Welcome to a zesty journey through 20 Delicious Lemon Drizzle Cakes Recipes that promise to brighten your baking repertoire! Perfect for home cooks looking to add a splash of sunshine to their dessert table, these recipes range from classic to creative, ensuring there’s a lemony delight for every taste. Get ready to drizzle, bake, and indulge in the ultimate comfort treat that’s as joyful to make as it is to eat. Let’s dive in!
Classic Lemon Drizzle Cake
Unleash the zesty joy of baking with this Classic Lemon Drizzle Cake—simple, tangy, and utterly irresistible.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- Zest of 2 lemons
- For the drizzle:
- Juice of 2 lemons
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch loaf pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother mixing.
- Beat in the eggs one at a time, mixing well after each addition.
- Fold in the flour, baking powder, and lemon zest until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, mix the lemon juice and sugar for the drizzle in a small bowl until the sugar dissolves.
- Once baked, immediately poke holes all over the warm cake with a skewer and pour the drizzle evenly over the top. Tip: The holes help the drizzle seep into the cake, enhancing moisture and flavor.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Delight in every bite of this moist, lemony cake—perfect with a cup of tea or as a bright dessert topped with whipped cream and fresh berries.
Lemon Drizzle Loaf with Poppy Seeds
Slice into this zesty Lemon Drizzle Loaf with Poppy Seeds for a tangy, moist treat that’s bursting with flavor. Perfect for brunch or a sweet afternoon pick-me-up, it’s a guaranteed crowd-pleaser.
Ingredients
- For the loaf:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup poppy seeds
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the drizzle:
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice and zest.
- In another bowl, whisk together the flour, poppy seeds, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to a dense loaf.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- Whisk together the powdered sugar and lemon juice for the drizzle until smooth. Tip: Adjust the consistency with more sugar or juice as needed.
- Drizzle over the warm loaf and let it set before slicing.
Moist and tangy, this loaf pairs perfectly with a cup of tea or as a dessert with a scoop of vanilla ice cream. For an extra crunch, toast a slice and spread with lemon curd.
Gluten-Free Lemon Drizzle Cake
Whip up this zesty Gluten-Free Lemon Drizzle Cake for a tangy treat that’s irresistibly moist and bursting with citrus flavor. Perfect for any occasion, it’s a guaranteed crowd-pleaser.
Ingredients
- For the cake:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- For the drizzle:
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the lemon juice and zest.
- In a separate bowl, whisk together the gluten-free flour, almond flour, baking powder, xanthan gum, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 30 minutes to prevent overbaking.
- While the cake cools, whisk together the powdered sugar and lemon juice for the drizzle until smooth.
- Once the cake is completely cool, drizzle the glaze over the top. Tip: For a thicker glaze, let it sit for a minute before drizzling.
Kick back and enjoy this cake’s perfect balance of sweet and tart, with a melt-in-your-mouth texture. Serve it with a dollop of whipped cream or fresh berries for an extra special touch.
Vegan Lemon Drizzle Cake
Outshine any dessert table with this zesty Vegan Lemon Drizzle Cake—moist, tangy, and unbelievably easy to whip up.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 2 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- Zest of 2 lemons
- For the drizzle:
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the water, vegetable oil, apple cider vinegar, vanilla extract, and lemon zest to the dry ingredients. Mix until just combined—don’t overmix!
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the drizzle by whisking together the powdered sugar and lemon juice until smooth.
- Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack.
- While the cake is still warm, poke small holes all over the top with a skewer and pour the drizzle over, allowing it to seep in.
- Let the cake cool completely before slicing to ensure the drizzle sets properly.
Velvety soft with a crisp lemon glaze, this cake is a dream. Serve with a dollop of coconut whipped cream for an extra indulgent twist.
Lemon Drizzle Bundt Cake
Absolutely nobody can resist the zesty charm of a Lemon Drizzle Bundt Cake—moist, tangy, and topped with a crackly lemon glaze that’s pure sunshine.
Ingredients
- For the cake:
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp water
Instructions
- Preheat your oven to 350°F. Generously grease a 10-inch Bundt pan with butter and dust with flour to prevent sticking.
