LEMON DRIZZLE CAKE
Moist, buttery, and zesty lemon loaf cake with a tangy-sweet drizzle on top. Perfect for tea time or dessert!
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INGREDIENTS
For the Cake:
1 cup (226g) unsalted butter, room temperature
1 cup (200g) granulated sugar
4 large eggs
1 tablespoon lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup (60ml) milk
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For the Lemon Drizzle:
½ cup (65g) powdered sugar
2–3 tablespoons fresh lemon juice
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Optional Glaze (for extra icing top):
¾ cup (90g) powdered sugar
1–2 tablespoons lemon juice
Lemon zest and fresh mint for garnish
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INSTRUCTIONS
1. Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, cream together butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, and vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the wet mixture, alternating with milk. Mix just until combined.
2. Bake:
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
3. Drizzle:
While the cake is still warm, mix the powdered sugar and lemon juice until smooth.
Drizzle over the warm cake so it soaks in for extra moisture and tang.
Let the cake cool completely.
4. Optional Icing Top:
Once cooled, whisk the glaze ingredients until thick but pourable.
Drizzle over the cake, letting it drip down the sides.
Garnish with lemon zest and mint leaves if desired.
