Lemon Drizzle Cake

If you’re on the hunt for a cake that’s bursting with zesty flavor and incredibly easy to whip up, look no further than this Lemon Drizzle Cake! Picture slicing into a moist, tangy sponge with a glossy lemon glaze that glistens like sunshine on a summer day. This cake isn’t just dessert—it’s a mood lifter and a crowd-pleaser.

Fun fact: During WWII in England, lemon drizzle cake became popular because it required simple ingredients that were easy to source during rationing. Fast forward to today, and it’s still loved for the same reason: simple, comforting, and oh-so-delicious.

What is Lemon Drizzle Cake?

The name says it all! This cake gets its signature flavor from a luscious lemon syrup that’s drizzled over the warm sponge, soaking in and creating a moist, tangy bite. Every slice bursts with citrusy goodness, making it a refreshing twist on classic pound cake. It’s the kind of cake that makes everyone ask for seconds!

Why You’ll Love This Recipe

• Bright & Zesty Flavor – A refreshing change from rich, heavy cakes.

• Moist & Tender Texture – Thanks to the lemon syrup soaking in.

• Easy to Make – Simple ingredients, minimal prep.

• Perfect Anytime – Great for brunch, tea, dessert, or a weekday treat.

Ingredients You’ll Need

For the cake:

• 220g (1 cup) granulated sugar

• 225g (2 cups) all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 120ml (1/2 cup) vegetable oil

• 4 large eggs

• 120ml (1/2 cup) freshly squeezed lemon juice

• Zest of 2 lemons

• 60ml (1/4 cup) milk

For the glaze:

• 200g (1 1/2 cups) powdered sugar

• 3 tbsp freshly squeezed lemon juice

How to Make Lemon Drizzle Cake

Step 1: Prep the Pan

Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan or line it with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Combine Wet Ingredients

In another bowl, whisk sugar and oil until smooth. Add eggs one at a time, then stir in lemon juice, zest, and milk.

Step 4: Make the Batter

Gradually fold the dry ingredients into the wet mixture. Mix gently to avoid overworking the batter.

Step 5: Bake

Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Prepare the Glaze

While the cake bakes, whisk powdered sugar and lemon juice into a smooth glaze.

Step 7: Drizzle

While the cake is still warm, poke holes in the top with a skewer and drizzle the glaze over, letting it soak into the sponge.

Step 8: Cool & Serve

Allow the cake to cool completely before slicing. Serve and enjoy!

What to Serve with Lemon Drizzle Cake

• Fresh berries for extra brightness

• A dollop of whipped cream

• Hot tea or coffee for a cozy pairing

• Vanilla ice cream for indulgence

Tips for the Best Lemon Drizzle Cake

• Use Fresh Lemons – Fresh juice and zest give the best flavor.

• Avoid Overmixing – Mix until just combined for a soft sponge.

• Check Early – Start checking at 30 minutes to prevent overbaking.

• Adjust Sweetness – Add more or less powdered sugar to your glaze to taste.

Storing & Freezing

• At Room Temp – Store in an airtight container for up to 3 days.

• In the Fridge – Keeps well for up to 1 week.

• In the Freezer – Wrap tightly in plastic, then foil. Freeze up to 3 months. Thaw at room temperature before serving.