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moist lemon drizzle cake
Faiza Shabir

Lemon Drizzle Cake Recipe

Lemon Drizzle Cake is light, buttery, and bursting with bright citrus flavor. A soft lemon sponge soaks up a sweet-tangy lemon syrup that creates the signature glossy drizzle on top. This classic cake is perfect for afternoon tea, celebrations, or whenever you want a refreshing homemade dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons lemon zest
  • 3 tablespoons fresh lemon juice
  • ½ cup powdered sugar for drizzle
  • 2 tablespoons lemon juice for drizzle

Method
 

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. Beat butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in lemon zest and lemon juice.
  5. In a separate bowl, whisk flour, baking powder, and salt.
  6. Gradually fold dry ingredients into the batter.
  7. Pour batter into prepared loaf pan.
  8. Bake for 35–40 minutes until a toothpick inserted comes out clean.
  9. Mix powdered sugar and lemon juice to make the drizzle.
  10. Pour drizzle over warm cake and allow it to soak in.

Notes

  • Use fresh lemon juice for the best flavor.
  • Do not overmix the batter to keep the cake tender.
  • Add extra lemon zest for a stronger citrus flavor.
  • Store in an airtight container for up to 3 days.

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