Growing up in Virginia, we always knew spring had truly arrived when the heavy spice cakes of winter made way for bright, sunny citrus flavors on the Sunday dinner table. This lemon drizzle cake is a beloved staple at our family gatherings—it is essentially sunshine in a loaf pan, boasting that perfect balance of tart and sweet that makes your mouth water just thinking about it.
The real magic here lies in the “drizzle”—a tart lemon syrup poured over the hot cake, soaking deep into the crumb to create incredible moisture and a signature sugary, crunchy crust. It is a simple professional technique that transforms a standard loaf into a memorable dessert that keeps folks coming back for a second slice.
A Slice of Sunshine
Here is why this recipe earns a permanent spot in my recipe box, and why I know you will love it too:
- Intense Lemon Flavor: By rubbing the lemon zest directly into the sugar before mixing, we release the essential oils for a depth of flavor that extract just can’t match.
- The Perfect Texture: This cake delivers that Holy Grail of baking—a dense, moist crumb inside with a crisp, sugary shell on top.
- Pantry Friendly: You likely have everything you need in your kitchen right now. It is the perfect impromptu bake for unexpected guests.
Lemon Drizzle Cake
- Total Time: 1 hour 5 mins
- Yield: 10 servings
- Diet: Vegetarian
Description
A bright and zesty Southern-inspired loaf featuring a moist, tender crumb infused with fresh lemon oil. This easy-to-bake dessert is finished with a signature tart syrup that creates a delightful crunchy sugar crust.
Ingredients
- 225g unsalted butter, room temperature
- 225g granulated white sugar
- 4 large eggs, room temperature
- 225g self-rising flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 2 tablespoons milk
- Zest of 2 fresh lemons
- 85g granulated sugar (for the drizzle)
- Juice of 2 fresh lemons (for the drizzle)
Instructions
- Preheat your oven to 350°F (175°C) and line a standard loaf pan with greased parchment paper.
- In a large bowl, combine the white sugar and lemon zest, rubbing them together with your fingertips until the sugar is fragrant and moist.
- Whisk together the self-rising flour, baking powder, and salt in a separate small bowl.
- Add the softened butter, eggs, and milk to the lemon-sugar mixture and beat with an electric mixer until the batter is pale and smooth.
- Gently fold the dry flour mixture into the wet ingredients until just combined.
- Pour the batter into the prepared pan and bake for 50 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is baking, whisk the drizzle sugar and lemon juice together in a small jug.
- As soon as the cake is removed from the oven, use a skewer to poke deep holes all over the surface.
- Pour the lemon syrup evenly over the hot cake and allow it to cool completely in the pan before slicing.
Notes
To ensure your cake has the best possible texture, avoid over-mixing the batter once the flour is added, as this can lead to a tough crumb. If you find the top browning too quickly during the 50-minute bake, loosely tent the pan with foil for the final 10 minutes.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
What You’ll Need for Baking Success
Quality ingredients are the foundation of any great Southern cake. Here is what you need to gather:
- Self-Rising Flour: This simplifies the process. If you only have all-purpose, you can make your own blend (see the tips below).
- Fresh Lemons: We use both the zest and the juice. Please skip the bottled stuff; fresh lemons are essential for that bright, authentic tang.
- Butter: Use unsalted butter at room temperature. This allows it to cream properly with the sugar, creating the air pockets needed for a light lift.
- White Sugar: Used in the batter and the drizzle. It provides sweetness and contributes to that tender crumb we are after.
- Eggs: Large eggs, also at room temperature, bind the batter together and add richness.
How to Make It
Step 1: Infuse the Sugar
Start by placing your white sugar in a mixing bowl and grating the zest of two lemons directly over it. Use your fingers to rub the zest into the sugar until it looks like wet sand and smells incredibly fragrant. This step releases the lemon oils and makes a huge difference in the final flavor. Let it sit for an hour if you have the time, though it is still delicious if used immediately.
Step 2: Mix the Batter
Preheat your oven to 350°F (175°C) and line a loaf pan with greased parchment paper. In a small bowl, whisk together the flour, baking powder, and salt. Add the butter, eggs, and milk to your lemon-sugar mixture. Beat with an electric mixer until the batter is smooth, pale, and fluffy. This creaming process ensures a tender structure.
Step 3: Bake to Golden Perfection
Transfer the batter into your prepared loaf pan and smooth the top with a spatula. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. You want a beautiful golden dome on top.
Step 4: The Drizzle and Soak
While the cake bakes, whisk the drizzle sugar and lemon juice together. As soon as the cake comes out of the oven, poke holes all over it with a skewer—go all the way to the bottom! Pour the lemon mixture over the hot cake. The juice will sink in to moisten the crumb, while the sugar stays on top to form a crunchy glaze. Let it cool completely in the pan before slicing.
Jesse’s Secrets for the Perfect Crumb
- Room Temperature Matters: Cold ingredients do not emulsify well. Ensure your butter, eggs, and milk are at room temperature to prevent the batter from curdling.
- Don’t Skimp on the Zest: The zest holds the aromatic oils. Use a microplane for fluffy zest without the bitter white pith.
- The Poke Method: When poking holes for the drizzle, don’t be shy. More holes mean better distribution of the syrup, which prevents dry spots. If you love this tangy, moist style of cake, you should also try our lemon-yogurt-cake for a similar flavor profile with a slightly different texture.
- Storage: This cake actually tastes better the next day as the syrup continues to moisten the sponge. Store it in an airtight container at room temperature.
Make It Your Own
While the classic lemon is a winner, you can easily tweak this recipe for different seasons:
- Citrus Swap: Swap the lemon for lime or orange for a different citrus kick. A blood orange version is particularly beautiful in the winter.
- Herbal Infusion: For a sophisticated Southern garden twist, rub a little chopped fresh thyme or rosemary into the sugar along with the zest.
- Berry Addition: Fold in a cup of fresh blueberries or raspberries before baking. If you are new to adding mix-ins, check out our guide to fresh-fruit-baking to prevent them from sinking to the bottom.
How to Serve
This cake is versatile enough for breakfast or dessert. Here is how we serve it at Cake Peak:
- Afternoon Tea: Slice it thick and serve with a hot cup of Earl Grey or a cold glass of sweet tea.
- Dessert: Serve a slice with a dollop of whipped cream and fresh berries to cut through the sweetness.
- Brunch Spread: This loaf sits beautifully alongside other morning treats. It pairs wonderfully with our blueberry-coffee-cake for a fruit-forward brunch table.
The Final Slice
Baking is about more than just following instructions; it is about creating a moment of joy for the people you love. This lemon drizzle cake, with its bright flavor and tender crumb, is the perfect way to bring a little sunshine to your table, no matter the weather outside. If you are looking for a more colorful celebration option, you might also enjoy our lemon-rainbow-cake.
For those interested in seeing other takes on this classic, this recipe shares the beloved characteristics of the traditional versions found on sites like AllRecipes, but with our signature Southern focus on moisture.
We would love to see your golden creations! Snap a photo and tag us on social media:
