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Lemon Drizzle Cake
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Easy Homemade Lemon Drizzle Cake with Fresh Lemon Flavor

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes

Ingredients

  • Unsalted butter – Softened. Not melted. Don’t microwave it into soup.
  • Granulated sugar – Sweetness + structure = teamwork.
  • Eggs – Room temp if possible they behave better.
  • All-purpose flour – The reliable friend of baking.
  • Baking powder – Makes the cake rise and feel fancy.
  • Milk – Just enough to keep things tender.
  • Fresh lemons – Zest and juice. Bottled juice is… meh.
  • Powdered sugar – For the iconic drizzle moment.

Instructions

  • Preheat and Prep
  • Preheat your oven to 350°F (180°C). Grease and line a loaf pan. Yes, line it. No, you won’t regret it later.
  • Cream Butter and Sugar
  • Beat the butter and sugar together until pale and fluffy. This takes about 2–3 minutes and is worth it. Fluffy butter = soft cake.
  • Add the Eggs
  • Add eggs one at a time, mixing well after each. If it looks slightly curdled, relax—it’ll smooth out once the flour goes in.
  • Bring in the Lemon
  • Mix in the lemon zest and a splash of lemon juice. Smell that? That’s happiness.
  • Dry Ingredients, Gently
  • Sift in flour and baking powder. Fold gently, alternating with milk. Don’t overmix—we’re making cake, not bread.
  • Bake
  • Pour the batter into your pan and smooth the top. Bake for 45–50 minutes, until a toothpick comes out mostly clean.
  • Drizzle Time
  • While the cake is warm, mix lemon juice and powdered sugar. Poke holes in the cake and pour the drizzle over. Be generous. This is not the time for restraint.
  • Cool (A Little)
  • Let it cool in the pan for 10 minutes, then transfer to a rack. Or cut into it early—I won’t tell.