I can still remember the sound of rain tapping against the kitchen window while my grandmother rubbed lemon zest into sugar with her fingertips. She always said that patience was the secret ingredient to a truly bright flavor, filling the room with a scent that felt like bottled sunshine. This lemon drizzle cake brings that same burst of warmth into your kitchen, no matter the weather outside.
This is a humble, unpretentious loaf that relies on the simple magic of tart lemon juice meeting sweet, crunchy sugar. It is moist, tender, and keeps beautifully on the counter, waiting for a neighbor to drop by for a cup of tea and a quiet chat.
A Slice of Sunshine for Any Day
There is a reason this recipe has stood the test of time in so many recipe boxes. It requires nothing more than a bowl, a spoon, and a few pantry staples, yet the result is spectacular. The magic lies in the contrast between the tender, buttery crumb and the sharp, sugary shell that forms on top.
Unlike heavy, frosted confections, this cake is light enough for breakfast but sweet enough for dessert. It is the kind of reliable friend you can call on when you need a quick comfort bake that never disappoints.
Print
Lemon Drizzle Cake
- Total Time: 1 hour 5 mins
- Yield: 10 servings
- Diet: Vegetarian
Description
This timeless British favorite features a tender, buttery crumb topped with a sharp, crystalline citrus crust. It is a simple yet elegant loaf that perfectly balances tart lemon juice with sweet indulgence for the ultimate afternoon tea treat.
Ingredients
- 225g unsalted butter, softened
- 225g white sugar
- 225g self-rising flour
- 4 large eggs, room temperature
- 2 tablespoons milk
- Zest of 2 fresh lemons
- 85g granulated sugar (for the drizzle)
- Juice of 2 fresh lemons (for the drizzle)
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with greased parchment paper.
- In a large bowl, combine the white sugar and fresh lemon zest, rubbing them together with your fingertips to release the fragrant oils.
- Add the softened butter, eggs, and milk to the sugar mixture and beat with an electric mixer until the batter is pale and smooth.
- Gently fold in the flour (and baking powder/salt if using substitutions) until just combined.
- Pour the batter into the prepared pan and bake for approximately 50 minutes until golden and a toothpick comes out clean.
- Let the cake cool in the pan for exactly 5 minutes while you whisk the granulated sugar and lemon juice together in a small bowl.
- Poke deep holes all over the warm cake using a skewer or toothpick.
- Slowly pour the lemon drizzle over the top, allowing it to soak into the holes, then leave to cool completely in the pan to set the crust.
Notes
For the best texture, ensure your eggs and butter are truly at room temperature before mixing to prevent the batter from curdling. If you prefer an even crunchier topping, wait until the cake has cooled for an extra few minutes before pouring the drizzle to prevent it from soaking in too quickly.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Simple Staples from the Cupboard
We focus on quality ingredients here, as there are so few of them to hide behind. Using fresh items makes all the difference in this vintage classic.
- Lemons: You will need fresh lemons for both the zest in the batter and the juice for the syrup. Bottled juice just cannot capture that floral aroma.
- Sugar: We use standard white sugar for the cake to keep the crumb light, and granulated sugar for the topping to ensure that signature crunch.
- Self-Rising Flour: This provides the lift. *If you only have all-purpose flour, you can make your own by sifting together 2 ¼ cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon fine salt.*
- Butter: Use unsalted butter softened to room temperature so it creams easily with the sugar.
- Eggs & Milk: These add structure and moisture. Make sure your eggs are at room temperature to prevent the batter from curdling.
How to Make It Step-by-Step
Step 1: Infuse the Sugar
Start by placing your sugar in a mixing bowl and grating the lemon zest directly over it. If you have the time, stir them together and let the mixture sit for about an hour. This old trick allows the essential oils from the zest to permeate the sugar, resulting in a much deeper flavor.
Step 2: Mix the Batter
Preheat your oven to 350°F (175°C) and line a loaf pan with greased parchment paper. Whisk your flour, baking powder, and salt in a small bowl. In your main bowl with the lemon sugar, add the softened butter, eggs, and milk. Beat with an electric mixer until the batter is pale, smooth, and fluffy. It should look creamy and airy.
Step 3: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top gently. Bake for about 50 minutes. You are looking for a golden top and a toothpick inserted into the center to come out clean. Let it cool in the pan for just 5 minutes—don’t let it get cold yet!
Step 4: The Signature Drizzle
While the cake is baking, whisk the granulated sugar and fresh lemon juice together. Poke holes all over the warm cake using a skewer. Pour the lemon mixture slowly over the top, letting it seep into the holes. Allow the cake to cool completely in the pan before lifting it out; this ensures the drizzle sets into a lovely, crisp crust.
Wisdom from the Kitchen Table
- Rub the Zest: Before mixing, try rubbing the lemon zest into the sugar with your clean fingertips. It releases the oils even better than stirring and makes the kitchen smell divine.
- Don’t Skimp on the Holes: When poking the cake, go all the way to the bottom. This ensures the syrup travels through every slice, keeping the crumb moist for days.
- Room Temperature Ingredients: Cold eggs can shock the butter and cause the batter to separate. For that velvety texture Grandma achieved, let everything come to room temperature first.
- More Lemon Love: If you find yourself with an abundance of citrus, you might also appreciate the tangy tenderness of our lemon yogurt cake, which uses yogurt for extra moisture.
Make It Your Own
- Orange or Lime: You can easily swap the lemons for oranges or limes for a different citrus profile. An orange drizzle is particularly warming in the winter months.
- Poppy Seeds: Fold in a tablespoon of poppy seeds for a classic visual appeal and a slight nutty crunch.
- Glazed Finish: If you prefer a smooth white icing instead of the crunchy drizzle, mix confectioners’ sugar with lemon juice until thick and pour over a completely cooled cake.
- Colorful Twist: For a birthday or celebration, you might enjoy the playful nature of our lemon rainbow cake, which takes these flavors to a festive new level.
The Perfect Afternoon Treat
This cake is best served in thick slices with a cup of hot Earl Grey tea or fresh coffee. The bergamot in the tea pairs wonderfully with the lemon zest.
For a summer gathering, serve a slice with a dollop of whipped cream and fresh berries. If you are putting together a brunch spread, this loaf sits lovely alongside a blueberry coffee cake, offering your guests a choice between bright citrus and deep berry flavors.
Making Memories, One Loaf at a Time
There is something deeply comforting about a cake that doesn’t need fancy decoration to shine. This lemon drizzle cake is a testament to the beauty of simplicity and the joy of sharing something homemade.
We hope this recipe becomes a staple in your kitchen, just as it is in ours. If you are looking for another fruit-forward bake for your next gathering, try the raspberry white chocolate cake for a sweet finish.
We would love to see your bakes! Please share your photos with us on Pinterest, Instagram, or Facebook. Happy baking!
