and juice, creating a vibrant flavor that’s unmistakably homemade. Every bite is a delightful mix of soft cake and syrup-soaked sweetness, making it impossible to resist just one more slice.

Ingredients

Here’s what you’ll need to make this irresistible lemon drizzle cake:

• 170 g (⅔+¼ cup) white caster sugar (superfine sugar): For a fine texture and smooth consistency.
• 170 g (1½ sticks) slightly salted butter: Adds richness and a subtle depth of flavor.
• 2 medium free-range eggs: Helps bind the cake together and adds to its lightness.
• 170 g (1 cup + 3 tbsp) self-raising white flour: Sifted to ensure a fluffy, tender crumb.
• 3 unwaxed lemons: Zest and juice are used to infuse the cake with fresh, bright citrus notes.
• 4 tbsp icing sugar (powdered sugar): Used in the syrup to create that signature drizzle.

Equipment

Make sure you have these on hand:

• Large mixing bowl
• Weighing scales
• Measuring spoons
• Wooden spoon or silicone spatula
• Whisk
• Citrus juicer and zester
• Round 20cm (8″) nonstick cake tin (or up to 23cm/9″ for a thinner cake)
• Parchment/baking paper
• Wire cooling rack
• Saucepan
• Metal skewers

Step-by-Step Instructions

1. Prepare Your Cake Tin and Oven

• Grease and line your cake tin: Using parchment paper will ensure easy removal. Alternatively, grease the tin and dust it with flour if you’re out of parchment.
• Preheat the oven to 180°C (160°C fan, 350°F): A hot oven is essential for a perfectly baked cake.

2. Make the Cake Batter

• Whisk together the sugar and butter in a large bowl until light and creamy. This forms the base of your cake’s texture.
• Add the eggs, one by one, whisking until fully incorporated.
• Sift in the flour and fold it gently into the mixture until smooth and lump-free.
• Zest two lemons and add both the zest and the juice of one lemon to the batter. Mix gently until just combined.

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3. Bake Your Cake

• Transfer the batter to your prepared cake tin, spreading it evenly.
• Bake for 25-30 minutes: The cake should rise beautifully and turn a golden brown. Use a skewer to check for doneness—when it comes out clean, your cake is ready.

4. Prepare the Lemon Syrup

• In a small saucepan, combine the juice of the remaining two lemons with the icing sugar.
• Gently heat the mixture until the sugar dissolves, then bring it to a brief boil until it thickens slightly into a syrup.

5. Drizzle and Cool

• Poke holes all over the warm cake using a skewer, reaching almost to the bottom.
• Pour the hot syrup over the cake, ensuring it seeps into the holes for maximum flavor.
• Allow the cake to cool completely before cutting it into generous slices.

Serving Suggestions

This lemon drizzle cake is perfect on its own, but if you’re looking to elevate your experience, try serving it with a scoop of vanilla ice cream or a dollop of crème fraîche. For a more indulgent treat, pair it with a glass of chilled limoncello or a refreshing iced tea.

Pro Tips for a Perfect Lemon Drizzle Cake

• Always use fresh lemons: The zest and juice from fresh lemons are what give this cake its signature zing.
• Don’t overmix the batter: This can make the cake dense. Mix just until the ingredients are combined.
• Be generous with the syrup: The more syrup you drizzle, the moister and more flavorful your cake will be.

Frequently Asked Questions

1. Can I freeze this lemon drizzle cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then foil, and it will keep in the freezer for up to 3 months. Thaw at room temperature before enjoying.

2. What can I substitute for caster sugar?
If you don’t have caster sugar, you can pulse granulated sugar in a food processor until it’s finer in texture.

3. Is self-raising flour necessary?
Self-raising flour helps the cake rise. If you only have plain flour, you can add 1 tsp of baking powder per 120g (1 cup) of flour.

More Recipes You’ll Love

• The Best Vanilla Cake Recipe: A timeless classic that’s perfect for any occasion.
• Irresistible Chocolate Molten Lava Cakes: A decadent dessert with a gooey chocolate center.
• Easy Chocolate Fudge Recipe: A simple yet delightful treat that’s perfect for gifting or indulging.

Conclusion

I’m so excited for you to try this lemon drizzle cake recipe! It’s a fantastic choice for everything from afternoon tea to celebratory gatherings. Each slice is a perfect balance of bright citrus and sweet indulgence, making it a guaranteed hit. Don’t forget to share how yours turns out in the comments below—I can’t wait to hear about your baking adventures. Happy baking! 🍋

Love this recipe? Pin it now and treat yourself to this zesty lemon drizzle cake whenever you need a citrusy delight!

Enjoy baking and savoring this zesty lemon drizzle cake! If you give this recipe a try, be sure to leave a review and share your beautiful creations on Pinterest. Happy baking!