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Moist lemon drizzle cake squares stacked on a white plate with a sugar crust, next to a cup of coffee and a bowl of lemons.
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4.58 / 7 votes

Lemon Drizzle Cake

Lemon drizzle cake is a perennial favorite for snacking, dessert, or even breakfast, if you're so inclined. Tangy lemon and a crackly sweet icing make it perfect anytime.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: British
Servings: 16 squares
Calories: 200

Equipment

  • 8-inch square cake pan
  • Parchment paper

Ingredients

For the cake

  • ¾ cup (12 tablespoons) unsalted butter, softened, plus more for the pan
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest, from 2 lemons
  • 3 large eggs
  • 2 tablespoons sour cream, or whole milk
  • 1 ⅓ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon table salt

For the lemony topping

  • 4 tablespoons granulated sugar
  • freshly squeezed juice of 1 lemon, (3 tablespoons [45 ml])
  • sanding sugar, (optional), for decorating
US - Metric

Instructions

Make the lemon cake

  • Crank the oven to 350°F (175°C). Butter an 8-inch square cake pan and line it with parchment paper.
  • Combine the 1 cup granulated sugar and 2 tablespoons lemon zest in a large bowl. Rub them together with your fingertips until the sugar is fragrant and pale yellow from the lemon oil.
  • Drop in the ¾ cup (12 tablespoons) unsalted butter and beat with a hand mixer on medium speed until lightened, about 3 to 4 minutes.
  • Beat in the 3 large eggs, one at a time, until combined, about 45 seconds each. Scrape down the sides of the bowl after each addition. Beat in the 2 tablespoons sour cream.
  • Whisk together the 1 ⅓ cups cake flour, 2 teaspoons baking powder, and ½ teaspoon table salt in a separate bowl. Fold the dry ingredients into the butter-sugar mixture just until no streaks of flour remain. The batter will be thick.
  • Spoon the batter into the prepared pan and smooth the top evenly with an offset spatula or the back of a spoon.
  • Bake the lemon cake until golden, well-risen, and a skewer inserted in the center comes out clean, about 25 minutes.
  • Transfer the pan to a wire rack and immediately prick the top of the warm cake all over with a skewer. Let the cake cool for 5 minutes.

Add the lemon-crunch topping

  • Stir the 4 tablespoons granulated sugar into the freshly squeezed juice of 1 lemon until mostly dissolved, then pour the syrup evenly over the warm cake.
  • Sprinkle 1 to 2 tablespoons of sanding sugar or granulated sugar evenly over the surface of the cake for a sparkly, slightly crunchy finish. Let the cake cool completely in the pan. Cut into small squares to serve.

    ☞ TESTER TIP: Store the cake in an airtight container at room temperature or in the refrigerator for up to 3 days.

Notes

  1. Boost lemon flavor with microplaned zest—A Microplane gives finer zest that releases more oils. Rub it into the sugar with your fingers to intensify the citrus kick.
  2. Avoid soggy edges—After the 5-minute rest, run a knife around the cake before pouring the syrup. This lets it soak in from the top instead of pooling at the sides.
  3. Swap your sugar for extra crunch—Try demerara sugar instead of sanding sugar for a deeper sweetness and bolder texture. Or top with a few curls of candied lemon peel for flair.
  4. Dress it up for company—Serve with whipped cream, fresh berries, or a drizzle of raspberry coulis. A mint sprig? Chef’s kiss.

Nutrition

Serving: 1square | Calories: 200kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 89mg | Fiber: 0.3g | Sugar: 17g