The Best Easy Homemade Lemon Drizzle Cake

A classic pound cake recipe with lemon zest and a sweet and tangy lemon drizzle. Soft and fluffy cake to serve with afternoon tea or as a snack.

5 from 22 votes

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Prep Time: 15

Cook Time: 40

Servings: Slices

Preheat the oven to 170ºC fan (180ºC conventional) and line a 2lb loaf tin with baking paper.
In a large bowl use an electric whisk to beat the butter until light and fluffy. Add in the caster sugar and whisk again until pale in colour.
Add in the eggs one at a time, whisking after each one. Stir in the milk and sift in the flour and add the lemon zest. See notes* Scoop the batter into the lined tin and bake in the preheated oven for about 35 minutes, until the cake is golden and springs back when lightly touched and a toothpick comes out with a few moist crumbs.
Remove the cake from the oven and make the lemon syrup. Whisk the lemon juice and the sugar in a small bowl and pour over the warm cake to soak in. Leave in the tin to finish cooling completely.
Once the cake is cooled completely remove from the tin and place on a cooling rack. Make the lemon glaze by whisking the icing sugar and the lemon juice. Use a spoon to drizzle the glaze over the cake and sprinkle with some lemon zest.

Once the butter and sugar are light and fluffy, add in the eggs and mix with the electric whisk again. At this point, the mix will more than likely look split. Don't worry. This is perfectly normal and adding in the flour, will bring it all back together.
You can use sour cream instead of milk to give the cake a fresh flavour and more moisture.
Start to check the cooking time of the cake after 35 minutes. But in some ovens, the cake may take up to 45 minutes. A toothpick should come out mostly clean with a few moist crumbs sticking to it.

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