Lemon Drizzle Cake

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Lemon Drizzle Cake is one of Great Britain’s best-loved cakes, famous for its moist sponge and fresh lemon flavor. With the inclusion of lemon zest in the batter, a lemon syrup soak, and a lemon icing, this popular cake gets a triple dose of lemon flavor!

Whether you’re savoring it with a steaming cup of tea or coffee, or enjoying it on the go when you need a little pick-me-up, there’s something wonderfully cheerful about lemon-flavored bakes. That bright, zesty flavor has a way of lifting your spirits – it certainly does mine! This lemon drizzle cake is light, sunny and deliciously comforting, with plenty of fresh lemon flavor in every bite!

What is Lemon Drizzle Cake?

Lemon drizzle cake is a classic British lemon cake made from a soft, buttery sponge flavored with fresh lemon zest, soaked with a lemon syrup, and finished with a lemon icing.

Lemon drizzle cake gained popularity in post-war Britain during the 1950s, as sugar and other baking ingredients came off rationing and home baking flourished once again. A defining moment came in 1967, when food writer Evelyn Rose published her “Luscious Lemon Cake” in The Jewish Chronicle, the world’s oldest continuously published Jewish newspaper. Baked in a loaf pan, the lemon sponge was doused with warm lemon syrup straight from the oven and left to absorb the sweet, citrusy liquid as it cooled – the technique that came to characterize the modern lemon drizzle cake.

This cake has gradually become a mainstay in British baking, being in boosted even further in popularity by The Great British Bake Off show. Though I rarely saw it when I was living in England in the mid-90’s to early 2000’s, every time I go back now to visit I find it everywhere: from bakeries, cafés and tea rooms to pre-packaged in grocery stores and gas stations – a testament to the influence of the baking show. It now consistently ranks in polls and surveys as Great Britain’s favorite cake, its only contender being the famous Victoria Sponge Cake.

Lemon Drizzle Cake vs. Lemon Pound Cake

Pound cake is especially popular in the United States, while lemon drizzle cake is a British baking staple that became especially popular during the mid-20th century.Lemon pound cake and lemon drizzle cake share a lot of similarities but they differ in their texture and finishing methods, including the way their lemon flavor is incorporated. Lemon pound cake has a dense, tight, and rich crumb due to its high butter content. Although modern recipes may incorporate baking powder for a slightly softer texture, the cake remains heavy and substantial. In contrast, lemon drizzle cake is a little less dense, falling somewhere in between a pound cake and a sponge cake.

The biggest distinction between the two is in how the cakes are finished. Lemon pound cake is typically topped with a smooth lemon icing that is poured over the cake after it has completely cooled. Lemon drizzle cake receives two lemon-infused finishes: first, a mixture of lemon juice and granulated sugar is poured over the cake while it’s still warm, allowing the syrup to soak into the sponge for added moisture and intense citrus flavor while creating a lightly crackly, sugary surface. Once the cake has cooled, it’s also topped with a smooth lemon icing, adding another layer of sweetness and bright lemon flavor.

Lemon Drizzle Cake Ingredients and Substitutions

To make this lemon drizzle cake you’ll need the following:

• All-Purpose Flour: Provides the cake’s structure.
• Baking Powder: Leavens the batter, helping the cake rise and develop a lighter, sponge-like texture.
• Salt: Balances the sweetness and enhances the lemon and vanilla flavors.
• Butter: Adds richness and flavor.
• Oil: This is not included in most recipes but I like to add just a tablespoon to add moisture to the cake. Use a neutral-flavored oil such as canola or avocado.
• Eggs: Provide structure, richness, and moisture while helping bind the ingredients together.
• Sugar: Sweetens the cake and helps create a tender and moist texture. As most British recipes do, I recommend caster sugar, which if very finely granulated sugar that dissolves more readily during mixing and baking. You can buy caster sugar or very easily make your own (and it’s much cheaper) by pulsing regular sugar in a blender until it’s fine.
• Sour Cream: Adds moisture and richness and helps keep the crumb tender. For the best texture use full-fat sour cream.
• Milk: Adds moisture and helps create a smooth batter with a soft crumb. For the best texture use whole milk. For an even more tender crumb and added tanginess, you can use buttermilk.
• Lemon Zest: Infuses the batter with concentrated fresh lemon flavor and aroma.
• Vanilla Extract: Adds warmth and depth that complements the bright lemon flavor.
• Lemon Juice: For the syrup soak, giving the warm cake extra moisture and a bright, tart lemon flavor.
• Powdered Sugar: For the smooth lemon icing added after the cake cools.

