For an extra moist cake, consider brushing the cake with a simple syrup made from equal parts sugar and water while it's still warm. To prevent the top of the cake from browning too quickly, tent it loosely with foil during the last 15 minutes of baking. This cake is best enjoyed within 2-3 days of baking, stored in an airtight container at room temperature.
Lemon Drizzle Cake
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME2 hrs 10 mins
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SERVING10 People
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VIEWS49
This lemon drizzle cake is a symphony of citrus, a sunbeam captured in a sweet loaf. It's remarkably simple to create, perfect for bakers of all levels, and a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol123 mg
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Fiber1 g
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Protein6 g
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Saturated Fat12 g
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Sodium447 mg
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Sugar36 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepInfuse the sugar: In a mixing bowl, combine the white sugar with the lemon zest. Gently rub the zest into the sugar to release its fragrant oils. Allow this mixture to sit for at least 1 hour, or even overnight, for a more intense lemon flavor. (Optional, but highly recommended for maximum zest).
02
StepPrepare for baking: Preheat your oven to 350 degrees F (175 degrees C). Grease and line a loaf pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal. (5 minutes)
03
StepCombine the dry ingredients: In a separate bowl, whisk together the self-raising flour, baking powder, and salt. Add this mixture to the lemon sugar.
04
StepCreate the batter: Add the softened butter, eggs, and milk to the bowl with the dry ingredients. Using an electric mixer, beat until the batter is smooth, light, and fluffy. Transfer the batter into the prepared loaf pan, spreading it evenly. (10 minutes)
05
StepBake to perfection: Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. (50 minutes)
06
StepPrepare the lemon drizzle: While the cake is baking, whisk together the granulated sugar and fresh lemon juice in a bowl until the sugar is fully dissolved and the mixture is smooth and slightly syrupy. (5 minutes)
07
StepDrizzle and cool: Once the cake is out of the oven, let it cool in the pan for 5 minutes. Then, using a skewer or toothpick, poke holes all over the surface of the cake. Slowly and evenly pour the lemon drizzle over the top, allowing it to soak into the cake. Let the cake cool completely to room temperature in the pan before removing it and slicing. (1 hour)
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Casimir Von
Apr 9, 2025This is a reliable recipe that always comes out perfectly. Thanks for sharing!
Jillian Ferry
Mar 15, 2025This recipe is fantastic! The lemon flavor is so vibrant and the cake is incredibly moist.
Andreanne Hilpert
Mar 10, 2025My family loved this cake! It's definitely going into our regular rotation.
Dixie Rohan
Feb 15, 2025The lemon drizzle is the perfect finishing touch. It adds just the right amount of sweetness and tang.
Haleigh Flatley
Jan 28, 2025I added a bit of lemon curd to the batter and it made the cake even more decadent!
Shannon Dooley
Jan 17, 2025I love how easy this recipe is to follow. Perfect for a quick weekend bake!
Maeve Pollich
Dec 29, 2024I found it helpful to use a thermometer to ensure the oven temp was accurate; my first cake was slightly overbaked.
Loma Crona
Dec 27, 2024Great texture and a good balance of sweet and tart. I will make this again!