Introduction

This Moist Lemon Drizzle Cake is a bright and tangy treat perfect for any occasion. With a tender crumb and zesty lemon syrup, it’s both refreshing and indulgent. Easy to make, it’s sure to become a favorite in your baking repertoire.

Moist Lemon Drizzle Cake Recipe - Recipe Image

Ingredients

250 g granulated sugar (1.25 cup)
3 medium eggs
Zest of 1 medium lemon
120 ml vegetable oil
118 g Greek yogurt (3.5 oz / ½ cup)
275 g all-purpose flour (2.2 cups)
1½ tsp baking powder
1 tsp baking soda
Juice of 1 unwaxed medium lemon
Juice of 2 lemons
50 g granulated sugar (¼ cup)
1 tsp lemon zest (for syrup)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and bread a standard-sized bundt pan.
Step 2: In a medium bowl, whisk together the flour and baking powder; set aside.
Step 3: In a large mixing bowl, rub the granulated sugar with the lemon zest using your fingers to release the oils and create a fragrant mixture.
Step 4: Add the eggs to the sugar mixture and beat until light and fluffy.
Step 5: Mix in the vegetable oil, Greek yogurt, and vanilla extract until smooth and well combined.
Step 6: Sift the flour mixture into the wet ingredients and fold gently to combine. Avoid over-mixing to keep the cake light.
Step 7: In a small bowl, mix the lemon juice from the unwaxed lemon with the baking soda, then fold this into the batter just until combined.
Step 8: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 9: Bake for 35–40 minutes, or until a toothpick inserted into the cake comes out clean.
Step 10: While the cake is warm, prepare the lemon syrup by combining the lemon juice, lemon zest, and granulated sugar in a small saucepan. Heat gently, stirring until sugar dissolves.
Step 11: Poke holes all over the warm cake using a skewer or toothpick to help the syrup absorb.
Step 12: Drizzle the lemon syrup evenly over the cake, making sure it seeps into the holes.
Step 13: Let the cake cool completely in the pan to set the drizzle and develop flavors.
Step 14: Once cooled, carefully remove the cake from the pan, place on a serving plate, and grate some fresh lemon zest over the top before serving.

Tips & Variations

Use unwaxed lemons for the best flavor and to avoid wax residues in the zest and juice.
For an extra lemony kick, add a teaspoon of lemon extract along with the other wet ingredients.
Substitute Greek yogurt with sour cream if preferred for a slightly different tang.
Try using a loaf pan instead of a bundt pan, adjusting baking time to about 45–50 minutes.

Storage

Store the lemon drizzle cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 5 days, but bring to room temperature before serving. To refresh the cake, warm slices briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt can be used, but Greek yogurt provides a thicker texture that helps keep the cake moist. If using regular yogurt, drain excess liquid for best results.

How do I know when the cake is fully baked?

A toothpick or skewer inserted into the center should come out clean or with just a few moist crumbs attached. If it comes out with wet batter, bake the cake a few minutes longer and test again.

Moist Lemon Drizzle Cake Recipe

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★★★★★

4.8 from 145 reviews

A moist and tangy Lemon Drizzle Cake bursting with fresh lemon flavor. This classic bundt cake is made with Greek yogurt for extra moisture, lemon zest and juice for vibrant citrus notes, and finished with a zesty lemon syrup drizzle that seeps deep into the cake for a deliciously sweet and tart finish.

Author: Bella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

Cake Ingredients

250 g Granulated sugar (1.25 cup)
3 Medium eggs
Zest of 1 medium lemon
120 ml Vegetable oil
118 g Greek yogurt (3.5 oz) (½ cup)
275 g All-purpose flour (2.2 cups)
1½ tsp Baking powder
1 tsp Baking soda
Juice of 1 medium unwaxed lemon

Lemon Syrup

Juice of 2 lemons
50 g Granulated sugar (¼ cup)
1 tsp Lemon zest

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and bread a standard size bundt pan to prevent sticking.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour and baking powder. Set this aside for later.
Combine Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar with the lemon zest. Rub them together with your fingers until fragrant, releasing the lemon oils into the sugar.
Beat Eggs and Sugar Mixture: Add the eggs to the sugar and lemon zest mixture. Beat thoroughly until the batter becomes light and fluffy, incorporating air for a tender crumb.
Add Oil, Yogurt, and Vanilla: Pour in the vegetable oil, Greek yogurt, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
Incorporate Dry Ingredients: Sift the flour and baking powder mixture into the wet ingredients to avoid lumps. Fold the batter gently until just combined, taking care not to overmix which can toughen the cake.
Activate Baking Soda: In a small bowl, combine the lemon juice with the baking soda to create a fizzing reaction, then fold this mixture into the cake batter until evenly distributed.
Pour Batter and Bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Place in the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Prepare Lemon Syrup: While the cake is still warm, combine the juice of two lemons, lemon zest, and granulated sugar in a small saucepan. Heat over low heat, stirring constantly until the sugar fully dissolves.
Infuse Cake with Syrup: Using a skewer or toothpick, poke several holes all over the warm cake to allow the syrup to soak in thoroughly.
Drizzle Syrup over Cake: Pour the lemon syrup evenly over the cake, ensuring it seeps into the holes and coats the entire surface.
Cool and Serve: Let the cake cool completely in the pan so the flavors meld and the syrup sets. Once cooled, carefully remove it from the pan, transfer to a serving plate, and garnish with freshly grated lemon zest for an extra burst of citrus aroma.

Notes

For a more intense lemon flavor, use unwaxed lemons to zest and juice.
Do not overmix the batter after adding flour to keep the cake light and tender.
Make sure the cake is still warm when adding the lemon syrup to allow better absorption.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This cake freezes well; wrap tightly and freeze for up to 2 months.

Keywords: Lemon Drizzle Cake, Moist Lemon Cake, Bundt Cake, Citrus Cake, Greek Yogurt Cake, Easy Lemon Cake