- In a medium bowl, whisk together 3 cups flour, 1 tbsp baking powder, and 1/2 tsp salt. Set aside.
- In a large bowl, beat 1 cup butter and 2 cups sugar on medium speed until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
- Add 4 eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla.
- Alternately add the flour mixture and 1 cup milk to the butter mixture, beginning and ending with flour. Stir just until combined.
- Fold in the zest of 2 lemons and 1/4 cup lemon juice. Pour the batter into the prepared pan.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tbsp water until smooth. Drizzle over the cooled cake. Tip: For a thicker glaze, add more powdered sugar.
Zingy and ultra-moist, this cake’s tender crumb pairs perfectly with the sharp lemon glaze. Serve it with a dollop of whipped cream or fresh berries for an extra pop of color and flavor.
Lemon Drizzle Cupcakes
Zesty and vibrant, these Lemon Drizzle Cupcakes are your next baking obsession. **Whip up** a batch to brighten any day with their tangy sweetness.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup whole milk
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- For the drizzle:
- 1/2 cup powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- **Preheat** your oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, **whisk together** flour, baking powder, and salt. Set aside.
- In another bowl, **cream** butter and sugar until light and fluffy, about 3 minutes.
- **Beat in** eggs one at a time, then stir in vanilla, milk, lemon zest, and juice.
- **Gradually add** the dry ingredients to the wet, mixing until just combined. Tip: Overmixing leads to dense cupcakes.
- **Divide** the batter evenly among the liners, filling each 2/3 full.
- **Bake** for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even baking.
- **Cool** cupcakes in the pan for 5 minutes, then transfer to a wire rack.
- **Whisk together** powdered sugar, lemon juice, and zest for the drizzle. Tip: Adjust consistency with more sugar or juice as needed.
- **Drizzle** over cooled cupcakes and let set for 10 minutes.
Moist and fluffy, these cupcakes pack a punch of lemon flavor. **Serve** them with a side of fresh berries for an extra zing.
Lemon and Blueberry Drizzle Cake
Kickstart your morning with a zesty twist! This Lemon and Blueberry Drizzle Cake is a vibrant, moist delight that’s bursting with fresh flavors. Perfect for brunch or a sweet afternoon pick-me-up.
Ingredients
- For the cake: 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 1/2 cup whole milk, 1 tbsp lemon zest, 1/4 cup fresh lemon juice, 1 cup fresh blueberries
- For the drizzle: 1/2 cup powdered sugar, 2 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch loaf pan with parchment paper.
- In a medium bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/2 tsp salt. Set aside.
- In a large bowl, cream 1/2 cup softened butter and 1 cup sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother blending.
- Beat in 2 eggs, one at a time, then stir in 1 tbsp lemon zest and 1/4 cup lemon juice.
- Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with flour. Fold in 1 cup blueberries gently. Tip: Toss blueberries in a little flour to prevent sinking.
- Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Tip: Cover with foil if the top browns too quickly.
- While the cake cools, whisk together 1/2 cup powdered sugar and 2 tbsp lemon juice for the drizzle. Drizzle over the cooled cake.
Zingy lemon meets sweet blueberries in every bite, creating a fluffy, moist cake with a crisp glaze. Serve with a dollop of whipped cream or a side of vanilla ice cream for an extra treat.
Lemon Drizzle Cake with Cream Cheese Frosting
Just when you thought lemon cake couldn’t get any better, this Lemon Drizzle Cake with Cream Cheese Frosting comes along to prove you wrong. Moist, tangy, and topped with the creamiest frosting—it’s a game-changer.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- For the drizzle:
- 1/4 cup granulated sugar
- 2 tbsp fresh lemon juice
- For the frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
- Add the eggs one at a time, beating well after each addition.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
- Fold in the lemon zest and juice. Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- While the cake bakes, make the drizzle by heating the sugar and lemon juice in a small saucepan over low heat until the sugar dissolves.
- Once the cake is out of the oven, immediately poke holes all over the top with a skewer and pour the drizzle over it. Let cool completely in the pan.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until fluffy. Tip: For a smoother frosting, sift the powdered sugar before adding.
