Classic Lemon Drizzle Cake Recipe with Zesty Lemon Glaze

This lemon drizzle cake is a single 9×9 lemon cake with holes poked into the top to absorb a bright lemon drizzle, then finished with a silky lemon cream cheese frosting. Bursting with lemon flavor from the zest, juice and a sweet syrup, it’s moist, tender and easy to prepare—ideal for celebrations or a simple weeknight treat.

This recipe yields a soft, moist cake with a concentrated lemon flavor thanks to fresh zest, lemon juice and a syrup poured over the warm cake. A light cream cheese frosting with lemon zest gives a rich, tangy finish. The method is straightforward and forgiving, so it works well for home bakers of any experience level.

Other spring dessert ideas to try: Peach Cheesecake, Strawberry Cheesecake Cookies, Fluffernutter Cookies.

Why This Lemon Drizzle Cake Works

• Simple to make — the ingredients and steps are straightforward, great for first-time bakers.
• Bright lemon flavor — fresh lemon zest and juice in the batter plus a syrup soak create concentrated citrus notes throughout the cake.
• Cream cheese frosting — the lemon cream cheese frosting balances sweetness with tang and creates a smooth finish.

Ingredient Notes for Best Results

A few simple ingredient tips will help your cake turn out perfectly. See the full ingredient list in the recipe card below.

• Unsalted butter — bring to room temperature about 1–2 hours before baking so it creams smoothly.
• Sour cream — also room temperature for better incorporation and moist texture.
• Eggs — use large eggs at room temperature for even mixing and better rise.
• Buttermilk — room temperature; if you don’t have buttermilk, you can make a quick substitute (milk + 1 tablespoon vinegar or lemon juice, let sit 10 minutes).
• Powdered sugar — sift for the frosting to avoid any grit and ensure a silky texture.
• Cream cheese — room temperature to prevent a split frosting.
• Lemons — zest before juicing; you’ll need several lemons to yield the zest and juice required.

Ingredient Substitutions

• Dairy-free — swap in your preferred dairy-free butter, cream cheese and milk substitutes.
• Gluten-free — this recipe has not been tested with gluten-free flours; results will vary.
• Buttermilk substitute — 1 cup milk + 1 Tbsp white vinegar or lemon juice, rest 10 minutes, works in a pinch.

Step-by-Step Instructions – Lemon Cake

Follow these steps to prepare and bake the cake.

Step 1: Prep. Preheat the oven to 350°F (175°C). Spray a 9×9-inch square pan with baking spray. Line the bottom and two sides with parchment paper so you can lift the cake out easily, then spray the parchment.

Step 2: Combine dry ingredients. In a medium bowl sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.

Step 3: Cream butter, oil and sugar. In a large bowl, use a mixer to beat the unsalted butter, oil and granulated sugar on high for about 2 minutes, scraping the bowl as needed.

Step 4: Add wet ingredients. Mix in the lemon zest, lemon juice and sour cream on medium until combined. Add the eggs and mix until just combined. The batter may look slightly curdled due to the lemon acid—that’s normal.

Step 5: Finish batter. Add half the flour mixture and half the buttermilk, mixing on low until nearly combined. Add the remaining flour and buttermilk and mix on low until just combined.

Step 6: Bake. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean. Baking time can vary by oven; expect roughly 24–45 minutes—check frequently after 20 minutes and use the toothpick test.

While the cake bakes, prepare the lemon drizzle and the frosting.

Step-by-Step Instructions – Lemon Drizzle and Lemon Cream Cheese Frosting

Make the drizzle and frosting while the cake bakes and cools.

Step 1: Make the lemon drizzle. In a small saucepan over medium-low heat combine the granulated sugar and lemon juice. Warm gently, stirring, until the sugar dissolves and the mixture is syrupy.

Step 2: Apply the drizzle. When the cake comes out of the oven, poke many holes across the top with a fork. Pour the warm lemon syrup over the cake so it sinks into the holes. Let the cake sit in the pan for 15–20 minutes, then transfer to a cooling rack and cool completely before frosting.

Step 3: Prepare the frosting base. Sift the powdered sugar into a medium bowl and set aside.

Step 4: Cream butter and cream cheese. In a large bowl, beat the room-temperature unsalted butter and room-temperature cream cheese on high for about 2 minutes until smooth. Room-temperature ingredients help prevent the frosting from splitting.

Step 5: Finish frosting. Add half the powdered sugar and mix on low until combined, then add the remaining powdered sugar on low. Stir in lemon zest and a pinch of salt, then beat on high until the frosting is creamy and light.

Step 6: Frost the cake. Spread the frosting evenly over the cooled cake. Slice and serve.

Expert Baking Tips

• Measure flour correctly by spooning it into the measuring cup and leveling off, or use a kitchen scale. Too much flour can dry the cake.
• Grease the pan thoroughly, line the bottom with parchment and spray the parchment so the cake lifts out easily without tearing.
• Let the parchment extend up the sides so you can use the edges to lift the cake from the pan.
• If you bake at high altitude, add an extra 2 tablespoons of flour to the batter.

FAQ

Recipe Variations

• No drizzle — omit the lemon syrup for a simple lemon cake with frosting.
• Alternative glaze — use a simple lemon glaze in place of the cream cheese frosting for a lighter finish.

Special Tools

• 9×9 pan — a metal square pan is preferred for even baking.
• Parchment paper — pre-cut sheets make lining the pan easier.
• Baking spray — a nonstick spray helps release the cake cleanly.
• Offset spatula — useful for smoothing frosting.

Storing and Freezing

Store the frosted cake in an airtight container or cake carrier in the refrigerator for up to 5 days.

You can freeze individual slices in an airtight container for up to 30 days. Thaw in the refrigerator before serving.

Other Cake Recipes to Try

Try these lemon desserts too!

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

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