Perfect Lemon Drizzle Cake

Prepare to be enchanted by the bright, zesty flavors of this incredible Lemon Drizzle Cake. This isn’t just any lemon cake; it’s a culinary masterpiece crafted in a 9×9 inch pan, featuring a tender crumb generously infused with a vibrant lemon drizzle and crowned with a luscious, tangy lemon cream cheese frosting. Every bite promises an explosion of citrus goodness, making it a truly unforgettable dessert.

This delightful Lemon Drizzle Cake recipe is remarkably straightforward, yielding an exceptionally moist and tender cake that will impress even the most discerning palates. The secret lies in the harmonious blend of a light, fluffy cake base, a soaking lemon syrup that adds unparalleled moisture and tang, and a rich, smooth cream cheese frosting that balances the citrus with its creamy sweetness. Whether you’re planning a special occasion or simply craving a delicious homemade treat, this cake offers maximum flavor with minimal fuss, proving that you don’t need to spend all day in the kitchen to create something truly spectacular.

If you’re looking for more delightful spring and summer recipes to brighten your table, be sure to explore our Peach Cheesecake, the delightfully sweet Strawberry Cheesecake Cookies, and the nostalgic Fluffernutter Cookies.

Why This Lemon Drizzle Cake Recipe Stands Out

Our Lemon Drizzle Cake isn’t just another recipe; it’s a carefully perfected method designed to deliver exceptional results every time. Here’s why this particular recipe deserves a permanent spot in your baking repertoire:

• Effortless Baking Experience: This easy lemon drizzle cake recipe is incredibly simple to follow, making it perfect for bakers of all skill levels. Even if you’re a first-time baker, you’ll find the steps intuitive and the process enjoyable, leading to a beautifully baked cake without any stress.
• Intensely Fresh Lemon Flavor: Get ready for a lemon lover’s dream! This homemade lemon drizzle cake is bursting with bright, zesty lemon flavor from the cake batter itself, enhanced further by a generous lemon drizzle that soaks into the cake’s interior, creating pockets of concentrated citrus goodness. We use both fresh lemon zest and juice to ensure that vibrant, authentic lemon taste shines through.
• Luxurious Cream Cheese Frosting: What elevates this lemon cake to another level is its heavenly lemon cream cheese frosting. Unlike a simple glaze, this rich and tangy frosting adds a creamy, smooth texture and a delightful counterpoint to the cake’s citrusy notes, making each slice utterly irresistible.

Essential Ingredient Notes for the Best Lemon Drizzle Cake

The quality and preparation of your ingredients are paramount to achieving a truly exceptional lemon drizzle cake. Here are some key notes to ensure your cake turns out perfectly moist, flavorful, and beautifully textured. For a comprehensive list of quantities, please refer to the recipe card below.

• Unsalted Butter: Always opt for unsalted butter to control the overall salt content of your bake. Crucially, allow your butter to come to room temperature for at least two hours before you start baking. This ensures it creams properly with the sugar, creating a light and airy cake batter.
• Sour Cream: Similar to butter, sour cream should be at room temperature. Its acidity helps tenderize the cake and adds a lovely moistness without making it heavy, while the room temperature ensures it emulsifies smoothly with other wet ingredients.
• Eggs: Large eggs are specified for this recipe. Like the other dairy products, eggs should be at room temperature for at least two hours prior to mixing. Room temperature eggs combine more easily and uniformly into the batter, leading to a more consistent and lighter texture.
• Buttermilk: Room temperature buttermilk is essential. Its tanginess reacts with the baking soda, aiding in the cake’s rise and contributing to its tender crumb. Cold buttermilk can cause the batter to curdle and affect the final texture.
• Powdered Sugar (for Frosting): Sifting powdered sugar is a crucial step for your cream cheese frosting. This removes any lumps, ensuring your frosting is wonderfully smooth and free of gritty bits, providing a professional finish and a delightful mouthfeel.
• Cream Cheese (for Frosting): Use full-fat block cream cheese, not the spreadable kind, as it yields a firmer, richer frosting. Just like the butter, ensure your cream cheese is at room temperature. This prevents a lumpy, split frosting and allows for a perfectly smooth, whip-like consistency.
• Fresh Lemon Juice and Zest: The heart of our lemon drizzle cake’s flavor comes from fresh lemons. After zesting your lemons, you can then juice them. You’ll typically need about 3 medium-sized lemons to yield all the fresh juice required for both the cake and the drizzle. Fresh zest provides an intense aromatic lemon oil that elevates the flavor profile significantly.