- Spread the frosting over the cooled cake. Serve slices with a sprinkle of extra lemon zest for a fresh kick.
Rich in flavor with a perfect balance of sweet and tart, this cake’s crumb is incredibly tender, thanks to the drizzle soaking in. Try serving it with a side of fresh berries for a vibrant, Instagram-worthy dessert.
Lemon Drizzle Cake with Almond Flour
Unleash the zesty charm of this Lemon Drizzle Cake with Almond Flour—perfect for those sunny afternoons or when you’re craving a tangy twist. Light, moist, and packed with flavor, it’s a game-changer for gluten-free dessert lovers.
Ingredients
- For the cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup honey
- 1/4 cup melted coconut oil
- Zest of 2 lemons
- Juice of 1 lemon
- For the drizzle:
- 1/4 cup honey
- Juice of 1 lemon
Instructions
- Preheat your oven to 350°F and grease a 8-inch loaf pan.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, beat the eggs, then mix in honey, melted coconut oil, lemon zest, and lemon juice.
- Combine the wet and dry ingredients until smooth. Tip: Don’t overmix to keep the cake light.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- While the cake bakes, mix honey and lemon juice for the drizzle. Tip: Warm the mixture slightly for easier pouring.
- Once baked, let the cake cool for 10 minutes, then poke holes on top with a skewer.
- Drizzle the lemon-honey mixture over the warm cake. Tip: Do this slowly to let the cake absorb all the goodness.
- Allow the cake to cool completely before slicing.
Just imagine the perfect balance of sweet and tart in every bite, with a moist crumb that’s irresistibly tender. Serve it with a dollop of whipped cream or fresh berries for an extra special treat.
Lemon Drizzle Cake with Coconut
Perfect for those sunny afternoons, this Lemon Drizzle Cake with Coconut packs a zesty punch and a tropical twist. Grab your apron—it’s time to bake!
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp baking powder
- 1/2 tsp salt
- For the drizzle:
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and juice.
- In another bowl, whisk together the flour, baking powder, salt, and shredded coconut.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, mix the powdered sugar and lemon juice for the drizzle until smooth.
- Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack.
- Drizzle the lemon glaze over the warm cake and sprinkle with shredded coconut.
Get ready to slice into a moist, fluffy cake with a crisp coconut topping. Serve it with a dollop of whipped cream or a side of fresh berries for an extra special touch.
Lemon Drizzle Cake with Thyme
Kickstart your baking adventure with this zesty Lemon Drizzle Cake with Thyme. It’s a tangy, herby delight that’s perfect for spring brunches or as a sweet pick-me-up any time of day.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp fresh thyme leaves
- Zest of 2 lemons
- 1/4 cup lemon juice
- For the drizzle:
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, mixing well after each addition.
- Sift in the flour, baking powder, and salt. Fold gently to combine.
- Stir in the thyme leaves and lemon zest, then mix in the lemon juice until just incorporated. Tip: Don’t overmix to keep the cake tender.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean. Tip: Check at 45 minutes to avoid overbaking.
- While the cake bakes, make the drizzle by heating the sugar and lemon juice in a small saucepan until the sugar dissolves.
- Once the cake is out of the oven, poke holes all over the top with a skewer and pour the drizzle over while still warm.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Get ready to savor every bite of this moist, flavorful cake. The thyme adds an unexpected twist, making it a standout at any gathering. Serve with a dollop of whipped cream or a sprinkle of powdered sugar for extra decadence.
Lemon Drizzle Cake with Lavender
Hit the refresh button on your dessert game with this zesty Lemon Drizzle Cake, elevated with a whisper of lavender for that Insta-worthy twist.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- Zest of 2 lemons
- 1 tbsp fresh lemon juice
- 1 tsp dried lavender
- For the drizzle:
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp dried lavender
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan and line it with parchment paper.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Set aside.
- In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Tip: Ensure the butter is at room temperature for a smoother mix.
- Beat in 2 large eggs, one at a time, then stir in 1/2 cup whole milk, zest of 2 lemons, 1 tbsp lemon juice, and 1 tsp dried lavender.
