Lemon Drizzle Cake Recipe: A Refreshing Citrus Treat

  Lemon Drizzle Cake

Lemon Drizzle Cake is a beloved classic, celebrated for its bright, zesty flavor and moist, tender crumb. This delightful cake, with its tangy lemon glaze, is perfect for any occasion, from afternoon tea to dessert after dinner. Let’s explore the origins, science, and tips for creating the perfect Lemon Drizzle Cake experience.


The Origins of Lemon Drizzle Cake

The origins of Lemon Drizzle Cake are believed to lie in the British tradition of tea time treats. While lemon cakes have been enjoyed for centuries, the addition of a tangy lemon syrup drizzle is a relatively modern innovation, adding an extra burst of flavor and moisture to the cake. Lemon Drizzle Cake has since become a staple in bakeries and kitchens around the world, cherished for its simplicity and irresistible taste.


The Science Behind Lemon Drizzle Cake

Lemon Drizzle Cake derives its vibrant flavor from the combination of lemon zest and freshly squeezed lemon juice. The acidity of the lemon juice reacts with the baking powder in the cake batter, helping the cake rise and creating a light, airy texture. The addition of vegetable oil and milk adds moisture, ensuring a tender crumb.


Tips for Baking the Perfect Lemon Drizzle Cake

1. **Fresh Ingredients**: Use freshly squeezed lemon juice and zest for the best flavor. Avoid bottled lemon juice, as it may lack the freshness and brightness of freshly squeezed juice.

2. **Room Temperature Ingredients**: Ensure that your eggs and milk are at room temperature before mixing. This helps create a smooth, even batter.

3. **Gentle Mixing**: Mix the batter until just combined to avoid overmixing, which can lead to a dense cake. A few lumps are okay; they will disappear during baking.

4. **Warm Drizzle**: Pour the lemon drizzle over the warm cake, allowing it to soak in and infuse the cake with flavor. This step adds moisture and intensifies the lemony goodness.


Serving and Storing

Lemon Drizzle Cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. Thaw the cake at room temperature before serving.



Lemon Drizzle Cake is a celebration of citrus goodness, offering a burst of sunshine in every bite. Whether enjoyed with a cup of tea or as a dessert centerpiece, this delightful cake never fails to brighten the day. With its simple preparation and irresistible flavor, Lemon Drizzle Cake is sure to become a favorite in your baking repertoire. Treat yourself and your loved ones to a slice of this refreshing citrus treat, and savor the simple pleasures of homemade baking.


Lemon Drizzle Cake Recipe


– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 2 tsp baking powder
– 1/4 tsp salt
– Zest of 2 lemons
– 1/2 cup (120ml) vegetable oil
– 3 large eggs, room temperature
– 1/2 cup (120ml) whole milk, room temperature
– 1/4 cup (60ml) freshly squeezed lemon juice


Lemon Drizzle:
– 1/4 cup (60ml) freshly squeezed lemon juice
– 1/4 cup (50g) granulated sugar



1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9×5-inch loaf pan with parchment paper.

2. **Prepare the Dry Ingredients**: In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.

3. **Mix Wet Ingredients**: In another bowl, whisk together the vegetable oil, eggs, and milk until well combined.

4. **Combine Wet and Dry Ingredients**: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

5. **Add Lemon Juice**: Gently fold in the lemon juice until incorporated into the batter.

6. **Bake the Cake**: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

7. **Prepare the Lemon Drizzle**: While the cake is baking, prepare the lemon drizzle by mixing together the lemon juice and sugar until the sugar is dissolved.

8. **Drizzle the Cake**: Once the cake is out of the oven and still warm, poke holes all over the top of the cake with a toothpick or skewer. Pour the lemon drizzle evenly over the warm cake, allowing it to soak in.

9. **Cool and Serve**: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slice and serve your delicious Lemon Drizzle Cake.


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