Lemon Drizzle Cake Recipe
- Daniel
- 2 days ago
- 3 min read
Updated: 16 hours ago
I’ll be honest, I love this lemon drizzle cake more than any chocolate cake I’ve ever made. There’s something about its simplicity that just hits differently. The scent of lemon zest rubbing into sugar, the quiet whisking of eggs and cream, the way the syrup soaks in when it’s still warm, it’s pure comfort.
Every step feels meditative, from the zesting to the slow baking to that final drizzle of icing.
The lemon drizzle cake has deep roots in British home baking, dating back to the early 19th century. It’s one of those recipes that every family seems to have a version of, simple, inexpensive, and meant to last a few days on the counter (though it rarely does).
Traditionally, it’s a pound-cake-style loaf soaked with lemon syrup while still hot, creating that signature moist, tangy crumb. Over the years, bakers have added little twists, limoncello, yogurt, or even cream, but the soul of it stays the same: bright, buttery, lemony happiness.
If you’ve never made one before, don’t worry, this is as forgiving as cakes get. No creaming butter, no complicated layers. Just whisk, bake, drizzle, chill, and enjoy. The overnight rest makes it even better; it locks in the moisture so every slice is tender and fragrant. Bake this once, and you’ll see why I’d choose this over chocolate any day.
Ingredients:
(Make one 4.5 inch X 8.5 inch loaf)
Cake:
Granulated Sugar, 225g
Fresh Lemon Zest, 1 Lemon
Eggs, 3
Heavy Whipping Cream, 113g
Unbleached All Purpose Flour, 180g
Baking Powder, 3g
Rapeseed / Sunflower / Canola / Peanut Oil, 60g + More For Greasing
Sea Salt, Pinch
Limoncello, 2 TBSP
Syrup:
Granulated Sugar, 60g
Water, 30g
Fresh Lemon Juice, 30g
Icing:
Icing Sugar, 2 TBSP
Fresh Lemon Juice, 1 TBSP
Equipment:
Oven
4.5" X 8.5" Loaf Pan
Stand / Hand Mixer
Sauce Pot
Directions:
Preheat and Prepare the Pan
Preheat your oven to 160°C (320°F).
Position the rack on the second-lowest level — this cake rises high and domes beautifully.
Grease a loaf pan with a bit of oil and line it with parchment paper.
Make the Cake Batter
In a large bowl, rub the lemon zest into the sugar with your fingers to release the oils — it should smell intensely lemony.
Add the eggs and whisk until pale and creamy.
Pour in the cream and mix until smooth.
Add the flour and baking powder in three additions, whisking gently each time.
Stir in the oil, limoncello (or vanilla), and a pinch of salt until the batter looks silky and even.
Pour the batter into the prepared pan.
Bake
Bake for about 85 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
Make the Syrup
While the cake bakes, combine sugar, water, and lemon juice in a small pot.
Heat gently until the sugar dissolves completely, then set aside.
Soak the Cake
As soon as the cake comes out of the oven, pour the warm syrup evenly over the top.
Let it soak for a minute, then unmold carefully.
Wrap the warm cake tightly in cling film and refrigerate overnight — this traps all that lemony moisture inside.
Glaze and Serve
The next day, whisk together icing sugar and lemon juice until smooth.
Drizzle it over the cake and brush the top to create a thin, glossy glaze.
Slice and serve at room temperature — the texture should be dense, tender, and melt-in-your-mouth soft.
So moist and dense...
Perfect bite...
Comments