Lemon Drizzle Cake
This bright and zesty lemon drizzle cake features a moist, buttery sponge soaked in a tangy citrus syrup for an intense burst of flavor. A crunchy, sugary glaze on top provides the perfect textural contrast to the soft crumb.
- Prep time: 19 minutes
- Cook time: 25 minutes
- Total time: 44 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup granulated sugar (for drizzle)
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a loaf pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, followed by the lemon zest.
- Gently fold in the flour and baking powder until just combined.
- Pour batter into the pan and bake for 45 to 50 minutes.
- Mix the remaining sugar and lemon juice to create the drizzle.
- While the cake is still warm, prick holes over the top and pour the drizzle evenly over the cake.
- Allow the cake to cool completely in the pan to absorb the syrup.
Tips
- Prick the cake while it is still hot so the syrup penetrates deep into the crumb.
- Use organic lemons if possible for the zest, as they are free from wax coatings.
- Do not overmix the batter once the flour is added to keep the sponge light.
Frequently Asked Questions
Can I use lime instead?
Yes, lime juice and zest work beautifully as a direct replacement.
Why is my cake dry?
You may have overbaked it; check for doneness 5 minutes early.
How do I store this?
Keep in an airtight container at room temperature for up to 4 days.