Few cakes capture the essence of freshness quite like a classic lemon drizzle cake. With its tender crumb, bright citrus flavor, and sugary glaze that soaks into every slice, this cake strikes the perfect balance between sweet and tangy. It’s light enough for an afternoon tea, elegant enough for a dinner party dessert, and simple enough to whip up on a weekday when you’re craving something homemade.
In this blogpost, we’ll explore everything you need to know about lemon drizzle cake—its history, what makes it special, and a tried-and-true recipe that guarantees a moist, zesty cake every time. We’ll also cover baking tips, variations, and creative serving ideas so you can master this timeless favorite.
The Origins of Lemon Drizzle Cake
The lemon drizzle cake has strong ties to British baking traditions, particularly in the realm of teatime treats. While sponge cakes flavored with citrus have been around for centuries, the iconic “drizzle” style emerged as a staple in the 20th century. Its appeal lies in its simplicity: a straightforward sponge, enhanced with lemon zest, topped with a syrup or glaze that soaks into the cake, leaving it moist and bursting with citrus flavor.
Today, it’s a classic found in cafes, bakeries, and homes across the UK—and beloved worldwide. Its enduring popularity shows that sometimes the simplest desserts are the most satisfying.
Why You’ll Love Lemon Drizzle Cake
- Fresh, vibrant flavor – The lemon zest and juice add brightness.
- Moist texture – The drizzle seeps into the sponge, making every bite tender.
- Simple ingredients – You likely have everything you need in your kitchen.
- Versatile – Works as a loaf, sheet cake, or layered celebration cake.
- Crowd-pleaser – It’s elegant yet universally appealing.
Ingredients for Lemon Drizzle Cake
This recipe makes one 9×5-inch loaf cake (about 8–10 slices).
For the Cake:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Zest of 2 large lemons
- 2 tablespoons fresh lemon juice
- 2 tablespoons milk
For the Drizzle:
- ½ cup (100g) granulated sugar
- Juice of 2 lemons
For the Optional Glaze (extra indulgence):
- 1 cup (120g) powdered sugar
- 1–2 tablespoons lemon juice
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Cream Butter and Sugar
In a large bowl, beat softened butter and sugar together until pale and fluffy (about 2–3 minutes). This step incorporates air, which helps the cake rise.
3. Add Eggs and Lemon Zest
Beat in the eggs one at a time, mixing well after each. Stir in the lemon zest for extra flavor.
4. Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
5. Combine Wet and Dry
Fold the dry ingredients into the butter mixture in two additions, alternating with milk and lemon juice. Mix until just combined—don’t overmix.
6. Bake
Pour batter into the prepared pan. Smooth the top and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
7. Make the Drizzle
While the cake bakes, combine sugar and lemon juice in a bowl.
8. Add the Drizzle
As soon as the cake comes out of the oven, poke holes all over the top with a skewer. Pour the lemon drizzle over the hot cake, letting it soak in.
9. Optional Glaze
Once the cake is fully cooled, whisk powdered sugar and lemon juice into a smooth glaze. Drizzle over the cake for a glossy finish.
Tips for Success
- Use fresh lemons – Bottled juice won’t give the same vibrant flavor.
- Don’t overbake – Lemon cakes dry out quickly; check early.
- Poke deep holes – This helps the drizzle seep into the cake.
- Room temperature ingredients – Ensures smooth mixing and even baking.
- Double glaze option – Use both drizzle and glaze for extra tang and sweetness.
Flavor Variations
- Lemon Poppy Seed Cake – Add 2 tablespoons poppy seeds to the batter.
- Orange Drizzle Cake – Swap lemons for oranges for a sweeter twist.
- Coconut Lemon Cake – Add ½ cup shredded coconut to the batter.
- Blueberry Lemon Loaf – Fold 1 cup blueberries into the batter.
- Layered Celebration Cake – Double the recipe and make a two-tier cake with lemon buttercream.
Serving Suggestions
- Serve plain with tea or coffee for a simple treat.
- Add a dollop of whipped cream or mascarpone for dessert.
- Pair with fresh berries for a summery vibe.
- Serve slices toasted lightly with butter for a cozy breakfast.
Nutritional Information (per slice, approx.)
- Calories: 290
- Fat: 13g
- Carbohydrates: 38g
- Sugar: 25g
- Protein: 4g
Why This Recipe Works
The key lies in the double lemon hit—zest in the batter for fragrance, juice in the drizzle for tang. Butter keeps the crumb rich and moist, while the sugar balances the tartness of lemon. The drizzle seeps into the cake, creating a tender, almost sticky texture that makes every bite refreshing and addictive.
Lemon Drizzle Cake as Comfort Food
There’s something timeless about citrus desserts. Lemon drizzle cake feels like sunshine in baked form—it’s uplifting, cheerful, and comforting. In many British homes, it’s a staple at tea parties, family gatherings, and celebrations. Its balance of sweetness and tang makes it universally loved, whether served plain or dressed up.
Make-Ahead and Storage
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezer-Friendly: Wrap slices individually and freeze for up to 2 months.
- Reheating: Warm slices gently in the microwave for 10–15 seconds.
Final Thoughts
Lemon drizzle cake is proof that simple recipes can be extraordinary. With just a handful of ingredients, you can create a cake that’s light, refreshing, and bursting with flavor. It’s the perfect balance of sweet and tangy, making it a dessert that works year-round.
So the next time you’re in the mood for something fresh, bake this lemon drizzle cake. It’s guaranteed to brighten your day and impress anyone who takes a bite.
Happy baking! 🍋✨