Introduction: My Love for Lemon Drizzle Cake
Hey, I’m Dinesh, and if you ask me about my absolute favorite cake, it’s Lemon Drizzle Cake Recipe without a doubt! There’s something incredibly refreshing and satisfying about the zesty lemon flavor, the moist, tender crumb, and that sweet yet tangy drizzle soaking into every bite. Whether you’re making it for afternoon tea, a special occasion, or just a sweet treat, this classic British bake is always a crowd-pleaser.
I remember my first attempt at baking a Lemon Drizzle Cake—it was a bit too dense, and the drizzle didn’t soak in well. But after multiple trials, I finally nailed the perfect recipe. Now, I’m sharing all my tips and tricks so you can make the ultimate Lemon Drizzle Cake with minimal effort and maximum flavor!
Why You’ll Love This Lemon Drizzle Cake Recipe
✔ Super Moist & Buttery – The perfect balance of softness and richness. ✔ Bursting with Zesty Lemon Flavor – A true citrus lover’s dream. ✔ Easy to Make with Simple Ingredients – No fancy baking skills required. ✔ Perfect for Any Occasion – Great for tea-time, birthdays, or as a homemade gift. ✔ Stores Well & Freezes Beautifully – Enjoy it fresh or save some for later. ✔ No-Fail Recipe with Step-by-Step Guidance – Foolproof and beginner-friendly.
Ingredients for Lemon Drizzle Cake Recipe
For the Cake:
- 225g (1 cup) unsalted butter (softened)
- 225g (1 cup) caster sugar
- 4 large eggs
- 275g (2 ¼ cups) self-raising flour
- 2 tsp baking powder
- 4 tbsp milk
- Zest of 2 lemons
For the Lemon Drizzle:
- Juice of 2 lemons
- 175g (¾ cup) granulated sugar
🔹 Pro Tip: If you can find lemon verbena, finely chop a few leaves and add them to the batter for an extra layer of citrusy aroma!
Step-by-Step Instructions for Perfect Lemon Drizzle Cake
Step 1: Prepare the Cake Batter
- Preheat your oven to 160°C (320°F) and grease a 23 x 30 cm traybake tin (or two loaf tins).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift in the self-raising flour and baking powder, then fold them gently into the mixture.
- Add the milk and lemon zest, stirring until fully combined.
🔹 Texture Check: Your batter should be smooth and airy, not too thick or runny.
Step 2: Bake the Cake to Golden Perfection
- Pour the batter into the prepared baking tin, spreading it evenly.
- Bake for 35-40 minutes, or until golden brown and a skewer inserted in the center comes out clean.
- Remove from the oven and let it cool in the tin for 10 minutes.
🔹 Pro Tip: If your cake is browning too quickly, cover it loosely with foil for the last 10 minutes of baking.
Step 3: Prepare the Lemon Drizzle
- While the cake is baking, mix the lemon juice and granulated sugar in a small bowl.
- Stir well until the sugar starts to dissolve (don’t let it fully dissolve—you want some texture in the drizzle).
🔹 Why Granulated Sugar? Unlike powdered sugar, granulated sugar creates a crunchy glaze on top of the cake, which makes every bite even more delicious.
Step 4: Drizzle & Soak for Maximum Flavor
- Once the cake has slightly cooled, poke small holes all over the top using a skewer or fork.
- Slowly pour the lemon drizzle over the warm cake, ensuring it soaks evenly.
- Allow the cake to fully absorb the drizzle before slicing.
🔹 Why Poke Holes? This allows the lemon drizzle to seep deep into the cake, making it ultra-moist and flavorful.
Step 5: Slice & Serve!
- Once fully cooled, carefully slice the cake into squares or slices.
- Serve as-is, or dust with a little icing sugar for an extra touch.
- Enjoy with a cup of tea or coffee for the ultimate experience!
🔹 Optional Add-ons: Top with candied lemon slices, crushed almonds, or a light glaze for a fancier finish!
How to Store & Freeze Lemon Drizzle Cake
- At Room Temperature: Store in an airtight container for 3-4 days.
- In the Fridge: Keeps fresh for up to a week.
- Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months.
🔹 Make-Ahead Tip: You can bake the cake a day in advance, and it tastes even better the next day as the flavors develop!
Troubleshooting & Pro Tips for the Best Lemon Drizzle Cake
Q: My cake turned out dry. What went wrong? ✔ Overbaking: Reduce bake time and always check with a skewer. ✔ Too much flour: Always measure flour correctly using a kitchen scale. ✔ Not enough liquid: Don’t skip the milk and lemon drizzle, as they keep the cake moist.
Q: How can I enhance the lemon flavor? ✔ Add more zest! You can use up to 3 lemons for extra zing. ✔ Use lemon extract: A few drops will boost the citrusy taste. ✔ Lemon syrup glaze: Brush a thin layer of lemon syrup before serving.
Q: Can I make this cake gluten-free? ✔ Yes! Simply swap self-raising flour for gluten-free self-raising flour, and add an extra ½ tsp baking powder.
Final Thoughts: Why This is My Favorite Lemon Drizzle Cake Recipe
Lemon Drizzle Cake has always been close to my heart, and this recipe never fails to impress. It’s zesty, moist, and beautifully light, with just the right balance of sweetness and tanginess. Whether you’re a beginner baker or a pro, this cake is a must-try!
If you’ve ever struggled with dry cakes, weak lemon flavor, or soggy textures, I totally get it. But follow these steps, and you’ll get perfect results every time!
So what are you waiting for? Grab your ingredients and bake this lemony masterpiece today!
