Bright, Buttery & Irresistibly Moist 🍋✨
There’s something timeless about a lemon drizzle cake—soft, golden, and soaked with that sweet-tart syrup that makes every bite sparkle. This classic loaf strikes the perfect balance between buttery richness and fresh citrus zing, finished with a crisp, sugary drizzle that cracks gently under your fork.
Whether you’re baking for a relaxed weekend treat, afternoon tea, or an effortlessly elegant dessert for guests, this recipe is wonderfully foolproof. The reward? A beautifully moist, sunshine-filled cake that melts in your mouth and perfumes your kitchen with the scent of fresh lemons.
Why You’ll Love This Cake
- Moist & zesty perfection thanks to real lemon juice and zest
- Signature crunchy drizzle with that iconic sugary bite
- Simple pantry ingredients—nothing fancy required
- Bakery-worthy results with minimal effort
Equipment
- 2 lb loaf tin (approx. 9 × 5 inches)
- Electric mixer or hand whisk
- Mixing bowls
- Microplane or fine zester
- Spatula
- Skewer or toothpick
- Baking paper
Ingredients
For the Cake
- 225 g (1 cup) unsalted butter, softened
- 225 g (1 cup) caster sugar (or granulated)
- 4 large eggs
- 225 g (1¾ cups) self-raising flour
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
- Optional: 1 tsp vanilla extract
For the Drizzle
- Juice of 1½ lemons
- 85 g (⅓ cup + 1 tbsp) granulated sugar
Instructions
1. Preheat & Prepare
Preheat oven to 180°C (160°C fan) / 350°F / Gas 4.
Grease and line a 2 lb loaf tin with baking paper.
2. Make the Batter
- Cream butter and sugar together until pale, light, and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Gently fold in the self-raising flour until just combined.
- Add lemon zest, lemon juice, and vanilla (if using). Mix until smooth.
3. Bake
Pour the batter into the prepared tin and smooth the top.
Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
4. Prepare the Drizzle
Mix the lemon juice and sugar in a small bowl.
Do not fully dissolve the sugar—the remaining crystals create the classic crunch.
5. Drizzle & Cool
While the cake is still warm, poke holes all over the top using a skewer.
Slowly spoon the drizzle over the cake, allowing it to soak in.
Cool completely in the tin before removing and slicing.
Pro Tips for Perfect Lemon Drizzle
- Use room-temperature ingredients for a smooth batter and even rise
- Avoid overmixing once flour is added to keep the crumb tender
- Warm drizzle + warm cake = maximum flavor absorption
- For extra shine, brush on a second light drizzle once cooled
Serving Suggestions
- Serve with Earl Grey, green tea, or chamomile
- Add a scoop of vanilla ice cream or a spoon of lemon curd for dessert
- Ideal for brunch spreads, bake sales, or afternoon coffee breaks
Variations
- Double Lemon: Add extra zest and finish with a lemon icing glaze
- Lemon-Lime Twist: Replace half the lemon juice with fresh lime
- Gluten-Free: Use a gluten-free self-raising flour blend
- Mini Loaves: Perfect for gifting or portion control
Storage
- Store at room temperature in an airtight container for up to 4 days
- Freeze tightly wrapped for up to 3 months; thaw at room temperature
Final Note
This Lemon Drizzle Loaf Cake is everything a classic should be—bright, buttery, moist, and utterly comforting. With its tender crumb and crunchy citrus glaze, it’s the kind of cake that lifts moods, fills plates, and never goes out of style 🍋💛
