Lemon Drizzle Cake Recipe

There’s something incredibly satisfying about a good Lemon Drizzle Cake. The soft, buttery crumb, the bright citrus flavour running through every slice, and that signature crackly lemon glaze that shatters ever so slightly with each bite. This recipe creates an ultra moist loaf cake soaked with lemon syrup that makes for the perfect summer bake.

What is a Lemon Drizzle Cake?

A Lemon Drizzle Cake is a classic British loaf cake flavoured with lemon and soaked with a lemon sugar syrup. The syrup seeps into the sponge, keeping it exceptionally moist whilst adding an intense citrus flavour throughout.

It’s traditionally finished with a lemon icing or glaze that sets into a thin, crackly shell. This contrast between the soft, tender crumb and the crisp topping is one of the things that makes this an iconic bake. It’s quite the beloved British classic!

So, what does Lemon Drizzle Cake actually taste like?

The cake itself is buttery and rich with a hit of citrus running through from the lemon extract, lemon zest, and lemon juice. The lemon syrup brings brightness and acidity, cutting through the richness of the sponge and providing that unmistakable citrus punch.

The glaze contributes both sweetness and texture. As it sets, it develops a crisp, sugary crust that contrasts beautifully against the moist interior. This particular Lemon Drizzle Cake Recipe uses both butter and oil for the best balance of flavour and moisture, along with Greek yogurt and milk powder for a richer, more tender crumb.

Why use both butter and oil?

Many Lemon Drizzle Cake Recipes rely entirely on butter, whilst others use only oil. Butter not only provides flavour, but it also brings richness, aroma, and contributes to the structure of the cake.

Oil remains liquid at room temperature and this helps to provide a sensation of moisture whilst also keeping the cake soft and moist for several days after baking. Using both allows us to take advantage of the strengths of each ingredient.

Why you’ll love this Lemon Drizzle Cake Recipe

• Exceptionally moist and tender crumb
• Heaps of lemon flavour!
• Crisp crackly lemon glaze for texture contrast
• Keeps well for several days
• Perfect for afternoon tea, celebrations, or everyday baking
• It’s a simple bake done right

Let’s talk about some of the ingredients

I’ll cover the main ones below but the full recipe can be found at the end

• Cake flour – Cake flour produces a softer, more delicate crumb than plain flour. Its lower protein content limits gluten development, resulting in a lighter texture. Plain flour/all purpose flour is still fine to use here, it just doesn’t produce as light of a result
• Unsalted butter
• Neutral oil – e.g. vegetable oil, sunflower oil, or rapeseed oil
• Greek yogurt – I prefer to use a 5% Greek yogurt for a good balance of fat (flavour and moisture) and protein (structure)
• Whole milk – the higher fat content helps with moisture and producing a delicate crumb. Alternatively use any other milk of choice
• Full-fat milk powder – This ingredient is often overlooked but makes a noticeable difference. Milk powder contributes concentrated dairy flavour whilst helping create a richer, more tender crumb. It’s one of my favourite ingredients for elevating cakes
• Lemon extract – Whilst fresh lemon juice is essential for the syrup and glaze, lemon extract helps deliver consistent lemon flavour throughout the sponge itself
• Fresh lemon juice – Freshly squeezed lemon juice is essential here. It’s used both for the soaking syrup and the crackly glaze, providing a fresh citrus flavour. Bottled juices often have a bitter note which can be unpleasant

The key tips for making this Lemon Drizzle Cake

• Use room temperature ingredients which will help with emulsification
• Rub the lemon zest with the sugar to release the natural oils for maximum flavour
• Allow the cake to absorb the syrup completely before glazing
• Refrigerating the cake overnight after soaking allows the flavours to mingle and mature
• Use freshly squeezed lemon juice for the best flavour
• Allow the glaze to set and dry before slicing for maximum crackle

How to make this Lemon Drizzle Cake

Begin by zesting the lemons and adding that to the sugar in a large mixing bowl. Rub these together between your fingertips to extract the natural oils. Then, add in the butter and oil and whisk well.

Add in the eggs and whisk well to emulsify, before adding in the rest of the wet ingredients. Give everything a good whisk!

Sift in the flour, baking powder, and salt. Whisk that all in until incorporated.

Pour the lemon loaf batter into a greased and lined/floured 2lb loaf tin and pop that into the oven to bake (baking instructions in the full recipe below!). While that bakes, bring the lemon sugar syrup up to a simmer and allow that to cool completely

Pour the lemon sugar syrup over the lemon loaf while still slightly warm, then wrap with clingfilm and pop it into the fridge to chill for at least 2 hours. Finally, prep the lemon glaze, which should be the consistency of a thick runny honey.

Brush the glaze all over the lemon loaf and then allow that to set and dry completely.

Frequently asked questions

How should I store this Lemon Drizzle Loaf Cake?

Store the cake in an airtight container at room temperature for up to 4 days. Refrigerating can cause the glaze to soften.

Can I refrigerate it?

You can, but the glaze will sweat and soften in the fridge. Due to the lemon sugar syrup addition, it keeps well at room temperature for up to 4 days.

Can I freeze Lemon Drizzle Cake?

Yes. Freeze the fully cooled cake either whole or in individual slices for up to 3 months. Ensure each slice is wrapped well in a layer of baking paper followed by clingwrap. Defrost at room temperature before serving. The glaze will soften as the cake thaws and lose its crisp.

Why is my glaze not crackly?

The glaze may have been too thin. It should be the consistency of a thick runny honey in order to set in a crisp and crackly manner. Some glaze recipes also include butter, and this leads to a far softer and stickier finish. I find that just icing sugar and lemon juice is needed here.

Can I make this without lemon extract?

Yes, although the lemon flavour throughout the sponge will be less pronounced. The combination of zest, juice, and extract provides the maximum lemon punch.

If you enjoyed this recipe

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Until then, happy baking!

Lemon Drizzle Cake Recipe