They say that when life hands you lemons, you should make lemonade… but if you opted to make this easy Double Lemon Drizzle Cake we’d wager that it would brighten your life up even more. It’s a simple cake, with a generous zing of lemon running throughout it as well as the sweet glaze that blankets the top. We achieve that abundance of bright lemon flavor by folding both lemon juice and lemon zest into the batter and the drizzle. Basically, it’s a whole lot of lemon flavor packed into one little loaf, but its delicate sweetness and buttery nature ensure that that zing is never overpowering.
We love a loaf cake for its sliceable personality and any-time-of-day adaptability, but you can absolutely make this in a round cake pan if you’d rather. Either way, it’s the simple type of cake that doesn’t need a special occasion as justification for appearing on your table. With a glaze that offers a slight crunch against the tender slice of cake below, it has the perfect balance of textures as well as flavors. Easy to make, easy to eat, and full of lemony goodness, this little baked good is one that will always brighten your day.
Double Lemon Cake
Makes 1 loaf; 1 hour
- For the cake:
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- zest from one lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoons baking powder
- 1/3 cup sour cream
- For the glaze:
- 1 cup powdered sugar
- 3 tablespoons lemon juice
- Zest from one lemon
- Preheat oven to 325°F and grease and flour an 8x4-inch loaf pan. Set aside.
- In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Beat in lemon juice, lemon zest, and vanilla.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add the flour mixture to the butter mixture while beating on low, alternating with the sour cream.
- Spread into prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 55-60 minutes.
- Allow to cool in pan for 15 minutes, then invert and remove to a wire rack to cool completely.
- While loaf is cooling, prepare the glaze by mixing the powdered sugar, lemon juice, and lemon zest together. Spoon or slowly pour glaze over warm loaf, allowing it to drop down sides. Cool completely, slice, serve, and enjoy!
Recipe adapted from Seasons and Suppers.