- Gradually add the dry ingredients to the wet, mixing until just combined. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Tip: Check at 45 minutes to prevent overbaking.
- While the cake bakes, make the drizzle by mixing 1/2 cup powdered sugar, 2 tbsp lemon juice, and 1/2 tsp dried lavender.
- Once the cake is out of the oven, poke holes all over the top with a skewer and immediately pour the drizzle over. Tip: Do this while the cake is still warm for maximum absorption.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Unleash a slice of this cake to reveal a moist crumb, bursting with bright lemon and floral lavender notes. Serve it with a dollop of whipped cream or a side of fresh berries for an extra pop of color and flavor.
Lemon Drizzle Cake with Pistachios
Whip up this zesty Lemon Drizzle Cake with Pistachios for a tangy, nutty twist on a classic. Perfect for brunch or as a sweet pick-me-up, it’s a crowd-pleaser that’s as easy to make as it is delicious.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- For the drizzle:
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/4 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for easier mixing.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the drizzle by whisking together the powdered sugar and lemon juice until smooth.
- Once the cake is done, let it cool in the pan for 10 minutes. Then, transfer it to a wire rack.
- Poke holes all over the top of the cake with a skewer. Slowly pour the drizzle over the cake, allowing it to seep into the holes. Sprinkle with chopped pistachios. Tip: For extra flavor, toast the pistachios before chopping.
Bursting with bright lemon flavor and a crunchy pistachio topping, this cake is moist, fluffy, and irresistibly tangy. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Lemon Drizzle Cake with Raspberry Swirl
Perfect for those sunny afternoons when only something zesty will do, this cake combines tangy lemon with sweet raspberry in a match made in heaven.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- Zest of 2 lemons
- 1/4 cup lemon juice
- For the raspberry swirl:
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- For the drizzle:
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the lemon zest and juice.
- Fold in the flour and baking powder until just combined. Tip: Overmixing can lead to a dense cake.
- In a small bowl, mash the raspberries with sugar to create a swirl mixture.
- Pour half the cake batter into the prepared pan, then dollop with half the raspberry mixture. Repeat layers and use a knife to swirl.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean. Tip: Cover with foil if the top browns too quickly.
- Whisk together powdered sugar and lemon juice for the drizzle and pour over the cooled cake.
Velvety with a crisp edge, this cake’s moist crumb and vibrant flavors shine brightest when served slightly warm with a dollop of clotted cream.
Lemon Drizzle Cake with White Chocolate
Forget everything you know about lemon cakes—this one’s a game-changer. Moist, zesty, and topped with a white chocolate drizzle that’s pure magic.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp baking powder
- 1/2 tsp salt
- For the drizzle:
- 1/2 cup white chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and juice.
- In another bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- For the drizzle, melt the white chocolate chips and coconut oil together in the microwave in 30-second bursts, stirring until smooth.
- Drizzle the white chocolate over the cooled cake and let it set before slicing.
Here’s the deal: this cake is a citrusy dream with a creamy, sweet finish. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.
Lemon Drizzle Cake with Honey Glaze
Lemon drizzle cake with honey glaze is the zesty, sweet escape your taste buds crave. Perfect for brunch or a sunny afternoon treat, this cake packs a punch of flavor with minimal fuss.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp baking powder
- 1/2 tsp salt
- For the glaze:
- 1/4 cup honey
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and juice.
- Combine the flour, baking powder, and salt; gradually add to the creamed mixture, alternating with milk.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, mix the honey and lemon juice for the glaze in a small saucepan over low heat until warm and combined.
- Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack.
- Poke small holes all over the top of the cake with a skewer and drizzle the warm glaze over it, allowing it to soak in.
Crave-worthy with its moist crumb and tangy-sweet glaze, this cake shines when served with a dollop of whipped cream or fresh berries for an extra layer of delight.
Lemon Drizzle Cake with Elderflower
This Lemon Drizzle Cake with Elderflower is a zesty, floral showstopper that’s as easy to make as it is to devour. Transform your baking game with this moist, tangy delight that’s perfect for any occasion.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- Zest of 2 lemons
- 2 tbsp elderflower cordial
- For the drizzle:
- Juice of 2 lemons
- 1/2 cup granulated sugar
- 2 tbsp elderflower cordial
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Sift in the flour and baking powder, then fold gently to combine.
