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Simple, quick and delicious, this is the best way to describe this lemon drizzle cake. Lemon cake in general is already amazing. In this recipe, the lemon syrup soaks into the cake, giving it an extra juicy taste. Finish it all off with lemon glaze and zest on top. It simply can’t get any more lemony.
Tools & Equipment
- Loaf pan 22,9×12,7cm / 9×5-inch
- Lemon squeezer
- Parchment paper
- Pastry brush
- Silicone spatula
- Small saucepan
- Stand mixer fitted with paddle attachment
- Skewer
- Whisk
- Wire Rack
- Zester
Recipe Tips
The Glaze: depending on whether you prefer the glaze to be more solid or liquid, the ratio between the amount of powdered sugar and Schmand (sour cream) may change.
The Lemon Syrup: I prefer not to let the syrup get too thick, because then it can soak more easily into the cake. Therefore I do not boil it for to long.
How to make a Lemon Drizzle Cake
Preheat the oven to 180°C / 356°F and line a loaf pan with parchment paper. Leave an overhang on both sides.
Mix butter, sugar and lemon zest on medium speed for 3 minutes until smooth and creamy. Halfway through, scrape down the sides and bottom of the bowl with a silicone spatula.
Add the eggs and beat on medium speed for about 1 minute. When the last egg is incorporated, scrape down the sides of the bowl. Beat for 1 minute on high speed.
Mix flour, baking powder and salt and add to the batter, together with the milk, on low speed just until combined.
Transfer the batter into the prepared pan and bake for about 50 minutes. Do not overbake, therefore keep an eye on the cake after 45 minutes.
Make the lemon syrup. Therefore bring lemon juice and sugar to a boil in a small saucepan over medium heat until it starts to thicken.
Remove the cake from the oven and poke it several times. Spread some of the lemon syrup over it with a brush and let it soak into the cake. Then pour the rest over it and let the cake cool completely in the pan.
In the meantime prepare the glaze. Mix sour cream with powdered sugar and stir until smooth.
Lift the cake out of the pan, spread the glaze over the cake and sprinkle the lemon zest over it.
Storage: keep it in the fridge because of the glaze. Well wrapped or under a cake dome the cake can be stored up to 4 days.
My Summary for Lemon Drizzle Cake
Difficulty: Simple.
Taste: Super lemony, because of fresh lemons in the batter and glaze. In addition the zest of a fresh lemon is used in and on top of the cake.
Texture: Very juicy, fresh and fluffy.
PROS: Simple and so incredibly delicious. I love this cake and could make it over and over again.
CONS: None.
Lemon Drizzle Cake
Serves: 10 Prep Time: Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
( 1 voted )
Pin
Ingredients
For the Dough
- 125g butter, at room temperature
- 175g granulated sugar
- Zest of one lemon
- 3 large eggs, at room temperature
- 250g all-purpose flour (405)
- 3g baking powder
- Pinch of salt
- 125ml whole milk
For the Lemon Syrup
- 75ml fresh lemon juice
- 45g granulated sugar
For the Glaze:
- 37g Schmand
- 135g powdered sugar, sifted
Zest for decorating
Instructions
- Preheat the oven to 180°C / 356°F. Line a loaf pan with parchment paper and leave an overhang on both sides.
- Mix butter, sugar and lemon zest in the bowl of a stand mixer, fitted with a paddle attachment, on medium speed for 3 minutes until smooth and creamy. Halfway through, scrape down the sides and bottom of the bowl with a silicone spatula.
- Add the eggs, one at a time, and beat on medium speed for about 1 minute after each addition. When the last egg is incorporated, scrape down the sides of the bowl. Beat for 1 minute on high speed. At the end, scrape down the sides and bottom of the bowl.
- Mix flour, baking powder and salt. Add to the batter, together with the milk, on low speed just until the batter comes together.
- Transfer the batter into the prepared pan, spread it evenly and bake for about 50-55 minutes on the center rack. The cake is done when a toothpick inserted in the center comes out clean. Do not overbake, therefore keep watching the cake after 45 minutes.
- When the cake is almost done, prepare the lemon syrup.Bring the lemon juice and sugar to a boil in a small saucepan over medium heat until it starts to thicken like a syrup.
- Remove the cake from the oven and immediately poke it with a skewer several times. Spread some of the lemon syrup over it with a brush and let it soak, then pour the rest over it. Let the cake cool completely in the pan.
- In the meantime prepare the glaze. Sift the powdered sugar. Mix the Schmand / sour cream with powdered sugar and stir until smooth.
- Lift the cake out of the pan and place it on a wire rack lined with parchment paper. Spread the glaze over the cake and sprinkle the lemon zest over it.
Did You Make This Recipe?
Tag @nobizlikedoughbiz on Instagram and hashtag #nobizlikedoughbiz
Recipe adapted from zuckerzimtundliebe.
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