Lemon Drizzle Cake

Spring is in the air and I’m thinking lovely, yellow Lemon Drizzle Cake that is baked in a loaf pan and drizzled with a sugar and lemon glaze that soaks in to the cake. Yummy and fresh for Spring and Summer.

You can make this as muffins as well. Just raise the oven temp to 400 ° F. and bake for about 15 minutes.

Lemon Drizzle Cake


3/4 cup of all-purpose flour
1/4 cup cake and pastry flour (or just use 1 full cup all-purpose if you don’t have it)
1 1/2 tsp. of baking powder
1/2 teaspoon table salt
1 cup unsalted butter , softened
1 cup white granulated sugar
4 eggs
finely grated zest of 2 lemons

For the Lemon Glaze:
juice from 1 1/2 lemons
1/3 cup powdered icing sugar


Heat oven to 350° F.
Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, and beat to combine. Add in the flour, then the lemon zest. Mix until well combined.

Line a loaf pan with parchment paper. Spoon in the batter and smooth the top.

Bake for 45-50 minutes until a tester inserted into the centre of the cake comes out clean.

While the cake is cooling in its pan, mix together the lemon juice and sugar to make the glaze. Prick the warm cake all over with a skewer or fork, then pour over the drizzle. The juice will sink in and the sugar will form a lovely, crisp topping.

Leave in the pan until completely cool, then remove and serve. Will keep in an airtight container for 3 to 4 days, or freeze for up to 1 month.

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