A classic Lemon Drizzle Cake Recipe that’s rich, tangy, and incredibly moist. Made with Greek yogurt and real lemon zest, this crowd-pleaser is perfect for any occasion. Topped with a bright lemon-sugar glaze, it’s the ultimate balance of sweet and citrusy.
Ingredients for this Lemon Drizzle Cake Recipe:
For the Cake:
- 115g (1/2 cup or 1 stick) unsalted butter, room temperature
- 200g (1 cup) caster sugar or granulated sugar
- 1 tsp vanilla extract
- Zest of 2 large lemons, finely grated
- 2 large eggs, room temperature
- 210g (1 1/2 cups) plain flour or all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 120ml (1/2 cup) full-fat Greek-style or natural yogurt
For the Lemon Drizzle:
- 3 tbsp fresh lemon juice
- 2 tbsp caster sugar or granulated sugar
Directions
- Preheat & Prepare:
Preheat oven to 175°C (350°F). Line and grease a 9×5-inch loaf tin. - Cream Mixture:
Beat butter and sugar until pale and fluffy. Mix in vanilla and lemon zest. - Add Eggs:
Add eggs one at a time, mixing well after each. Don’t worry if it curdles—it’ll smooth out. - Combine Dry & Wet:
In a separate bowl, whisk flour, baking powder, and salt. Add half to the wet mix, then yogurt, then the rest of the dry mix. Mix just until combined. - Bake:
Pour into the tin and bake for 45–50 mins, or until a skewer comes out clean. - Drizzle:
While warm, poke holes in the cake and pour over the lemon drizzle (lemon juice + sugar). - Cool & Serve:
Let cool in tin 10–15 mins, then transfer to a wire rack. Slice and enjoy!
Prep & Bake Time
- Prep Time: 15 minutes
- Bake Time: 45–50 minutes
- Total Time: ~1 hour
Nutrition (Per Slice, approx. 10 slices)
- Calories: ~280 kcal
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Sugars: 22g
- Protein: 4g
- Sodium: 150mg
Whether you’re baking for friends, family, or just yourself, this Lemon Drizzle Cake Recipe is a guaranteed hit. Simple, satisfying, and full of flavor.
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Source: www.sweetestmenu.com
