A golden slice of joy, the Lemon Drizzle Cake is a citrusy wonder that delivers the perfect balance of sweet and tangy. With its moist, buttery crumb and a glossy, zesty lemon glaze that soaks right through each bite, this cake is a celebration of freshness and indulgence. It’s the kind of treat that brightens any day, whether paired with a steaming cup of tea or served as a refreshing dessert after a hearty meal.

What truly makes this Lemon Drizzle Cake shine is its simplicity. It’s quick to whip up, yet its flavor is anything but ordinary. The top glistens with a light crackle from the sugar glaze, while the inside stays fluffy and rich thanks to fresh lemon juice and zest. Whether you’re searching for a sunny afternoon pick-me-up or a crowd-pleasing dessert for your next gathering, this classic cake is always a winner.

Ingredients for this Lemon Drizzle Cake

1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs
2 cups (250g) all-purpose flour
2 tsp baking powder
Zest of 2 lemons
Juice of 1 lemon
1/4 cup (60ml) milk

For the Lemon Glaze:

Juice of 2 lemons
3/4 cup (150g) granulated sugar

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, letting the edges overhang slightly for easy removal later.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy. This step is key to creating a light and airy texture in the cake.

Step 3: Add Eggs One at a Time

Crack in the eggs one by one, mixing well after each addition. Don’t worry if the mixture looks a bit curdled—this will smooth out once you add the dry ingredients.

Step 4: Fold in Dry Ingredients

Sift together the flour and baking powder, then gradually fold it into the batter. Stir gently until just combined to avoid overmixing, which can lead to a dense cake.

Step 5: Add Lemon and Milk

Stir in the lemon zest and juice, followed by the milk. The batter should be smooth and fragrant with lemony goodness.

Step 6: Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.

Step 7: Prepare the Glaze

While the cake is still baking, mix the lemon juice and sugar in a small bowl to make the glaze. Stir until the sugar is mostly dissolved.

Step 8: Drizzle While Warm

Once the cake comes out of the oven, leave it in the pan and poke holes all over the top with a skewer or fork. Slowly pour the glaze over the hot cake, letting it soak in. The lemon syrup will seep into every crevice, adding moisture and a burst of tang.

Step 9: Cool and Slice

Allow the cake to cool completely in the pan. Once set, lift it out using the parchment overhang, slice into squares, and serve with a dusting of powdered sugar if desired.

Storage Instructions

To keep your Lemon Drizzle Cake tasting fresh and moist:

Room Temperature: Store in an airtight container at room temperature for up to 3 days. The glaze helps lock in moisture, so it stays soft and flavorful.
Refrigeration: If you prefer a chilled treat, refrigerate for up to 5 days. Let it come to room temperature or warm it slightly before serving for the best texture.
Freezing: Wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter before enjoying.

Estimated Nutrition (Per Slice – assuming 12 slices)

Calories: 290 kcal
Carbohydrates: 37g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 110mg
Sugar: 25g
Fiber: 1g

Frequently Asked Questions

1. Can I use bottled lemon juice instead of fresh?

Yes, but fresh lemon juice provides a brighter, more vibrant flavor. Use bottled only if necessary.

2. Can this recipe be made gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking mix for a similar texture.

3. Why is my cake dense instead of fluffy?

Overmixing the batter or using cold butter can cause a denser texture. Always use room temperature ingredients and fold gently.

4. Can I double the recipe?

Yes! Use a 9×13-inch pan and increase baking time to about 45–50 minutes, checking with a toothpick for doneness.

5. What’s the best way to zest a lemon?

Use a microplane or fine grater. Avoid the white pith, which is bitter—only zest the bright yellow layer.

6. Is the glaze necessary?

Technically no, but it adds intense lemon flavor and moisture. Skipping it would make the cake more like a standard sponge.

7. Can I add poppy seeds?

Definitely! Add 1–2 tablespoons of poppy seeds to the batter for a delightful texture and flavor twist.

8. How do I make it extra lemony?

Add a few drops of lemon extract to the batter, or use zest from 3 lemons instead of 2.