This Lemon Drizzle Cake Recipe is a moist and zesty recipe, which is made with butter and lemon zest. It’s a classic, foolproof recipe, ready in about 2.5 hours (including cooling time).
Jump to RecipeLemon Drizzle Cake Ingredients
A simple list for a classic zesty cake and tangy glaze.
Cake:
- Nonstick cooking spray, for the pan
- 3 1/4 cups all-purpose flour
- 5 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3 sticks (1 1/2 cups) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- Zest of 3 lemons
- 6 large eggs
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
Glaze:
- 4 ounces cream cheese, at room temperature
- 2 cups confectioners’ sugar, sifted
- 2 to 3 tablespoons lemon juice
How To Make Lemon Drizzle Cake
Follow these step-by-step instructions for a perfect Bundt cake.
- Prep Oven and Pan: Preheat the oven to 350°F. Generously spray a 10-cup nonstick Bundt pan with cooking spray, making sure to get into all the crevices.
- Combine Dry Ingredients: Sift the flour, baking powder, and salt together into a medium bowl and stir to combine.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter, granulated sugar, and lemon zest on medium-high speed for about 2 minutes, until light and fluffy.
- Add Eggs and Liquids: Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl once. Reduce the speed to low and add half of the flour mixture, mixing until just combined. Mix in the milk and vanilla.
- Finish the Batter: Add the remaining flour mixture and mix on low until just combined. Turn the speed up to medium for just a few seconds until the batter is smooth. Do not overmix.
- Bake and Cool: Spread the batter evenly into the prepared Bundt pan. Bake for about 40 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.
- Invert the Cake: Carefully invert the cake onto the wire rack to cool completely.
- Make the Glaze: In a clean stand mixer bowl (or a medium bowl with a hand mixer), beat the cream cheese and sifted confectioners’ sugar on low speed until smooth. Add 2 tablespoons of lemon juice and mix until you have a smooth, pourable consistency. If it’s too thick, add the remaining tablespoon of lemon juice.
- Glaze the Cake: Once the cake is completely cool, pour the glaze evenly over the top, allowing it to drip down the sides.
Recipe Tips
- How do I keep my Bundt cake from sticking? This is the most important step for a Bundt. You must be generous with the nonstick spray, ensuring you hit every single groove and crevice of the pan, including the center tube.
- Why is my cake dense instead of light? This is usually caused by overmixing the batter after adding the flour, or from using ingredients that are too cold. Room-temperature butter, eggs, and milk are essential for a light, fluffy cake crumb.
- How do I get a smooth, lump-free glaze? The key is to use sifted confectioners’ sugar and room temperature cream cheese. If your cream cheese is cold, it will be lumpy. If your sugar isn’t sifted, it will be lumpy.
- My glaze is too thick/thin. This glaze is easy to adjust. If it’s too thick to drizzle, add more lemon juice, 1 teaspoon at a time. If it’s too thin, add more sifted confectioners’ sugar, a tablespoon at a time.
What To Serve With Lemon Drizzle Cake
This cake is a beautiful centerpiece for brunch, dessert, or an afternoon snack. It pairs perfectly with:
- A hot cup of tea (like Earl Grey) or coffee
- A side of fresh berries (raspberries, blueberries, or strawberries)
- A scoop of vanilla bean ice cream
How To Store Lemon Drizzle Cake
- Refrigerate: Because the glaze contains cream cheese, this cake must be stored in the refrigerator. Keep it in a cake dome or an airtight container. It will last for up to 5 days.
- Serve: This cake tastes best when served at room temperature. Let it sit out for 30-60 minutes before serving to allow the butter in the cake and the frosting to soften.
Lemon Drizzle Cake Nutrition Facts
(Per serving, assuming 16 slices)
- Calories: ~480 kcal
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 280mg
- Total Carbohydrate: 59g
- Dietary Fiber: 1g
- Sugars: 40g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this batter will work well in a standard 9×13-inch pan. Grease and flour it. The baking time will be similar, about 35-45 minutes.
Yes! For a classic, simple “drizzle,” just whisk 2 cups of sifted confectioners’ sugar with 3-4 tablespoons of fresh lemon juice until smooth and pourable.
This recipe is designed for all-purpose flour. You can substitute cake flour, but you will need to use more (about 3 3/4 cups, as it’s lighter). All-purpose is recommended for a moist, sturdy crumb.
Lemon Drizzle Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy16
servings20
minutes40
minutes480
kcalA perfectly moist, zesty, and tender lemon bundt cake topped with a rich, tangy cream cheese drizzle.
Ingredients
Cake: 3 1/4 cups all-purpose flour, 5 tsp baking powder, 1/4 tsp salt, 3 sticks unsalted butter (room temp), 1 1/2 cups granulated sugar, Zest of 3 lemons, 6 large eggs, 1/2 cup milk, 1 tsp vanilla
Glaze: 4 oz cream cheese (room temp), 2 cups confectioners’ sugar (sifted), 2-3 tbsp lemon juice
Directions
- Preheat oven to 350°F. Generously spray a 10-cup Bundt pan.
- Sift flour, baking powder, and salt.
- In a large bowl, beat butter, sugar, and lemon zest for 2 minutes until fluffy.
- Beat in the eggs one at a time.
- On low speed, add the dry mixture in 3 parts, alternating with the milk/vanilla in 2 parts (begin and end with dry). Mix only until combined.
- Pour batter into the Bundt pan and bake for 40 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Glaze: Beat room-temp cream cheese and sifted sugar. Add 2 tbsp lemon juice and mix until smooth. Add more juice only if needed.
- Drizzle the glaze over the completely cooled cake.
Notes
- Using room temperature butter, eggs, and milk is essential for a light, fluffy cake.
- The cake must be completely cool before you add the cream cheese glaze, or it will melt.
- Store the finished cake in the refrigerator due to the cream cheese glaze.
