Lemon Drizzle Cake
The beauty of this lemon drizzle cake lies in its simplicity. A zesty sponge soaked with tangy lemon syrup and topped with a crackly sugar glaze—one bowl, no mixer.
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!
Notes
💡 Quick Tip: Use the free nutrition calculator to track macros for this recipe.