Variations

While this is a lemon drizzle cake, feel free to substitute grapefruit or orange for two delicious variations: Grapefruit drizzle cake and orange drizzle cake!

Lemon Drizzle Cake Recipe

Let’s get started!

Preheat the oven to 350F/180C.

Using an electric beater, cream the butter and sugar in a large mixing bowl. Add the lemon zest and vanilla extract and beat until combined.

Add the eggs one at a time and beat until combined. Add the oil and beat until combined.

Add the sour cream and beat until combined.

In a separate bowl, combine the flour, baking powder and salt.

Add half of the flour and the milk, alternating between the two, and beating after each addition just until combined. Be careful not to over-beat the batter or the cake will be dense.

Butter a 9×5 inch loaf pan and line it with parchment paper, leaving some excess parchment paper hanging over the sides so that you can lift the cake out when it’s done.

You can use either a 9×5 inch loaf pan (as pictured in the photos) or an 8×4 inch loaf pan, which will give you a taller cake.

Spoon the cake batter into the loaf pan.

Smooth the batter.

Bake the cake on the middle shelf for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Do not over-bake or the cake will be dry. While the cake is baking, prepare the lemon syrup by stirring together the lemon juice and caster sugar until the sugar is dissolved.

Take the cake out of the oven and while it’s still hot, use a skewer or toothpick to poke multiple deep holes throughout the entire cake.

While the cake is still hot, brush the lemon syrup all over the top of the cake, letting it soak into the cake. Use all of the syrup.

Let the cake sit until it is fully cooled.

Once the cake is fully cool, prepare the lemon icing by stirring together the powdered sugar and lemon juice until it is smooth. This can also be done in advance.

Grab the parchment paper on each side and lift the cooled cake out of the loaf pan and transfer it to a wire rack or work surface.

Drizzle the lemon icing all over the cake and use a knife or icing spatula to smooth it all over the top and sides of the cake.

Sprinkle some extra lemon zest over the top of the cake while the icing is still wet (this is optional, but it adds a nice aesthetic and some additional lemon flavor).

Let the cake sit until the icing is set.

Slice and serve your Lemon Drizzle Cake.

Enjoy!

Storage and Freezing

Keep the cake stored in a sealed container at room temperature to prevent it from drying out. It will keep for up to 4 days. This cake can also be frozen for up to 3 months, but should be done prior to adding the final lemon icing. Freeze the cake, let it thaw overnight, and then ice it.

For more lemon-flavored treats be sure to check out my Limoncello Cake, Lemon Coconut Muffins, Lemon Zucchini Bread, Lemon Meringue Pie, Lemon Ice Cream, Granita al Limone, and Lemon Curd!

For more traditional British and Irish bakes try my:

• Chelsea Buns
• Lardy Cake
• Treacle Tart
• Sticky Toffee Pudding
• Eccles Cakes
• Spotted Dick
• Rock Cakes
• Cornish Fairings
• Easter Biscuits
• Hot Cross Buns
• Bara Brith
• Welsh Cakes
• Crumpets
• Seed Cake
• Mince Pie
• Scottish Shortbread
• Barmbrack
• Parkin
• Flapjacks
• Victoria Sponge Cake
• Millionaire Shortbread
• Figgy Pudding