Cakes & Cupcakes
Lemon Drizzle Cake
A classic British lemon drizzle cake with a moist, buttery crumb and a crunchy lemon sugar topping. Bright, zesty, and utterly irresistible.
A Classic British Teatime Treasure
Lemon drizzle cake holds a uniquely tender spot in my heart. It is the quintessential British teatime cake — moist, buttery, and saturated with lemon flavor, with a crunchy crystallized sugar crust on top that crackles under your teeth. What makes it different from other lemon cakes is the drizzle: a mixture of granulated sugar and fresh lemon juice spooned over the hot cake, seeping deep into the crumb while the sugar stays behind on the surface.
Baker’s Tips
- Rub the lemon zest directly into the butter and sugar during creaming. The sugar crystals break open the oil glands in the zest, releasing aromatic lemon oils into every crumb of the cake.
- As soon as the cake comes out of the oven, poke 20-25 holes all over the top with a skewer. These channels let the drizzle penetrate deep into the cake rather than sitting on the surface.
- Spoon the drizzle slowly over the hot cake, a tablespoon at a time, letting each addition absorb before adding the next. Do not try to dissolve the sugar — you want it slightly gritty.
- This cake keeps for up to 5 days wrapped tightly at room temperature, and many people think it tastes even better on the second day.
Variations
- Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a subtle nuttiness and beautiful speckles.
- Lemon Blueberry: Fold 1 cup of flour-tossed fresh blueberries into the batter — they burst during baking and create gorgeous purple streaks.
- Lavender Lemon: Infuse the milk with dried culinary lavender, strain, and cool before adding to the batter for an exquisite floral note.
For more lemon desserts, do not miss my lemon bars — they take the lemon-sugar combination in a completely different but equally delicious direction.
Ingredients
Lemon Cake
Lemon Drizzle
Instructions
- 1
Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides for easy removal.
- 2
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter, sugar, and lemon zest on medium-high speed for 4-5 minutes until very pale and fluffy. The lemon zest releases its oils into the butter, infusing the entire cake with citrus flavor.
- 3
Add the Eggs
Add the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled after adding the eggs, add a tablespoon of the measured flour and beat briefly — it will smooth right out.
- 4
Fold in the Dry Ingredients
Whisk together the flour, baking powder, and salt. Fold this into the batter in two additions, alternating with the milk and lemon juice, mixing on low speed or by hand until just combined. Do not overmix.
- 5
Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, until the cake is golden on top and a toothpick inserted in the center comes out clean. The cake should spring back when lightly pressed.
- 6
Apply the Drizzle
While the cake bakes, stir together the granulated sugar and lemon juice for the drizzle — do not try to dissolve the sugar completely. As soon as the cake comes out of the oven, poke about 20-25 holes all over the top with a skewer or fork. Spoon the lemon-sugar mixture slowly over the hot cake, letting it seep into the holes. Let the cake cool completely in the pan.
Nutrition Information
Per serving (serves 10). Values are approximate.
| Calories | 290 calories |
| Total Fat | 14g |
| Saturated Fat | 9g |
| Carbohydrates | 38g |
| Sugar | 24g |
| Protein | 4g |
| Sodium | 150mg |
| Fiber | 0.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Why do you use granulated sugar in the drizzle instead of powdered sugar?
Granulated sugar does not fully dissolve, which creates the signature crunchy, crystallized topping that makes lemon drizzle cake so special. Powdered sugar would create a smooth glaze instead — nice, but not the classic version.
How many lemons do I need?
You will need about 5 large lemons total — 3 for zesting (plus a bit of juice from them) and 2 more for the drizzle. Always buy one extra as insurance.
Can I make this in a round pan?
Yes. An 8-inch round cake pan works well. Reduce the baking time by about 5 minutes and check for doneness with a toothpick.
Reader Reviews
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