🍋 Lemon Drizzle Loaf Cake: Bright, Buttery, and Irresistibly Moist—The Perfect Slice of Sunshine in Every Bite!


 


For the Cake:

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup whole milk (or buttermilk for extra tenderness)
  • Zest of 2 lemons (about 2 tbsp)
  • ¼ cup fresh lemon juice (about 1–2 lemons)

For the Lemon Drizzle Syrup:

  • ¼ cup fresh lemon juice
  • ¼ cup granulated sugar

For the Glaze (Optional but Recommended):

  • 1 cup powdered sugar
  • 2–3 tbsp fresh lemon juice
  • 1 tsp lemon zest (for garnish)

🌿 Dairy-free? Use plant-based butter + almond milk.
🥛 Extra tang: Add 1 tsp lemon extract to the batter.

đź•’ Step-by-Step Instructions (Foolproof & Fragrant!)

1. Prep & Preheat

  • Preheat oven to 350°F (175°C)
  • Grease and line a 9x5-inch loaf pan with parchment (overhang for easy lift!)

2. Mix Dry Ingredients

  • Whisk together flour, baking powder, and salt. Set aside.

3. Cream Wet Ingredients

  • In a large bowl, beat butter and sugar until light and fluffy (2–3 min).
  • Add eggs, one at a time, beating well after each.
  • Mix in lemon zest and lemon juice.
  • Alternate adding dry ingredients and milk, beginning and ending with dry. Mix just until combined.

4. Bake Until Golden

  • Pour batter into prepared pan. Smooth top.
  • Bake for 45–55 minutes, until a toothpick comes out clean.
  • While hot, poke holes all over the cake with a skewer.

5. Add the Lemon Drizzle Syrup

  • In a small saucepan, heat ¼ cup lemon juice + ¼ cup sugar until sugar dissolves (1–2 min).
  • Pour evenly over warm cake. Let cool completely in pan.

6. Glaze & Serve

  • Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
  • Sprinkle with lemon zest. Slice and savor!

🍽️ Serving Suggestions

Occasion
Perfect Pairing
Afternoon Tea
With Earl Grey or chamomile
Brunch
Alongside fresh berries and yogurt
Dessert
Warmed slightly with vanilla ice cream
Gift
Wrapped in parchment with a ribbon—always welcome!

đź’ˇ Pro Tips for Perfect Results Every Time

  • Use room-temp ingredients—ensures even mixing and rise
  • Don’t skip the syrup—it keeps the cake moist for days!
  • Zest first, then juice—you’ll get more oil from the peel
  • Make ahead: Cake tastes best on day 2—flavors deepen beautifully
  • Double the batch: Freeze unglazed loaves for up to 2 months

❓ Common Questions Answered

Can I use bottled lemon juice?
Fresh is best for brightness—but bottled works in a pinch.

Why is my cake dense?
→ Overmixed batter or old baking powder
→ Fix: Mix gently; check expiration dates.

Can I make this gluten-free?
Yes! Use 1:1 GF flour blend (like King Arthur).

❤️ Final Thought: Baking as a Ray of Sunshine

In a world of complicated desserts, this Lemon Drizzle Loaf Cake is a reminder that joy lives in simplicity.

It’s the kind of cake that sparks smiles, fills kitchens with citrus perfume, and says, “You’re cared for.”

So grab those lemons, preheat your oven, and bake a little sunshine today.

🍋 Because sometimes, the best medicine is sweet, tart, and served in slices.

Loved this bright classic?
👉 Pin it for your baking board
👉 Share it with a fellow home baker or tea lover
👉 Comment below: What’s your favorite way to enjoy lemon cake?

Prep: 10 min | Bake: 50 min | Serves: 8–10