Zesty Lemon Drizzle Cake Sunshine on a Plate

Lemon Pound Cake Perfection Zesty Drizzle Recipe

By Emma PrescottSeptember 9, 2025

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4.17 (6 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook

Fancy a bit of sunshine on a plate? Honestly, this Lemon Pound Cake will cheer you up. It's so easy to bake and the lemon drizzle is just divine.

Brief Overview

Lemon Desserts Cake has been a favourite in Britain for ages! It's a classic bake you would find on any afternoon tea.

This Easy Pound Cake recipe is super straightforward. It will take about an hour and a bit from start to finish.

It makes enough for about 10-12 slices, perfect for sharing...or not!

Main Benefits

This Moist Pound Cake is all about that Citrus Cake Recipe zing. The lemon brightens everything up! Serve it with a cuppa for afternoon tea , or just because you deserve a treat.

What makes this Lemon Cake Recipe special? It's the simple joy it brings.

Let's talk ingredients, shall we?

Ingredients & Equipment for the Perfect Lemon Pound Cake

Zesty Lemon Drizzle Cake Sunshine on a Plate presentation

Right, let's talk about what you'll need for this delish Lemon Pound Cake . Honestly, it's all pretty straightforward, nothing too fancy! You know I wouldn't give you some impossible Lemon Cake Recipe .

It is one of the Lemon Desserts Cake recipes you need in your book.

Main Ingredients: Let's Get Precise

Unsalted Butter: 225g (that's 1 cup, or 2 sticks for you Yanks). Make sure it's softened! Quality butter makes a difference, so grab the good stuff. It will yield a Moist Pound Cake .
Granulated Sugar: 200g (1 cup). Plain and simple!
Large Eggs: 2 . Big ones, please!
Vanilla Extract: 1 tsp (5ml). Adds that little something extra .
Lemon Zest: From 2 Lemons . This is key for that Citrus Cake Recipe zing!
All-Purpose Flour: 175g (1 ½ cups). Nothing special here.
Baking Powder: 1 tsp (5ml). For that lovely rise.
Salt: ¼ tsp (1.25ml). Just a pinch to balance things out.
Milk: 120ml (½ cup). Any kind will do, really.
Fresh Lemon Juice: 80ml (⅓ cup). For the Pound Cake Glaze .
Powdered Sugar: 75g (⅔ cup). This will give you a nice Lemon Drizzle .

Seasoning Notes: Zest is Best

Lemon zest is where it's at! Don't skimp on it. If you want an extra kick , a little lemon extract works wonders.

For a warmer flavor, try a tiny pinch of nutmeg.

Equipment Needed: Keep it Simple

9x5 inch Loaf Pan . This is essential.
Parchment Paper . Makes removing the cake a breeze .
Mixing Bowls . A few different sizes.
Electric Mixer . Stand or handheld, whatever you've got.
Zester . For getting that gorgeous lemon zest.
Juicer . To extract that beautiful lemon juice.
Wire Rack . For cooling, obviously!

Honestly, you don't need fancy gadgets to whip up a great Classic Bake . If you don't have a zester, a grater will do in a pinch.

No electric mixer? Elbow grease works too! Just remember to cream the butter and sugar really well for that Fluffy Recipe .

Now you know I had a mishap last time with a Moist Pound Cake ... I forgot the baking powder! The cake was like a hockey puck, right? Don't be like me; double check your ingredients!.

This one will be the perfect Afternoon Tea Cake .

Right, now we've got all the ingredients. Let's start baking this beautiful Lemon Pound Cake !

Zesty Lemon Drizzle Cake: Sunshine on a Plate

Fancy a bit of sunshine on a plate? This Zesty Lemon Drizzle Cake, a classic bake, is just the ticket.

Honestly, it's so easy, even if you're a bit of a clumsy baker like I sometimes am, you can nail this.

And it’s perfect with a cuppa! It's an easy pound cake, a reliable afternoon tea cake that will leave everyone wanting more.

It's a moist pound cake and absolutely bursting with citrus cake recipe flavors.

Prep Like a Pro

Essential Mise en Place: Soften 225g of butter, zest 2 lemons, and juice one. Get your 175g flour, 1 tsp baking powder, and ¼ tsp salt ready.
Time Saving Organization: Measure everything out beforehand. You know? Like they do on TV! It makes baking so much smoother.
Safety First! Be careful when zesting lemons. Those graters can be sneaky sharp!

