Classic Lemon Drizzle Cake with Fresh Zest and Light Glaze
Sep 28
5 min read
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A homemade lemon drizzle cake with intense citrus flavor from fresh zest and juice. Tender on the inside, the cake is soaked in tangy lemon syrup while still warm, then finished with a simple sweet-tart lemon glaze. Perfect for tea time or dessert and certain to bring brightness and a burst of flavor to any table.
This recipe guides you through making a traditional lemon drizzle cake that bursts with tangy, fresh citrus flavor and a tender crumb. The cake batter is infused with lemon zest and juice, creating a bright, aromatic base, while a simple mixture of powdered sugar and lemon juice forms a glossy glaze that locks in moisture and amplifies the zingy taste. Start by creaming together butter and sugar, gradually adding eggs for a silky texture, and then folding in flour and citrus notes. After baking, the warm cake is generously soaked with a lemon syrup, which ensures each bite is delightfully moist. The final finishing touch is a drizzle of sweet, tart icing cascading over the top of the cake, creating an irresistible shiny finish. Ideal for afternoon tea, celebrations, or a simple dessert craving, this cake embodies the timeless appeal of homemade comfort. With helpful instructions for each step, this recipe guarantees a successful bake that will impress your friends and family while satisfying your craving for something both sweet and refreshing.
Ingredients
- Unsalted butter (softened) — 200g
- Caster sugar — 200g
- Large eggs — 4
- Self-raising flour — 200g
- Lemon zest — 2 lemons
- Lemon juice — 2 lemons (about 60ml)
- Milk — 2 tbsp
- Powdered sugar (for glaze) — 150g
- Lemon juice (for glaze) — 2-3 tbsp
Directions
1. Preheat oven to 180°C (160°C fan). Grease and line a loaf tin (about 900g/2lb).
2. Cream together the softened butter and caster sugar in a large bowl until pale and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift in the self-raising flour and fold gently to combine.
5. Stir in the zest and juice of two lemons, along with the milk.
6. Pour the batter into the prepared loaf tin and smooth the top.
7. Bake for 45-50 minutes, or until a skewer poked into the center comes out clean.
8. While the cake bakes, mix together 2 tbsp lemon juice with 75g caster sugar to make a syrup.
9. As soon as the cake comes out of the oven, poke holes all over the top and pour the lemon syrup over to soak in.
10. Let the cake cool in the tin for 15 minutes, then transfer to a wire rack.
11. Mix the powdered sugar with 2-3 tbsp lemon juice to make a runny glaze.
12. Once the cake is completely cool, drizzle the glaze over the top. Let set before slicing and serving.