A moist and zesty sponge infused with fresh lemon juice and topped with a crisp, tangy lemon glaze. This simple yet elegant treat is perfect for Mother’s Day, afternoon tea, or any occasion that calls for a refreshing and flavorful dessert.
Why You’ll Love This Recipe
- Bright and refreshing flavor – The perfect balance of sweet and tangy lemon.
- Soft and moist texture – Thanks to the combination of butter, eggs, and milk.
- Easy to make – Simple ingredients and a straightforward method make this an effortless bake.
- Crisp lemon drizzle topping – Adds an extra burst of citrus flavor and a slightly crunchy texture.
- Perfect for any occasion – Great for brunch, tea time, or as a light dessert.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) granulated sugar
- 4 large eggs
- 2 cups (225g) self-rising flour
- Zest of 2 lemons
- 2 tbsp lemon juice
- ¼ cup (60ml) milk
For the Lemon Drizzle:
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) fresh lemon juice
Directions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- Make the Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Incorporate the Dry Ingredients: Fold in the self-rising flour, lemon zest, lemon juice, and milk until a smooth batter forms.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Prepare the Drizzle: While the cake bakes, mix the granulated sugar and lemon juice in a small bowl until the sugar dissolves.
- Glaze the Cake: While the cake is still warm, poke holes all over with a fork and evenly pour the lemon drizzle over the top, allowing it to soak in.
- Cool, slice, and serve!
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 12 servings
- Calories per serving: 320 kcal
Variations
- Lemon Poppy Seed Cake: Add 1 tbsp of poppy seeds to the batter for a delightful crunch.
- Glazed Lemon Loaf: Bake in a loaf pan for a classic tea-time treat.
- Orange Drizzle Cake: Swap lemons for oranges for a citrusy twist.
- Lemon Coconut Cake: Mix shredded coconut into the batter for added texture.
- Extra Lemony Cake: Use an additional tablespoon of lemon zest for even more lemon flavor.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to 5 days for a longer shelf life.
- Freezing: Freeze the cake (without the drizzle) for up to 2 months. Thaw and add the drizzle before serving.
- Reheating: Serve at room temperature or warm slightly in the microwave for 10 seconds.
FAQs
Can I use all-purpose flour instead of self-rising flour?
Yes, substitute with all-purpose flour and add 2 tsp of baking powder.
How do I keep my cake moist?
Do not overbake, and make sure to pour the drizzle while the cake is still warm to help lock in moisture.
Can I make this cake dairy-free?
Yes, replace butter with dairy-free margarine and milk with almond or oat milk.
What’s the best way to zest a lemon?
Use a fine grater or microplane, avoiding the bitter white pith underneath the yellow skin.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend with added baking powder.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.
What’s the best way to serve Lemon Drizzle Cake?
Enjoy it as is, or serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Can I double the recipe for a larger cake?
Yes, double the ingredients and bake in a 9×13-inch pan, adjusting baking time accordingly.
How do I prevent my cake from sinking in the middle?
Ensure the oven is fully preheated and avoid opening the oven door too early.
Can I add a frosting instead of a drizzle?
Yes, a lemon buttercream or cream cheese frosting would complement this cake beautifully.
Conclusion
Lemon Drizzle Cake is a light, refreshing, and irresistibly moist dessert that’s perfect for Mother’s Day or any special occasion. With its zesty lemon flavor and crisp sugar glaze, this cake offers the perfect balance of sweetness and tanginess. Whether served with tea, coffee, or enjoyed on its own, this classic treat is sure to impress. Try it today and brighten up your dessert table!
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Lemon Drizzle Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and zesty sponge infused with fresh lemon juice and topped with a crisp, tangy lemon glaze. A simple yet elegant treat, perfect for Mother’s Day!
Ingredients
For the Cake:
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) granulated sugar
- 4 large eggs
- 2 cups (225g) self-rising flour
- Zest of 2 lemons
- 2 tbsp lemon juice
- 1/4 cup (60ml) milk
For the Lemon Drizzle:
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- Make the Batter:
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Fold in flour, lemon zest, lemon juice, and milk until smooth.
- Bake:
- Pour batter into the pan and bake for 30-35 minutes until golden and a toothpick inserted in the center comes out clean.
- Prepare the Drizzle:
- Mix sugar and lemon juice until dissolved.
- Glaze the Cake:
- While the cake is still warm, poke holes all over with a fork and pour the drizzle evenly on top. Let it soak in.
- Cool, slice, and serve!
Notes
- For extra citrus flavor, add ½ tsp lemon extract to the batter.
- Use powdered sugar instead of granulated for a smoother glaze.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: British