Baking Bliss: step-by-step

Grease and line a 9x5 inch loaf pan. Trust me, do this!
Cream 225g softened butter and 200g sugar until light and fluffy . This takes a few minutes!
Beat in 2 large eggs one at a time, then add 1 tsp vanilla extract and lemon zest.
Whisk together 175g flour, 1 tsp baking powder, and ¼ tsp salt.
Alternate adding dry ingredients and 120 ml milk to the wet ingredients. Mix until just combined.
Pour into the pan and bake at 175° C ( 350° F) for 50- 60 minutes , until a skewer comes out clean.
For the Lemon Drizzle, whisk 80 ml lemon juice with 75g powdered sugar.
Poke holes in the warm cake and pour over the drizzle. Let it soak in!

Lemon Pound Cake Pro Tips and Tricks

Room Temp Magic: Use room temperature butter and eggs. Honestly, it makes a world of difference!
Don't Overmix: Overmixing leads to a tough cake. Mix gently!
Poke it Good: Make sure you poke lots of holes in the cake. This helps the lemon drizzle really soak in. Try to make fluffy recipe and a perfect lemon drizzle cake.

This Lemon Pound Cake really is a winner. It's also a great base for experimenting! Why not try adding poppy seeds or blueberries? And remember, baking is all about having fun, so don't be afraid to get creative.

It's the ultimate of lemon desserts cake!

Recipe Notes for the Best Lemon Pound Cake Ever

Right then, let's dive into some extra bits to make your Zesty Lemon Drizzle Cake absolutely spot on. Honestly, these tips will elevate your classic bake to Mary Berry levels!

Ace the Presentation: Plating Like a Pro

Want to make your Lemon Pound Cake look like it came straight from a patisserie? Think simple but elegant. A dusting of powdered sugar is always a winner.

You know? A few fresh raspberries scattered around adds a pop of colour. A slice of this Lemon Cake Recipe presented like that, well, it’s pure perfection!

Sidekicks & Sips: Complementary Flavours

This moist pound cake pairs wonderfully with a few things. A dollop of clotted cream makes it incredibly decadent. Or how about a scoop of good vanilla ice cream? For a drink, a cup of Earl Grey is my personal favourite.

If you are making afternoon tea cake , you must have it!

Keeping it Fresh: Storage Secrets

Got leftovers? Lucky you! To keep your easy pound cake moist, wrap it tightly in cling film. It'll happily sit in the fridge for up to 3 days.

You can also freeze it for up to 2 months! Let it thaw completely before enjoying. A quick zap in the microwave will bring back that fluffy recipe texture.

Remix It: Variations for Every Taste

Feeling adventurous? Try adding 2 tablespoons of poppy seeds. Suddenly, you've got a Poppy Seed Lemon Desserts Cake . For a citrus cake recipe that packs a punch, swap lemon for orange! Both taste amazing.

Nutritional Nitty Gritty

Each slice of this Lemon Pound Cake contains approximately 320 calories. It offers a bit of protein, some fats, and carbohydrates, and some sugars.

Of course, the real benefit? It's a mood booster. That Lemon Drizzle is a happiness inducer, I swear!

This Pound Cake Glaze is what makes it special. Don't be afraid to experiment and make it your own. Happy baking! I'm sure this Lemon Drizzle will make you happy!.

Delicious Lemon Drizzle Cake A Sunshine Bake

Frequently Asked Questions

Why did my Lemon Pound Cake turn out dry? Is there any way to fix it?

A dry Lemon Pound Cake is a bit of a bummer, isn't it? This usually happens from overbaking, or using too much flour. Make sure you measure your flour accurately (spoon it into the measuring cup instead of scooping).

If it's already baked and dry, try serving it with a generous dollop of clotted cream or some lemon curd to add moisture. You could also try poking holes in the top and drizzling it with extra lemon syrup!

Can I freeze Lemon Pound Cake, and how should I do it?

Absolutely! Freezing Lemon Pound Cake is a great way to enjoy it later. Let the cake cool completely, then wrap it tightly in cling film (plastic wrap), followed by a layer of foil. This prevents freezer burn. It can last for up to 2-3 months in the freezer. Thaw it overnight in the refrigerator before serving.

How do I get that perfect lemon flavor in my Lemon Pound Cake?

The key to a bright lemon flavour is using both lemon zest and juice! Don't be shy with the zest it's where most of the lemon oils and flavor are. Adding lemon juice to both the cake batter and the drizzle intensifies the taste. Also, using fresh lemons makes a world of difference compared to bottled juice!

My Lemon Pound Cake is browning too quickly on top. What can I do?

If your Lemon Pound Cake is browning too fast, it could be the oven temperature or the position of the pan. Tent the cake loosely with foil after about 30-40 minutes of baking to protect the top from getting too dark. Also, make sure your oven rack is in the center position.

Can I make this Lemon Pound Cake recipe gluten-free?

Yes, you can absolutely make this Lemon Pound Cake gluten-free! Just substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Be sure to check that the blend contains xanthan gum or add it separately, as it helps to bind the ingredients together and prevent the cake from being too crumbly.

The rest of the recipe should work just fine!