1. Can I make Lemon Drizzle Cake ahead of time?

Yes! You can make this cake a day or two ahead of time. Just store it in an airtight container or under a cake dome to keep it fresh. The lemon syrup and glaze will continue to soak into the cake, enhancing the flavor even more.

2. Can I freeze Lemon Drizzle Cake?

Yes, you can freeze Lemon Drizzle Cake! Wrap it tightly in plastic wrap or foil and store it in a freezer-safe bag. When you’re ready to serve, let it thaw at room temperature for a few hours, then add the glaze and lemon zest just before serving.

3. What can I use instead of Schmand in the glaze?

If you can’t find Schmand (sour cream), you can easily substitute it with Greek yogurt or regular sour cream. For a non-dairy alternative, coconut yogurt or a vegan sour cream can work as well.

Lemon Drizzle Cake Recipe

Description

Lemon Drizzle Cake is a moist, flavorful cake that combines the refreshing tang of lemon with a soft, fluffy texture. This easy recipe features a lemon syrup that soaks into the cake, making it incredibly juicy, and is topped off with a smooth lemon glaze for an extra burst of citrus flavor.

Ingredients

Scale

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
75ml fresh lemon juice (for the syrup)
45g granulated sugar (for the syrup)
37g Schmand (or sour cream, for the glaze)
135g powdered sugar, sifted (for the glaze)
Zest of one lemon (for decoration)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 180°C (356°F) and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
In a stand mixer, beat the butter, sugar, and lemon zest on medium speed for about 3 minutes until smooth and creamy.
Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the bowl and beat for 1 minute on high speed until smooth.
Mix together the flour, baking powder, and salt, then add to the batter along with the milk. Mix on low speed until combined.
Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a skewer inserted into the center comes out clean.
While the cake bakes, make the lemon syrup by combining lemon juice and sugar in a saucepan. Bring to a simmer and cook until slightly thickened.
Once the cake is out of the oven, poke several holes in the top with a skewer. Brush the lemon syrup over the cake, allowing it to soak in. Pour the remaining syrup over the cake and let it cool completely in the pan.
For the glaze, mix the powdered sugar and Schmand (or sour cream) until smooth. Spread the glaze over the cooled cake and sprinkle with lemon zest.

Notes

Do not overbake the cake; keep an eye on it after 45 minutes to ensure it remains moist.
If you prefer a thicker glaze, add more powdered sugar; for a thinner glaze, reduce the sugar slightly.
Store leftover cake in the fridge for up to 4 days, as the glaze requires refrigeration.
For a dairy-free version, substitute plant-based butter and yogurt alternatives for the Schmand and milk.

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

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 20g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg