There’s something about a simple lemon cake that just feels like sunshine. 🍋 This Easy Lemon Drizzle Cake is soft, buttery and full of fresh lemon flavor, with a sweet-tart drizzle that soaks right into the warm cake.
Prep: 15 minutes
Bake: 45–50 minutes
Makes: 1 loaf, about 8–10 slices
Ingredients
For the cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
For the lemon drizzle
- ¼ cup granulated sugar
- 3 tablespoons fresh lemon juice
Instructions
- Prep the pan. Preheat oven to 350°F. Grease an 8½ x 4½-inch loaf pan and line with parchment paper, leaving a little overhang on the sides.
- Mix the dry ingredients. In a small bowl, whisk together the flour, baking powder and salt.
- Make the batter. In a large bowl, beat the softened butter and sugar until light and creamy. Beat in the eggs one at a time.
- Add the sour cream, lemon juice, lemon zest and vanilla. Mix until combined.
- Add the dry ingredients and gently stir just until no streaks of flour remain. Don’t overmix.
- Bake. Spread the batter evenly into the prepared loaf pan. Bake for 45–50 minutes, or until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Make the drizzle. While the cake is baking, stir together the granulated sugar and lemon juice. You want the sugar only partially dissolved so the finished cake gets that classic sugary lemon crust.
- Drizzle while warm. Let the cake cool in the pan for about 10 minutes. Poke small holes all over the top with a toothpick or thin skewer, then slowly spoon the lemon drizzle over the warm cake.
- Let the cake cool completely before lifting it from the pan and slicing.
Little tip: The cake is even better after it sits for a few hours—the lemon drizzle works its way into the loaf while that sweet-tart crust stays on top. 🍋
