Introduction

This Moist Lemon Drizzle Cake is a bright and tangy treat perfect for any occasion. Soft and fluffy with a zesty lemon syrup poured on top, it’s a refreshing twist on a classic dessert that’s sure to delight your taste buds.

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 medium unwaxed lemon
Juice of 2 lemons
50 g granulated sugar (¼ cup)
1 tsp lemon zest

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and bread a standard size bundt pan.
Step 2: In a medium bowl, whisk together the flour and baking powder. Set aside.
Step 3: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the lemon oils and create a fragrant mixture.
Step 4: Add the eggs to the sugar and lemon zest mixture. Beat until light and fluffy.
Step 5: Stir in the vegetable oil, Greek yogurt, and vanilla extract. Whisk until well combined and smooth.
Step 6: Sift the flour mixture into the wet ingredients.
Step 7: Fold the batter gently until just combined. Avoid over-mixing to keep the cake light.
Step 8: In a small bowl, mix the lemon juice from 1 unwaxed lemon with the baking soda. Add this to the batter and fold in gently.
Step 9: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Step 10: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 11: While the cake is warm, prepare the lemon syrup. In a small saucepan, combine the juice from 2 lemons, 1 tsp lemon zest, and 50 g sugar. Heat over low, stirring until the sugar dissolves.
Step 12: Using a skewer or toothpick, poke holes all over the warm cake to help the syrup soak in.
Step 13: Drizzle the lemon syrup evenly over the cake, ensuring it seeps into the holes.
Step 14: Allow the cake to cool completely in the pan to let the flavors develop and the drizzle set.
Step 15: Once cooled, remove the cake carefully from the pan and place it on a serving plate. Optionally, grate extra lemon zest over the top before serving.

Tips & Variations

Use unwaxed lemons for zest and juice to avoid bitterness from wax coatings.
For an extra citrus punch, add a teaspoon of lemon extract to the batter.
Substitute Greek yogurt with sour cream for a slightly richer texture.
Try adding a handful of poppy seeds to the batter for texture and flavor.
If you prefer less sweetness, reduce the syrup sugar by half or skip drizzling.

Storage

Store the lemon drizzle cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to 1 week. Reheat slices gently in a microwave for 10–15 seconds to enjoy the fresh lemony flavor. Avoid freezing, as the syrup can alter the texture.

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 the cake may be slightly less dense and moist. Greek yogurt offers more creaminess that helps with texture.

Why do I need to poke holes in the cake before adding the syrup?

Poking holes allows the lemon syrup to penetrate deeper into the cake, infusing it with more flavor and keeping it moist throughout.

Moist Lemon Drizzle Cake Recipe

Print Recipe

★★★★★

4.7 from 67 reviews

This Moist Lemon Drizzle Cake combines a tender, fluffy crumb with a bright, tangy lemon flavor. Infused with Greek yogurt and vegetable oil for moisture, the cake is topped with a fragrant lemon syrup that soaks into the batter, delivering a perfect balance of sweetness and citrus zest. Ideal for teatime or a light dessert, this bundt cake is easy to prepare and bursting with refreshing lemon notes.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

Cake

250 g Granulated sugar (1.25 cup)
3 Medium eggs
1 Lemon zest (from 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
1 Medium lemon juice

Lemon Syrup

2 Lemons juice (from 2 medium lemons)
50 g Granulated sugar (¼ cup)
1 tsp Lemon zest

Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Grease and bread a standard size bundt pan to prevent sticking.
Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder; set aside.
Mix sugar and lemon zest: In a large bowl, combine granulated sugar with lemon zest and rub them together with your fingers to release the lemon oils, enhancing aroma and flavor.
Beat eggs with sugar mixture: Add eggs to the sugar-lemon mixture and beat until light, creamy, and fluffy, incorporating air for a lighter cake texture.
Add wet ingredients: Incorporate vegetable oil, Greek yogurt, and vanilla extract (approximately 1 tsp) into the egg mixture, whisking until smooth and well combined.
Combine flour mixture: Sift the flour and baking powder mixture into the wet ingredients, then gently fold with a spatula until just combined to avoid overmixing, which can toughen the cake.
Add lemon juice and baking soda: In a small bowl, mix the juice of one medium lemon with the baking soda, then fold it into the batter. The mixture will foam slightly, helping the cake rise.
Pour batter into pan: Transfer the batter into the prepared bundt pan, smoothing the surface evenly with a spatula.
Bake the cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
Prepare lemon syrup: While cake bakes or still warm, combine juice from two lemons, granulated sugar, and lemon zest in a small saucepan. Heat gently over low heat, stirring until sugar dissolves completely.
Infuse cake with lemon syrup: Once the cake is out of the oven and still warm, use a skewer or toothpick to poke holes all over the top. Drizzle the warm lemon syrup evenly over the cake to soak through the holes, imparting moistness and citrus flavor.
Cool and serve: Let the cake cool completely in the pan so the syrup sets and flavors deepen. Once cooled, carefully remove from pan, place on a serving plate, and optionally grate additional lemon zest on top for garnish.

Notes

Ensure lemon used for zesting is unwaxed and thoroughly washed.
Do not overmix the batter to keep the cake light and fluffy.
Greek yogurt adds moisture and tang; substitute with sour cream if unavailable.
For a more intense lemon flavor, add a teaspoon of lemon extract along with wet ingredients.
The lemon syrup should be slightly warm when poured over the cake to maximize absorption.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: lemon cake, lemon drizzle cake, moist lemon cake, bundt cake, citrus dessert, yogurt cake, lemon syrup, homemade cake