Lemon drizzle cake. Even saying it out loud brings back afternoons spent in warm cafes, or that first bite during a lazy Sunday tea when the sun finally shows up. This cake isn’t just dessert—it’s pure nostalgia wrapped in bright, zesty sweetness. And honestly, with this easy one-bowl lemon drizzle loaf, you’ll want to bake it whenever you get the chance.
Why You’ll Love This Recipe
This lemon drizzle cake is the definition of simple—no electric mixer, no fancy gadgets—just you, a bowl, and some basic ingredients. Mix everything, and in no time, you’ve got a soft, citrusy sponge that soaks up a bright lemon syrup. That syrup sets into this amazing, crunchy glaze on top. Cleanup’s a breeze, too—only one bowl to wash. Honestly, I keep coming back to this recipe because it’s quick, reliable, and the results never disappoint.
Ingredients Breakdown
The beauty of this lemon drizzle loaf cake lies in its simplicity. Here’s a closer look at what you’ll need:
- All-Purpose Flour (250g / 2 cups): Forms the structure of the cake. Make sure to measure accurately using the spoon and level method to avoid a dense cake.
- Granulated Sugar (200g / 1 cup): Provides sweetness and helps create a tender crumb.
- Eggs (2 large): Bind the ingredients together and add richness.
- Unsalted Butter (120g / ½ cup, melted): Adds moisture and flavor. Make sure it’s not too hot when you add it to the batter, or it could cook the eggs.
- Milk (120ml / ½ cup): Adds moisture and helps create a smooth batter.
- Baking Powder (2 tsp): Leavens the cake, making it light and airy.
- Lemon Zest (from 2 large lemons): Infuses the cake with bright citrus flavor. Don’t be shy – the zest is where all the fragrant oils are!
- Lemon Juice (60ml / ¼ cup): Adds tanginess to the cake and the drizzle.
- Powdered Sugar (120g / 1 cup): For the drizzle topping.
- Pinch of Salt: Enhances the other flavors.
Kitchen Tools Needed
Minimal tools, maximum flavor! Here’s what you’ll need:
- Loaf Pan (9×5 inch): The vessel for our delicious creation.
- Mixing Bowl: A large bowl to combine all the ingredients.
- Whisk: For easily mixing the batter.
- Measuring Cups and Spoons: Accurate measurements are key to baking success.
- Citrus Zester: To extract the fragrant zest from the lemons.
- Citrus Juicer: To squeeze out all that precious lemon juice.
- Wire Rack: For cooling the cake after baking.
Step-by-Step Instructions
Here’s how to bake your own amazing lemon drizzle cake!
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour your loaf pan to prevent sticking. This step is crucial!
- Combine Dry Ingredients: In your mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Wet Ingredients: Add the melted butter, eggs, milk, and lemon zest to the dry ingredients. Whisk until just combined. Don’t overmix! Overmixing develops gluten and results in a tough cake.
- Pour into Pan: Pour the batter into your prepared loaf pan and spread evenly.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it – every oven is different! Edges should be golden brown, and the center will be slightly jiggly. A golden-brown crust is also a great sign.
- Lemon Soak Time: While the cake is baking, prepare the lemon drizzle. In a small bowl, combine the lemon juice and powdered sugar. Whisk until smooth.
- Poke and Drizzle: Once the cake is out of the oven, let it cool in the pan for 10 minutes. Then, gently poke holes all over the top of the cake with a skewer or toothpick. This allows the drizzle to soak in evenly.
- Drench the Cake: Slowly pour the lemon drizzle over the warm cake, allowing it to soak into the holes. It’s truly what makes this recipe a lemon drizzle cake!
- Cool Completely: Let the cake cool completely in the pan before slicing and serving. Have patience – it’s worth it!
- Serve: Enjoy your lovely cake.
Pro Tips for Success
- Zest First, Juice Later: Always zest the lemons before you juice them. It’s much easier!
- Don’t Overmix: Overmixing can lead to a tough cake. Mix until just combined.
- Use Room Temperature Ingredients: This helps the batter come together more smoothly.
- Test for Doneness: A toothpick inserted into the center of the cake should come out clean.
- Be Generous with the Drizzle: Don’t be afraid to really soak the cake with the lemon syrup.
- For an extra burst of flavor, add few drops of lemon extract to the batter.
Variations & Dietary Swaps
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Substitute the milk with almond milk or soy milk and use a dairy-free butter alternative.
- Poppy Seed Lemon Drizzle Cake: Add 2 tablespoons of poppy seeds to the batter for added texture and flavor.
- Orange Drizzle Cake: Substitute the lemon zest and juice with orange zest and juice.
- Add Berries: Fold in fresh blueberries or raspberries to the batter for a fruity twist.
Serving Suggestions
This lemon drizzle loaf cake is perfect on its own with a cup of tea or coffee. Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that goes further. It’s also delicious served with fresh berries or a dusting of powdered sugar.
Storage & Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Reheating: This cake is best enjoyed at room temperature, but you can warm it up slightly in the microwave for a few seconds if desired.
Troubleshooting / FAQ
Final Thoughts
Lemon drizzle cake isn’t just a dessert—it’s a little burst of happiness. It takes basic ingredients and somehow turns them into something special. Honestly, the best things are usually the simplest. I love making this lemon drizzle loaf, and I hope it brings a smile to your kitchen too. Baking it doesn’t need to be stressful. Just follow along, and you’ll have a seriously tasty cake in no time.
Related Recipes
If you enjoyed this lemon drizzle loaf cake, you might also love these recipes:
- Easy Banana Bread: A moist and flavorful bread perfect for using up ripe bananas.
- Chocolate Chip Cookies: Everyone’s favorite, crispy edges and soft centers, every time.
Share on Social Media
Don’t forget to share your lemon drizzle cake creations on social media! Tag us @culinarycravingcom and use the hashtag #LemonDrizzleCake – we can’t wait to see your masterpieces!
Lemon Drizzle Cake
Ingredients
- 250 g 2 cups All-Purpose Flour – forms the structure of the cake
- 200 g 1 cup Granulated Sugar – provides sweetness and tender crumb
- 2 large Eggs – bind ingredients and add richness
- 120 g ½ cup Unsalted Butter, melted – adds moisture and flavor
- 120 ml ½ cup Milk – creates a smooth batter
- 2 tsp Baking Powder – leavens the cake
- Zest from 2 large Lemons – bright citrus flavor
- 60 ml ¼ cup Lemon Juice – tanginess for cake and drizzle
- 120 g 1 cup Powdered Sugar – for drizzle topping
- Pinch of Salt – enhances flavor
Instructions
- Preheat oven to 350°F (175°C). Grease and flour loaf pan.
- Whisk together flour, sugar, baking powder, and salt.
- Add melted butter, eggs, milk, and lemon zest. Mix until just combined.
- Pour batter into loaf pan and spread evenly.
- Bake 50–60 minutes until golden and a toothpick comes out clean.
- Prepare drizzle: whisk lemon juice and powdered sugar until smooth.
- Cool cake 10 minutes, poke holes with skewer, then pour drizzle over.
- Let cake cool completely before slicing.
- Serve and enjoy!