Smart Ingredient Substitutions for Your Lemon Drizzle Cake

Life happens, and sometimes you need to adapt a recipe. Here are some helpful substitutions you can make for this lemon drizzle cake without compromising too much on flavor or texture:

• Dairy-Free Alternative: For those with dairy sensitivities or preferences, this recipe can be adapted. Simply substitute all dairy ingredients (butter, sour cream, buttermilk, cream cheese) with your favorite high-quality dairy-free alternatives. Look for plant-based butters, sour creams, and cream cheeses specifically designed for baking to ensure the best results.
• Gluten-Free Version: While this recipe has not been personally tested with gluten-free flour, many readers have success by substituting a 1:1 gluten-free all-purpose flour blend (one that contains xanthan gum). If you try this, please share your results! Baking gluten-free can sometimes require minor adjustments to liquid content, so observe your batter’s consistency.
• Homemade Buttermilk: No buttermilk on hand? No problem! You can easily create a substitute by combining 1 cup of regular milk (dairy or non-dairy) with 1 tablespoon of white vinegar or fresh lemon juice. Stir it gently and let it sit for about 10 minutes. The milk will slightly curdle and thicken, creating a perfect buttermilk substitute.

Step-by-Step Guide to Your Perfect Lemon Drizzle Cake

Let’s walk through the process of creating this sensational lemon drizzle cake, from baking the tender cake to preparing the zesty drizzle and frosting.

Crafting the Moist Lemon Cake

STEP 1: Prepare Your Baking Environment. Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking. Next, take a 9×9 inch square cake pan and liberally spray it with baking spray. For easy removal, line the bottom of the pan with parchment paper, allowing it to extend up two opposing sides like “handles.” Spray the parchment paper again to prevent sticking.

STEP 2: Combine Dry Ingredients. In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps to aerate the flour and ensures these leavening agents are evenly distributed, preventing dense spots in your cake. Set this mixture aside.

STEP 3: Cream Butter, Oil, and Sugar. In a large mixing bowl, using an electric mixer, beat together the room temperature unsalted butter, oil, and granulated sugar on high speed for approximately 2 minutes. This creaming process incorporates air, which is crucial for a light and tender cake. Periodically scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are thoroughly combined.

STEP 4: Incorporate Wet Ingredients. To the creamed mixture, add the fresh lemon zest, lemon juice, and room temperature sour cream. Mix these on medium speed until just combined. Next, add the large room temperature eggs, one at a time, mixing until fully incorporated after each addition. Don’t be alarmed if the batter appears slightly curdled or split; this is a normal reaction due to the acidity of the lemon juice and sour cream interacting with the fats.

STEP 5: Alternate Dry and Wet Additions. Gradually add half of the sifted flour mixture to the wet ingredients, mixing on low speed until almost combined. Then, pour in half of the room temperature buttermilk and mix on low speed until just incorporated. Repeat this process with the remaining flour mixture and buttermilk, mixing on low speed only until the last streaks of flour disappear. Overmixing at this stage can lead to a tough cake.

STEP 6: Transfer to Pan. Gently pour the perfectly mixed cake batter into your prepared 9×9 inch pan. Give the pan a gentle tap on the counter a few times to release any large air bubbles.

STEP 7: Bake to Perfection. Place the cake pan into the preheated oven and bake for 24-27 minutes. Baking times can vary slightly depending on your oven, so keep an eye on it. The cake is perfectly baked when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

While your cake bakes, you can start preparing the heavenly lemon drizzle.

Preparing the Zesty Lemon Drizzle and Dreamy Cream Cheese Frosting

These two components are what truly set our lemon drizzle cake apart, adding layers of flavor and delightful texture.

Preparing the Zesty Lemon Drizzle

STEP 1: Gently Heat the Drizzle Ingredients. In a small saucepan, combine the granulated sugar and fresh lemon juice. Place the saucepan over medium-low heat, stirring continuously until all the sugar has completely dissolved. You don’t want to boil it, just heat it enough to create a clear syrup. This ensures the drizzle will be smooth and not grainy.

STEP 2: Infuse the Cake with Drizzle. As soon as the cake comes out of the oven, while it’s still warm, generously poke holes all over its surface using a fork or a wooden skewer. These holes will act as channels for the drizzle. Carefully pour the warm lemon drizzle evenly over the entire cake, ensuring it seeps into all the poked holes. Let the cake remain in the pan and soak up the delicious drizzle for 15-20 minutes. This allows the syrup to fully penetrate and moisten the cake. After soaking, gently transfer the cake to a wire cooling rack to cool completely before even thinking about frosting it. A warm cake will melt your frosting!

Whipping Up the Dreamy Cream Cheese Frosting

STEP 3: Prepare Powdered Sugar. In a medium bowl, sift the powdered sugar. This step is non-negotiable for a silky-smooth frosting. Set the sifted sugar aside.

STEP 4: Beat Cream Cheese and Butter. In a large mixing bowl, using an electric mixer, beat the room temperature unsalted butter and cream cheese together on high speed for 2 minutes. It is absolutely critical that both the butter and cream cheese are at proper room temperature. If either is too cold, your frosting will likely split, resulting in a lumpy and unattractive texture. Beat until light and fluffy.

STEP 5: Create the Creamy Frosting. Add half of the sifted powdered sugar to the butter and cream cheese mixture and mix on low speed until just combined. Once incorporated, add the remaining powdered sugar and continue mixing on low speed until smooth. Finally, add the fresh lemon zest and a small pinch of salt (this enhances all the flavors!). Increase the mixer speed to high and beat for another 1-2 minutes until the frosting is wonderfully creamy, light, and airy.

STEP 6: Frost Your Masterpiece. Once the cake is completely cooled, use an offset spatula to generously spread the lemon cream cheese frosting evenly over the top of the cake. You can create decorative swirls or keep it smooth – whatever your heart desires!

Expert Baking Tips for Flawless Results

Achieving a perfect lemon drizzle cake is simple with these expert tips:

• Precision in Flour Measurement: Always measure your flour correctly. Instead of scooping directly with your measuring cup, which compacts the flour, spoon the flour into your measuring cup and then level it off with the back of a knife. Compacted flour adds too much dry ingredient to your batter, which can lead to a dry, dense cake rather than the desired moist and tender texture.
• Effortless Cake Removal: To ensure your cake slides out of the pan without sticking or tearing, follow a two-step preparation process. First, thoroughly spray the entire inside of your 9×9 inch baking pan with a high-quality nonstick baking spray. Second, cut a piece of parchment paper to line the bottom of the pan, extending up two opposing sides to create “handles.” Spray the parchment paper again. Be meticulous; any missed spots can cause the cake to stick and potentially tear when you try to remove it.
• Parchment Paper Handles are Key: The parchment paper extending up the sides of the pan is not just for convenience; it’s a vital tool. These “handles” provide a secure grip, allowing you to gently lift the cooled cake entirely out of the pan and onto a cooling rack or serving platter with ease, minimizing the risk of damage.
• Adjusting for High Altitudes: If you’re baking at a high altitude, you might need to make a small adjustment to prevent your cake from collapsing or drying out. Add an extra 2 tablespoons of all-purpose flour to the cake batter. This slight increase in dry ingredients helps to stabilize the cake structure in lower atmospheric pressure.

Frequently Asked Questions About Lemon Drizzle Cake

Here are answers to some common questions you might have while baking this delicious lemon drizzle cake:

Creative Recipe Variations to Try

While this lemon drizzle cake is perfect as is, feel free to experiment with these delicious variations:

• Skip the Drizzle: If you prefer a less intensely sweet or less moist cake, you can certainly skip the lemon drizzle altogether. The cake itself is a wonderfully flavorful lemon cake on its own, especially with the zesty cream cheese frosting. It will still be moist and delicious, just with a slightly different texture profile.
• Alternative Icing Options: For a lighter, more translucent finish, consider using a simple lemon glaze instead of the rich cream cheese frosting. Our lemon donuts recipe features a fantastic, easy lemon glaze that would be a perfect alternative. Simply whisk powdered sugar with a bit of fresh lemon juice until you reach your desired consistency, then drizzle over the cooled cake.
• Add Berries: Fold in 1 cup of fresh blueberries or raspberries into the cake batter during the final step for a delightful lemon-berry combination.

Essential Tools for Baking Success

Having the right tools can make your baking experience smoother and more enjoyable. Here are a few recommended items that will help you achieve a perfect lemon drizzle cake:

• 9×9 Inch Metal Square Pan: For consistent baking and even browning, we highly recommend using metal square pans. Glass pans tend to heat unevenly and can sometimes lead to different baking results.
• Parchment Paper Sheets: To simplify cleanup and ensure your cake releases easily, premade sheets of parchment paper are a game-changer compared to rolls. They lie flat and are perfectly sized for most baking needs.
• Nonstick Baking Spray with Flour: A good quality nonstick spray that contains flour is invaluable. It provides a reliable nonstick barrier, preventing your cake from adhering to the pan and ensuring a smooth release every time.
• Offset Spatula: An offset spatula is an indispensable tool for bakers. Its angled blade makes spreading frosting, glazes, or fillings over your cake incredibly easy, allowing for smooth, professional-looking results.

Storing and Freezing Your Lemon Drizzle Cake

To keep your lemon drizzle cake fresh and delicious, proper storage is key:

• Storing at Room Temperature: Because of the cream cheese frosting, this cake is best stored in the refrigerator. However, if serving within a few hours, it can sit at room temperature.
• Refrigeration: Store the entire lemon drizzle cake in an airtight container, such as a cake carrier, in the refrigerator. When properly stored, it will remain fresh and moist for up to 5 days. For the best flavor and texture, allow slices to come to room temperature for about 15-20 minutes before serving.
• Freezing for Longer Storage: This cake freezes exceptionally well, allowing you to enjoy it for weeks to come. For best results, cut the cake into individual slices. Wrap each slice tightly in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. The cake slices can be frozen for up to 30 days. Thaw individual slices in the refrigerator overnight or at room temperature for a few hours before serving.

