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–+ servings
Top view of sliced Lemon Drizzle Cake with lemon slices
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Lemon Drizzle Cake Recipe

This easy Lemon Drizzle Cake is a beautiful recipe, perfect for days when you're craving a decadently tender dessert with abundant lemon flavoring. Or when you're looking for a traditional tea cake you know everyone will love.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 12 servings
Calories: 304kcal
Author: Stephanie Wilson

Ingredients

Lemon Cake

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 lemon zested
  • 1 ¼ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt

Drizzle Topping

  • 3 tablespoons lemon juice about 1 ½ lemons
  • ½ cup granulated sugar

Instructions

  • Preheat the oven to 350 degrees F and grease an 8" x 4" loaf pan; set aside.
  • Cream the butter and sugar together until pale and creamy. Then beat in the eggs, one at a time, until fully combined and stir in the lemon zest.
  • Sift the flour, baking powder, and salt and fold into the butter mixture. Then spoon the batter into the prepared loaf pan.
  • Bake for 40 to 50 minutes, or until a thin cake tester (or toothpick) inserted in the center comes out clean.
  • Remove the cake from the oven and let cool in the pan while making the drizzle.
  • To make the drizzle, mix together the lemon juice and sugar until combined.
  • Prick the warm cake all over with a skewer or fork. Pour the drizzle over the top of the cake, this will allow the juice to seep into the cake making it moist and delicious. The top will form a beautiful crisp topping.
  • Keep the cake in the pan until completely cool, then remove, slice, and serve.

Notes

  1. Lemon Glaze: This is a decadently delicious cake. And honestly, it doesn't need an additional Lemon Glaze. But I think it's pretty, and of course, it makes the Lemon Drizzle Cake even more delicious. Combine ½ cup of powdered sugar with 1 tablespoon lemon juice or the amount needed to achieve desired consistency. Pour over the cool cake and let harden for a few minutes before slicing. Top the cake with thin slices of fresh lemon.
  2. Storing: The cake will keep in an airtight container for 3 to 4 days at room temperature. It can also be frozen in an airtight container for up to 1 month.

Nutrition

Calories: 304kcal | Carbohydrates: 36g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 174mg | Potassium: 56mg | Fiber: 1g | Sugar: 25g | Vitamin A: 554IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg