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Lemon Drizzle Cake



Lemon Drizzle Cake




For the Cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice

For the Lemon Glaze:


  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice


  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square baking pan.
  2. Prepare the Cake Batter:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a large bowl, cream the butter and granulated sugar together until light and fluffy.
    • Beat in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice, mixing well.
    • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
  3. Bake the Cake:
    • Pour the batter into the prepared baking pan and spread it evenly.
    • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  4. Prepare the Lemon Glaze:
    • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. You can adjust the consistency by adding more lemon juice if it’s too thick or more powdered sugar if it’s too thin.
  5. Glaze the Cake:
    • Once the cake has cooled, pour the lemon glaze over the top, spreading it evenly with a spatula.
    • Allow the glaze to set before slicing and serving.

Enjoy your homemade lemon drizzle cake!

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