- Stir in the lemon zest and elderflower cordial until just mixed.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- While the cake bakes, mix the lemon juice, sugar, and elderflower cordial for the drizzle in a small saucepan over low heat until the sugar dissolves.
- Once the cake is out of the oven, poke holes all over the top with a skewer and immediately pour over the drizzle.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Your cake will boast a perfect balance of tart lemon and sweet elderflower, with a irresistibly sticky top. Serve it with a dollop of clotted cream or a sprinkle of powdered sugar for an extra touch of elegance.
Lemon Drizzle Cake with Matcha
Get ready to dazzle your taste buds with this zesty Lemon Drizzle Cake infused with earthy matcha—perfect for those who love a tangy twist with a hint of green tea goodness.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tbsp matcha powder
- Zest of 1 lemon
- 1 tsp baking powder
- 1/2 tsp salt
- For the drizzle:
- 1/4 cup granulated sugar
- Juice of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest.
- In a separate bowl, whisk together the flour, matcha powder, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, mix the lemon juice and sugar for the drizzle in a small bowl until the sugar dissolves.
- Once the cake is out of the oven, immediately poke holes all over the top with a skewer and pour the drizzle over it.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Velvety with a crisp sugary crust, this cake balances bright lemon with the subtle bitterness of matcha. Serve it with a dollop of whipped cream or a sprinkle of extra matcha for an Instagram-worthy dessert.
Lemon Drizzle Cake with Cardamom
Slice into summer with this zesty Lemon Drizzle Cake, where cardamom adds a whisper of spice. Perfect for picnics or a sunny afternoon treat, it’s a bake that promises big flavors with minimal fuss.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cardamom
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- Zest of 2 lemons
- For the drizzle:
- Juice of 2 lemons
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/2 tsp cardamom.
- In another bowl, beat 1/2 cup butter and 1 cup sugar until light and fluffy. Tip: Scrape the bowl’s sides to ensure even mixing.
- Add 2 eggs, one at a time, beating well after each addition.
- Alternately add the flour mixture and 1/2 cup milk to the butter mixture, starting and ending with flour. Stir in the zest of 2 lemons.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
- While the cake bakes, mix the juice of 2 lemons with 1/2 cup sugar for the drizzle.
- Once baked, immediately poke holes all over the cake with a skewer and pour the drizzle over. Tip: Do this while the cake is still warm for maximum absorption.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This cake boasts a moist crumb with a tangy-sweet glaze that’s irresistible. Try serving it with a dollop of whipped cream and fresh berries for an extra special touch.
Lemon Drizzle Cake with Rosemary
Lemon drizzle cake with rosemary? **Yes, please.** This zesty, herb-infused delight is your next baking project. Let’s dive in.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tbsp fresh rosemary, finely chopped
- Zest of 2 lemons
- 1 tsp baking powder
- 1/2 tsp salt
- For the drizzle:
- Juice of 2 lemons
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan and line it with parchment paper.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Tip: Use room temperature butter for easier mixing.
- Beat in the eggs one at a time, then stir in the lemon zest and rosemary.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the milk. Tip: Start and end with the dry ingredients to avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t open the oven door too early to prevent the cake from sinking.
- While the cake bakes, mix the lemon juice and powdered sugar to make the drizzle.
- Once the cake is out of the oven, immediately poke holes all over the top with a skewer and pour the drizzle evenly over it.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
With its moist crumb and bright, herbal notes, this cake is a showstopper. Serve it with a dollop of whipped cream or a sprinkle of extra rosemary for Instagram-worthy flair.
Conclusion
We hope this roundup of 20 Delicious Lemon Drizzle Cakes has inspired you to bake something sweet and tangy! Each recipe offers a unique twist on the classic, ensuring there’s something for everyone. Don’t forget to try your favorites, share your baking adventures in the comments, and pin this article on Pinterest for your next baking day. Happy baking!
