What’s the best way to store lemon drizzle cake?

To keep your lemon drizzle cake moist and fresh, store it in the fridge in an airtight container or under a cake dome. Because the glaze contains sour cream, refrigeration is ideal. It stays fresh for up to 4 days. Allow slices to come to room temperature before serving for best texture and flavor.

Can I freeze lemon drizzle cake?

Yes! This lemon drizzle cake freezes beautifully. Wrap individual slices or the whole loaf tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours. For best results, freeze it without the glaze and add it fresh after thawing.

Why is my lemon drizzle cake dry or dense?

overbaking. To prevent this: Mix the batter just until ingredients are combined. Begin checking doneness around 45 minutes. Use a skewer or toothpick to test; it should come out clean or with just a few crumbs. Also, ensure your ingredients are at room temperature for better mixing and aeration.

Lemon Drizzle Cake – Easy Recipe

Name: Lemon Drizzle Cake
Prep time: 1 h 15 min
Cook time: 50 min
Total time: 2 h 5 min
Cuisine: British
Ingredients: 125g butter, at room temperature; 175g granulated sugar; Zest of 1 lemon; 3 large eggs, at room temperature; 250g all-purpose flour; 3g baking powder; 1 pinch of salt; 125ml whole milk; 75ml fresh lemon juice; 45g granulated sugar (for syrup); 37g Schmand or sour cream (for glaze); 135g powdered sugar, sifted (for glaze); Extra lemon zest (for decoration)

Description

This Lemon Drizzle Cake is a moist, buttery loaf infused with zesty lemon flavor, soaked in lemon syrup, and topped with a creamy glaze and fresh lemon zest. Perfect for tea time, brunch, or as a refreshing dessert, this cake is simple yet irresistibly flavorful.

Ingredients

Scale

125g butter, at room temperature
175g granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
250g all-purpose flour
3g baking powder
1 pinch of salt
125ml whole milk
75ml fresh lemon juice
45g granulated sugar (for syrup)
37g Schmand or sour cream (for glaze)
135g powdered sugar, sifted (for glaze)
Extra lemon zest (for decoration)

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Instructions

Preheat oven to 180°C (356°F). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on both sides.
In a stand mixer, cream together the butter, sugar, and lemon zest on medium speed for 3 minutes until smooth and creamy. Scrape down the sides midway.
Add eggs one at a time, beating for about 1 minute after each addition. Scrape the bowl and beat for another minute on high once all eggs are added.
In a separate bowl, mix flour, baking powder, and salt. Add to the wet mixture along with the milk. Mix on low speed until just combined.
Pour the batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the syrup by boiling lemon juice and sugar until slightly thickened. Avoid overboiling to keep the syrup absorbable.
Remove the cake from the oven, poke holes throughout the top with a skewer, and brush with half the syrup. Let it soak in, then pour the remaining syrup over. Cool completely in the pan.
Prepare the glaze by mixing Schmand or sour cream with sifted powdered sugar until smooth.
Once cooled, lift the cake out of the pan, glaze the top, and sprinkle with extra lemon zest before serving.

Notes

Use room temperature ingredients for a smooth batter and even baking.
Don’t overbake — begin checking at 45 minutes to keep the cake moist.
Fresh lemon juice and zest provide the best flavor — avoid bottled juice.
The glaze can be adjusted in thickness by altering the powdered sugar ratio.
Store in the fridge due to the glaze; let slices sit at room temperature before serving.

Prep Time: 1 hour 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 22g
Sodium: 110mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0.5g
Protein: 3g
Cholesterol: 55mg