This Easy Lemon Drizzle Cake Recipe is Like Sunshine on a Plate
If you’re a fan of citrusy desserts, you’re in for a treat with this delightful lemon drizzle cake with recipe. Bursting with vibrant lemon flavor, this cake is the perfect balance of sweet and tangy, making it an irresistible addition to any dessert table. The moist, fluffy cake is complemented by a zesty and crunchy lemon glaze that adds an extra layer of deliciousness. Whether you’re baking for a special occasion or simply craving a refreshing summer dessert, this lemon cake is sure to impress your taste buds and your guests.
Ingredients for Homemade Lemon Cake with Lemon Glaze
Cake
- 1 cup softened butter
- 1 cup caster sugar (finely granulated sugar)
- 2 1/4 cups self-rising flour
- 2 level tsp baking powder
- 4 large eggs
- 4 tbsp milk
- Finely grated rind of 2 lemons
Lemon Glaze
- 3/4 cup granulated sugar
- Juice of 2 lemons
Directions
Preheat oven to 350F.
Grease a 2 lb loaf pan or line with parchment paper.
Add flour, baking powder, and caster sugar to a bowl and mix well.
Add eggs, softened butter, and milk to dry ingredients. Mix well.
Fold grated lemon rind into batter.
Pour batter into greased or lined baking dish.
Bake for approximately 30 minutes or until a toothpick inserted in the middle comes out clean.
Lemon Drizzle
Mix granulated sugar and lemon juice until combined with no lumps.
Once the lemon cake is finished baking, remove from oven. Poke holes throughout the cake with a toothpick or skewer.
Pour lemon drizzle all over the cake while it’s still warm.
Allow cake to cool – serve at room temperature or when it’s still slightly warm (if desired!)
FAQ
1. Can I use bottled lemon juice instead of fresh lemons?
Yes, you can use bottled lemon juice, but fresh lemons are recommended for the best flavor and zest.
2. How do I store the lemon cake to keep it fresh?
Store the lemon cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.
3. Can I make the lemon cake ahead of time?
Absolutely! You can bake the cake a day in advance and add the lemon glaze just before serving to keep it fresh and moist.
4. Is it possible to freeze the lemon cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months. Thaw in the refrigerator before glazing and serving.
Now that you know how to make lemon cake, you might also want to check out:
- Cake Mix Strawberry Brownies
- Peanut Butter Cup Cheesecake Bars
- Treat Yourself With One Of These 37 Irresistible Summer Desserts
Easy Glazed Lemon Cake
This lemon cake recipe features a moist, tender crumb infused with the bright, zesty flavor of fresh lemons. Topped with a tangy and crunchy lemon glaze, it offers a perfect balance of sweetness and citrusy zing, making it an irresistible treat for any occasion.
Ingredients
- 1 cup softened butter
- 1 cup caster sugar (finely granulated sugar)
- 2 1/4 cups self-rising flour
- 2 level tsp baking powder
- 4 large eggs
- 4 tbsp milk
- Finely grated rind of 2 lemons
- 3/4 cup granulated sugar
- Juice of 2 lemons
Instructions
Preheat oven to 350F.
Grease a 2 lb loaf pan or line with parchment paper.
Add flour, baking powder, and caster sugar to a bowl and mix well.
Add eggs, softened butter, and milk to dry ingredients. Mix well.
Fold grated lemon rind into batter.
Pour batter into greased or lined baking dish.
Bake for approximately 30 minutes or until a toothpick inserted in the middle comes out clean.
While cake is baking, create lemon drizzle.
Mix granulated sugar and lemon juice until combined with no lumps. Set aside.
Once the lemon cake is finished baking, remove from oven. Poke holes throughout the cake with a toothpick or skewer.
Pour lemon drizzle all over cake while it's still warm.
Allow cake to cool - serve at room temperature or when it's still slightly warm (if desired!)
