Name: Lemon Drizzle Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
Ingredients: 125 g unsalted butter (softened); 200 g caster sugar; 3 large eggs (at room temperature); 2 tablespoons lemon juice (freshly squeezed); 2 lemon lemon zest (finely grated); 200 g plain flour; 1 teaspoon baking powder; 50 g icing sugar (for glaze); 2 tablespoons lemon juice (for glaze)

This lemon drizzle cake isn’t about showy techniques or fancy ingredients. It’s about the quiet magic of a simple, honest bake—where the bright tang of lemon cuts through buttery, tender crumbs, and the whole thing feels like a warm hug from an old friend. I’ve made this recipe so many times, often when I need comfort or a little burst of sunshine in the middle of a busy day.

What I love most is its imperfect charm. Sometimes the glaze isn’t perfectly smooth, or the edges get a little caramelized. That’s part of the story—each slice carries a bit of home, a bit of chaos, and a lot of love. It’s a cake that’s not trying to impress, just to remind you that simple pleasures still matter.

Focusing on the forgotten charm of a humble lemon drizzle cake, this recipe celebrates the simple joy of bright citrus paired with buttery crumbs, brought to life through imperfect, loving home baking.

Rediscovering the Joy of Simple Baking

Baking this cake always brings back childhood summer afternoons, lemon trees heavy with scent in the breeze.
I find a flicker of pride in how a simple drizzle can turn a humble loaf into something special.
Sometimes, it’s chaos in the kitchen—lemon juice spilling, batter splattering—but that’s part of the charm.
Sharing slices of this cake with friends feels like passing on a little sunshine, no matter the weather.
There’s a quiet joy in the imperfect glaze, a reminder that beauty often lives in the flaws.

The story behind this recipe

This lemon drizzle cake came about one rainy afternoon when I needed something bright and straightforward. I wanted a treat that didn’t require fancy ingredients, just the kind of baking that feels honest and comforting. The lemon’s sharp tang and the simple glaze remind me of lazy weekends and impromptu tea chats.
Over the years, I’ve tweaked this recipe to keep it moist and bursting with citrus. It’s the kind of cake that tastes better a day old, with the flavor mellowing into something richer and more layered. Each time I bake it, I think of my grandmother’s kitchen—where the best things come from humble, imperfect moments.
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Lemon Drizzle Cake Trivia

The lemon drizzle cake has roots in British baking, dating back to post-war austerity where simple, bright ingredients became staples.
Lemon cakes became popular during the Victorian era, often served at afternoon teas as a refreshing treat amidst rich pastries.
The tradition of adding a lemon glaze or drizzle likely originated as a way to enhance flavor and moisture, making humble cakes feel special.

Ingredient breakdown: key components

Lemon: Juicy and bright, I love using fresh lemons to get that zesty punch. Skip the zest if your lemons are less vibrant, but it’s the zest that really wakes up the flavor.
Caster Sugar: Fine sugar dissolves smoothly into the batter, giving it that tender crumb. If you only have regular sugar, grind it in a food processor first.
Butter: Unsalted, ideally at room temp so it creams easily. If it’s too cold, the batter won’t mix well—warm it slightly if needed, until soft but not melted.
Eggs: Large, fresh eggs add richness and structure. Overbeating can make the cake dense; mix until just combined for a tender crumb.
Flour: Plain or all-purpose flour works, but I prefer a bit of almond meal for a nutty depth. Sift it well to avoid lumps and ensure lightness.
Lemon Juice & Glaze: The glaze should be sharp and shiny, so don’t skimp on the fresh lemon juice. If it’s too thick, add a splash more lemon or a few drops of water to loosen it.
Optional Add-ins: A handful of poppy seeds or a splash of vanilla can add complexity, but keep it simple—this cake shines with just lemon and butter.

Spotlight on Key Ingredients

Lemon:

Juicy and bright, I love using fresh lemons to get that zesty punch. Skip the zest if your lemons are less vibrant, but it’s the zest that really wakes up the flavor.
Lemon Juice & Glaze: The glaze should be sharp and shiny, so don’t skimp on the fresh lemon juice. If it’s too thick, add a splash more lemon or a few drops of water to loosen it.

