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Lemon Drizzle Cake Recipe

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4 from 14 reviews

This classic Lemon Drizzle Cake is a moist, fluffy bundt cake infused with fresh lemon zest and topped with a tangy lemon sugar glaze. Perfect for teatime or dessert, it combines the brightness of lemon with a soft crumb and a crunchy, sweet finish.

Ingredients

Cake

  • 1 1/8 cups sugar
  • Rind of 2 small or 1 large lemon, peeled with a vegetable peeler, yellow part only
  • 1 cup unsalted butter at room temperature
  • 4 large eggs, at room temperature
  • 4 Tbsp milk
  • 2 tsp baking powder
  • 2 1/4 cups self-rising flour (see notes for homemade version)

Crunchy Glaze

  • 1 cup sugar
  • Juice of 2 lemons

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a standard 9 or 10 cup bundt pan to prevent sticking.
  2. Make lemon sugar: Combine the sugar and lemon peels in a food processor and process until the zest is fully incorporated, resulting in a moist, fragrant pale yellow sugar. If you lack a food processor, finely grate the zest of two lemons and mix into sugar by hand.
  3. Cream butter and sugar: In a stand mixer bowl or using electric beaters, cream together the lemon sugar and room temperature unsalted butter for 4 to 5 minutes until pale and fluffy, scraping down the sides as needed.
  4. Add eggs: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
  5. Incorporate wet and dry ingredients: Blend in the milk, then the baking powder. Finally, fold in the self-rising flour gently, mixing just until everything is evenly combined without overmixing.
  6. Bake the cake: Spoon the batter evenly into the prepared bundt pan. Bake for about 35 minutes, or until the cake has risen, is golden, and a toothpick inserted near the center comes out clean. The top should spring back when lightly touched.
  7. Cool and remove cake: Let the cake cool in the pan for about 12 minutes. Run a thin offset knife around the edges and the center tube to loosen the cake, then carefully invert onto a cooling rack.
  8. Prepare and apply glaze: Mix the sugar with enough lemon juice to create a loose, runny-honey consistency paste. While the cake is still warm, brush the glaze liberally over the entire surface, applying multiple coats if needed to achieve a thick, even layer.
  9. Set glaze and serve: Allow the glaze to dry completely before slicing and serving the cake.

Notes

  • How to make self-rising flour: Mix 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Multiply this formula as needed for larger quantities.
  • This recipe is slightly adapted from Mary Berry’s Lemon Drizzle Cake.

Find it online: https://marthatasty.com/lemon-drizzle-cake-recipe/