Zesty Lemon Drizzle Cake

Name: Zesty Lemon Drizzle Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 200g all-purpose flour; 200g granulated sugar; 100g unsalted butter, softened; 3 large eggs; 1 tbsp baking powder; 100ml milk; Zest and juice of 2 lemons; A pinch of salt; 100g powdered sugar; Juice of 1 lemon

Highlighted under: Everyday Dessert Recipes

When I think of springtime flavors, nothing compares to the bright and invigorating taste of lemon. This Zesty Lemon Drizzle Cake has become a staple in my kitchen because it's so easy to make and delivers a punch of citrus goodness in every bite. The buttery cake is perfectly moist, and when it’s drizzled with that tangy lemon glaze, it transforms into a delightful treat. Whether enjoyed with a cup of tea or as a sweet ending to a meal, you’ll find it hard to resist going back for seconds.

Created by

Emily

Last updated on 2026-02-01T21:10:28.276Z

One weekend, I decided to experiment with lemon-flavored desserts and stumbled upon a classic recipe for lemon drizzle cake. I made a few tweaks, like incorporating fresh lemon zest and juice for a more potent flavor. The result was phenomenal! The cake turned out light, fluffy, and bursting with zesty goodness, making it a hit with my family and friends.

To ensure the cake remained moist, I added a simple lemon syrup right after baking, soaking into the warm cake. This technique guarantees that every slice remains delectable and juicy. My fellow bakers have loved this method too, so I’m excited to share it with you!

        Why You Will Love This Recipe
        Bright and refreshing lemon flavor that awakens your senses
Light, fluffy texture that melts in your mouth
Perfect dessert for gatherings or a sweet snack any time of the day

      

Mastering the Perfect Lemon Flavor

The zest and juice of fresh lemons are crucial to achieving that vibrant flavor in your cake. When zesting, be careful to only take the yellow part of the skin, as the white pith beneath can introduce bitterness. I recommend using a microplane for a fine zest that integrates beautifully into the batter, enhancing the overall citrus profile. If you have lemons on hand, go for fresh rather than bottled juice to capture the true essence of spring.

In addition to the zest and juice, consider incorporating a touch of lemon extract for an even bolder lemon flavor. This can amplify the citrus notes, especially if you find your lemons are not as fragrant. Just be cautious; a little goes a long way, and you can easily overpower the delicate balance of flavors in the cake.

Achieving Cake Perfection

To ensure your Zesty Lemon Drizzle Cake has that light and fluffy texture, properly creaming the butter and sugar is essential. Aim for a pale and airy mixture, which usually takes about 4-5 minutes with an electric mixer. This process introduces air into the batter, leading to a tender crumb. If you overmix once the flour is added, it can result in a dense cake, so mix just until combined.

Be sure to check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached. If the toothpick has wet batter on it, give your cake an extra 5 minutes, but watch carefully to prevent overbaking, which can dry it out. The cake should be golden brown and spring back when gently pressed.

Storage and Serving Suggestions

Once your cake has cooled, it can be stored at room temperature for up to three days, covered to keep it moist. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for about a week. You can also freeze the cake—cool it completely, then wrap in multiple layers of cling film, followed by foil. To serve, let it thaw in the fridge overnight and drizzle with fresh glaze just before enjoying.

For a fun twist, you might consider adding poppy seeds to the batter for a delightful crunch or incorporating berries, like blueberries or raspberries, into the mix. These can complement the lemon flavor beautifully and add unexpected bursts of sweetness. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.

Ingredients

For the Cake

200g all-purpose flour
200g granulated sugar
100g unsalted butter, softened
3 large eggs
1 tbsp baking powder
100ml milk
Zest and juice of 2 lemons
A pinch of salt

For the Drizzle

100g powdered sugar
Juice of 1 lemon

Instructions

Preheat the Oven

Preheat your oven to 180°C (350°F) and grease a loaf pan.

Prepare the Batter

In a bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the lemon zest and juice.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the milk. Mix until just combined.

Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.

Make the Drizzle

While the cake is baking, mix the powdered sugar and lemon juice in a small bowl to create a smooth glaze.

Add the Glaze

Once the cake is out of the oven, let it cool for 10 minutes in the pan. Then, remove from the pan and drizzle the glaze all over the top while it's still warm.

Pro Tips

Make sure to use fresh lemons for the best flavor and adjust the amount of lemon juice in the glaze to your taste preference.

Troubleshooting Common Issues

If your cake has domed excessively during baking, it may be due to an overly hot oven temperature or not enough leavening agent incorporated into the batter. Always use an oven thermometer to confirm accurate temperatures, as home ovens can vary significantly. Consider lowering the temperature by 10-15 degrees Fahrenheit for more even baking, which will help prevent doming.

On the other hand, if the cake appears to have sunk in the center, it may not have baked long enough, or the batter was overmixed. Ensure you've followed proper mixing techniques, and allow the cake to bake undisturbed for the full recommended time, testing for doneness only at the end.

Variations to Try

For a richer flavor, considering substituting half of the butter with Greek yogurt. This not only adds moisture but also a slight tang that pairs beautifully with lemon. You could also play with flavored extracts—try almond or vanilla to complement the lemon zest for a unique twist on the classic recipe.

If you're looking for a dairy-free version, swap the milk for almond or oat milk and use a dairy-free butter alternative. The texture will remain delightful, while still delivering on that zesty flavor. Whether you're vegan or just looking to try something new, this recipe adapts easily to meet your needs.

Questions About Recipes

→ Can I use bottled lemon juice instead of fresh?

While bottled lemon juice is convenient, fresh juice provides a brighter flavor that's hard to replicate.

→ How should I store the leftover cake?

Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

→ Can I freeze this cake?

Yes, you can freeze the unglazed cake. Wrap it tightly in plastic wrap and aluminum foil for up to three months.

→ What can I substitute for butter?

You can use coconut oil or a vegan butter substitute for a dairy-free option.