Sugar & Butter:

Caster Sugar: Fine sugar dissolves smoothly into the batter, giving it that tender crumb. If you only have regular sugar, grind it in a food processor first.
Butter: Unsalted, ideally at room temp so it creams easily. If it’s too cold, the batter won’t mix well—warm it slightly if needed, until soft but not melted.

Notes for ingredient swaps

Lemon: Use bottled lemon juice for convenience, but fresh lemons really brighten the flavor with a zesty punch and aromatic oils.
Caster Sugar: Swap with superfine sugar if you don’t have caster; it dissolves almost as smoothly, keeping the batter tender.
Butter: Coconut oil or margarine can be used as dairy-free options, though they may slightly alter the richness and moisture.
Eggs: Flaxseed meal or applesauce can replace eggs for a vegan version, but expect a denser crumb and subtler rise.
Flour: Whole wheat or spelt flour can be substituted, though the cake may be a bit denser and darker in color.
Icing Sugar & Lemon Juice: Mix powdered sugar with a splash of water or orange juice if lemons are unavailable—still sweet, but less bright.
Add-ins: Poppy seeds or chopped herbs (like thyme) can add texture or aroma, but keep it simple so the lemon remains the star.

Equipment & Tools

Oven: Bake the cake evenly at a consistent temperature.
Loaf tin: Shape the cake and contain the batter during baking.
Electric mixer or whisk: Cream butter and sugar thoroughly for a light texture.
Sieve: Sift flour and baking powder to avoid lumps.
Spatula: Fold ingredients gently and smooth the batter.
Cooling rack: Allow the cake to cool evenly and prevent sogginess.
Skewer or toothpick: Test doneness by checking the cake’s interior.
Lemon zester: Extract fine lemon zest for aroma and flavor.

Step-by-step guide to lemon drizzle cake

Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) loaf tin and line it with parchment paper. This prevents sticking and makes for easy removal.
In a large bowl, cream together 125g (½ cup) softened butter and 200g (1 cup) caster sugar until pale and fluffy, about 3-4 minutes. This aerates the batter and helps the cake rise.
Add 3 large eggs one at a time, beating well after each addition. This keeps the mixture smooth and prevents curdling. Scrape down the sides as needed.
Stir in the finely grated zest of 2 lemons and 2 tablespoons of lemon juice. The zest gives a burst of citrus aroma; the juice keeps it moist and tangy.
Sift in 200g (1⅓ cups) plain flour and 1 teaspoon baking powder. Gently fold into the wet ingredients until just combined. Overmixing can make the cake dense.
Pour the batter into the prepared loaf tin, smoothing the top with a spatula. Tap gently to settle the batter and remove air bubbles.
Bake for 40-45 minutes, or until the top is golden and a skewer inserted into the center comes out clean. The edges should be slightly pulling away from the sides.
While the cake bakes, mix 50g (¼ cup) icing sugar with 2 tablespoons lemon juice to make the drizzle. It should be pourable but not runny.
Once baked, let the cake cool in the tin for about 10 minutes. Then transfer to a wire rack and poke holes all over the top with a skewer.
Drizzle the lemon glaze over the warm cake, allowing it to seep into the holes. Let it set for at least 30 minutes, the glaze should firm up and add a shiny finish.
For best flavor, let the cake rest overnight before slicing. The citrus flavor deepens and the texture becomes more tender.
Slice with a serrated knife, revealing a moist crumb with bright lemon streaks. Serve with a dusting of extra icing sugar if desired.

Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. Poke holes into the warm cake and drizzle with lemon glaze. Allow it to set at room temperature for at least half an hour before slicing. Serve with a dusting of icing sugar if desired.

How to Know It’s Done

Cake is golden brown and shrinks slightly from the sides.
Skewer inserted into the center comes out clean or with moist crumbs.
Lemon glaze appears shiny and sets without dripping excessively.