Lemon Drizzle Cake Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper, leaving an overhang for easy removal.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. Set aside.

Cream butter and sugar

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and 1 cup granulated sugar on medium speed until pale and fluffy, about 3–4 minutes. Scrape down the bowl as needed.

Add eggs and flavor

Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in the vanilla extract, lemon zest, and 2 tablespoons fresh lemon juice.

Combine wet and dry

With the mixer on low, add about one-third of the dry ingredients, then half of the milk, alternating and ending with the dry ingredients. Mix just until combined; avoid overmixing. Scrape the bowl and fold gently if needed to ensure no streaks of flour remain.

Transfer to pan and bake

Spoon the batter into the prepared loaf pan and smooth the top with an offset spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Cool slightly

Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Do not remove from the pan yet—this gives time for the crumb to set before the drizzle is added.

Make the syrup

While the cake bakes (or during the 10-minute resting period), combine 1/2 cup granulated sugar and 4 tablespoons fresh lemon juice in a small saucepan. Warm over low heat, stirring, until the sugar dissolves completely and the mixture is glossy and slightly thickened, about 2–3 minutes. Do not boil. Alternatively, microwave in a small bowl in 20-second bursts, stirring, until the sugar dissolves.

Drizzle over cake

With the cake still in the pan and warm, use a skewer or fork to poke holes across the top (especially near the center). Pour or spoon the warm lemon syrup evenly over the cake, allowing it to soak in. Use all the syrup; it will seep into the cake and make the top glossy. Let the cake cool completely in the pan (about 1–2 hours) so the syrup sets.

Remove from pan

When completely cool, lift the cake out using the parchment overhang and place it on a serving plate or cutting board.

Optional garnish

If desired, dust the cooled cake lightly with powdered sugar and top with thin lemon slices or candied lemon peel for presentation. Slice with a serrated knife and serve.

Storage

Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The syrup keeps the cake moist; bring to room temperature before serving if chilled.