The Best Lemon Drizzle Cake: Moist & Tangy
Have you ever tasted a slice of Lemon Drizzle Cake that’s so perfect it makes your taste buds sing? That magical combination of zingy lemon flavor, moist crumb, and sweet-tart glaze that creates dessert perfection? Today, I’m sharing my ultimate recipe for this British classic that delivers incredible flavor in every bite. This moist lemon cake, lemon loaf cake, easy lemon cake recipe has been tested countless times to ensure you get perfect results with minimal effort. Whether you’re a seasoned baker or a novice in the kitchen, this foolproof recipe will have you creating bakery-worthy treats in no time.
Ingredients
For the cake:
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) caster sugar
- 4 large eggs, at room temperature
- 225g (1¾ cups) self-raising flour
- 2 tbsp milk
- Zest of 3 unwaxed lemons (about 2 tablespoons)
For the drizzle:
- Juice of 3 lemons (about 100ml/⅓ cup)
- 100g (½ cup) granulated sugar
Substitutions: No self-raising flour? Use 225g all-purpose flour plus 2½ teaspoons of baking powder instead. For a dairy-free version, substitute with plant-based butter and milk alternatives.
Timing
Preparation time: 15 minutes
Baking time: 45-50 minutes
Total time: 65 minutes (plus cooling)
This efficient recipe saves you about 20 minutes compared to traditional methods that require separate mixing of wet and dry ingredients. The quick preparation means you can have this cake in the oven while you prepare your main meal.