More Delicious Cake Recipes To Try

If you loved this lemon drizzle cake, you might enjoy these other fantastic cake creations:

• Lemon Raspberry Rolls
• Lemon Crinkle Cookies
• Lemon Blueberry Cheesecake
• Lemon Donuts
• Lemon Blackberry Cookies

We truly hope you enjoy baking and sharing this delightful Lemon Drizzle Cake! If you loved this recipe, please consider leaving a STAR REVIEW below. We’d also love to see your creations – make sure to tag us on Instagram @stephaniesweettreats. For more baking inspiration and sweet ideas, be sure to follow us on Pinterest. Happy baking!

Lemon Drizzle Cake

By Stephanie Rutherford

This lemon drizzle cake is a 9×9 lemon cake. It features poked holes filled with a lemon drizzle and is topped with a lemon cream cheese frosting, ensuring rich lemon flavor throughout.

Rating: 5 out of 5 stars (from 3 reviews)

Print Recipe

Prep Time: 45 mins

Cook Time: 24 mins

Total Time: 1 hr 9 mins

Servings: 16 slices

Ingredients

Lemon Cake

• 2 1/2 cups All-purpose flour
• 1 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1/2 cup Unsalted butter, room temperature
• 2 TBSP Oil, canola or vegetable
• 1 cup White granulated sugar
• 2 Large lemons zested (or 4 small lemons)
• 2 TBSP Lemon juice
• 1/4 cup Sour cream, room temperature
• 3 Large eggs, room temperature
• 3/4 cup Buttermilk, room temperature

Lemon Drizzle

• 1/2 cup White granulated sugar
• 1/4 cup Lemon juice

Lemon Cream Cheese Frosting

• 3/4 cup Unsalted butter, room temperature
• 4 oz Cream cheese, room temperature
• 2 cups Powdered sugar, sifted
• 1 Large lemon zested (or 2 small lemons)
• Pinch of salt

Instructions

Lemon Cake

1. Preheat the oven to 350℉ (175°C). Spray a 9×9-inch cake pan with baking spray. Line the bottom and 2 sides of the pan with parchment paper and spray again.
2. In a medium bowl, sift the flour, baking powder, baking soda, and salt together. Set aside.
3. Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes. Scrape the bowl using a rubber spatula.
4. Add in lemon zest, lemon juice, and sour cream. Mix on medium until combined. Add in the eggs and mix on medium until combined. It may look slightly split due to the acid from the lemon.
5. Add in half of the flour and half of the buttermilk and mix on low speed until almost combined. Then, add in the rest of the flour and buttermilk and mix on low speed until combined.
6. Pour cake batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Lemon Drizzle

1. Start this while the cake is baking. In a small saucepan over medium-low heat, add in the sugar and lemon juice. Heat until the sugar dissolves.
2. Once the cake is done baking, take a fork and poke many holes in the cake. Then, pour the drizzle over the cake. Let the cake sit in the pan for 15-20 minutes to absorb the drizzle before transferring it to a cooling rack. Cool the cake completely before decorating.

Lemon Cream Cheese Frosting

1. In a medium bowl, sift the powdered sugar. Set it aside.
2. Using a mixer, beat the room temperature butter and cream cheese together on high speed for 2 minutes. Ensure they are completely at room temperature to prevent the frosting from splitting.
3. Add in half of the sifted powdered sugar and mix on low speed until combined. Add the rest of the powdered sugar and mix on low. Finally, add the lemon zest and a pinch of salt. Mix on high speed until creamy and fluffy.
4. Spread the frosting evenly over the cooled cake.

Notes

• Flour Measurement: Make sure flour is spooned and leveled, or use a kitchen scale. Compacted flour can dry out the cake.
• High Altitude Baking: Add an extra 2 TBSP of flour to the cake batter.
• Room Temperature Ingredients: Pull out all dairy ingredients (butter, sour cream, eggs, buttermilk, cream cheese) 2 hours before baking for best results.

Nutrition Information (per serving)

• Calories: 314 kcal
• Carbohydrates: 55g
• Protein: 3g
• Fat: 20g
• Saturated Fat: 11g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 6g
• Trans Fat: 1g
• Cholesterol: 49mg
• Sodium: 184mg
• Potassium: 58mg
• Fiber: 1g
• Sugar: 17g
• Vitamin A: 580 IU
• Vitamin C: 1mg
• Calcium: 53mg
• Iron: 1mg