Lemon Drizzle Cake – cookingfoodss

Lemon Drizzle Cake 🍋

A Lemon Drizzle Cake is a classic, light, and zesty treat with a soft, buttery crumb soaked in a sweet-tart lemon syrup. Perfect for tea time, brunch, or as a refreshing dessert, this cake is both fragrant and irresistibly moist.

Why You’ll Love This Recipe

Soft, tender, and buttery crumb
Bright, zesty lemon flavor
Sweet and tangy drizzle that soaks the cake
Simple ingredients, easy to make
Perfect for gifting or entertaining

Ingredients (1 Loaf Cake, 8–10 Slices)

For the Cake

1 ½ cups (190 g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
Zest of 2 lemons
¼ cup (60 ml) fresh lemon juice
½ cup (120 ml) milk
1 teaspoon vanilla extract

For the Lemon Drizzle

½ cup (100 g) granulated sugar
¼ cup (60 ml) fresh lemon juice

Optional: lemon zest for garnish

Step-by-Step Instructions

1. Preheat Oven

Preheat to 175°C (350°F).
Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix Dry Ingredients

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

3. Cream Butter and Sugar

Beat butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, then stir in lemon zest.

4. Combine Wet and Dry Ingredients

Add half of the dry ingredients to the butter mixture.
Mix gently, then add milk and lemon juice.
Add the remaining dry ingredients and fold until smooth.

5. Bake the Cake

Pour batter into prepared pan.
Bake 45–50 minutes, or until a toothpick inserted comes out clean.
Let cool for 10 minutes in pan.

6. Add the Lemon Drizzle

While the cake is still warm, poke small holes with a skewer or fork.
Mix lemon juice and sugar until sugar dissolves.
Pour evenly over the cake so it soaks in.
Allow to cool completely before slicing.

Tips for the Perfect Lemon Drizzle Cake

Use fresh lemon juice for the best flavor.
Poke enough holes to let the drizzle soak in evenly.
Don’t overmix the batter — it keeps the cake light and tender.
For extra tang, add more zest to the drizzle syrup.

Variations

Lemon Poppy Seed Cake – Add 1–2 tablespoons poppy seeds.
Gluten-Free Version – Use a 1:1 gluten-free flour blend.
Low-Sugar Version – Substitute sugar with a natural sweetener and adjust drizzle.
Lemon & Blueberry Cake – Fold in ½ cup fresh blueberries for a fruity twist.

Storage

Room temperature: 3–4 days in an airtight container.
Refrigeration: Up to 5 days (cover to prevent drying).
Freezer: Wrap tightly, freeze up to 2 months.

Reheat slices for a few seconds in the microwave for a freshly baked taste.

Approximate Nutrition (Per Slice, 10 slices)

Calories: 220–240
Protein: 3 g
Carbohydrates: 34 g
Fat: 9–10 g
Fiber: 1 g

Final Thoughts

A Lemon Drizzle Cake is a classic for a reason: it’s simple, refreshing, and full of bright citrus flavor. Perfect for any occasion, this cake is soft, moist, and indulgently zesty — a true crowd-pleaser.