Lemon Drizzle Cake Recipe - Kosher 

Servings: 10

Yield: 1 loaf (9x5-inch)

Prep Time: 15 minutes

Cook Time: 50 minutes

Difficulty: Easy

Cooking Vessel: Loaf pan

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Ingredients

For the Cake:

1 ½ cups (190g) all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

½ cup (115g) unsalted kosher butter, softened

1 cup (200g) granulated sugar

3 large eggs, room temperature

2 tsp pure vanilla extract

Zest of 2 medium lemons

½ cup (120ml) fresh lemon juice

½ cup (120ml) whole milk or plant-based milk (for dairy-free)

For the Lemon Drizzle:

¼ cup (50g) granulated sugar

¼ cup (60ml) fresh lemon juice

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Instructions

1. Preheat the Oven:

Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.

2. Mix Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar:

In a large bowl, beat softened butter and sugar until light and fluffy (about 3–4 minutes).

4. Add Eggs and Flavorings:

Beat in eggs, one at a time, followed by vanilla extract and lemon zest. Mix until fully combined.

5. Incorporate Dry Ingredients and Milk:

Gradually add flour mixture alternately with milk and lemon juice, starting and ending with flour. Mix gently until smooth.

6. Bake the Cake:

Pour batter into the prepared loaf pan. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.

7. Prepare Lemon Drizzle:

While cake is baking, mix sugar and lemon juice in a small bowl until sugar dissolves.

8. Drizzle Over Cake:

Remove cake from oven and allow to cool for 10 minutes in the pan. Pierce the top with a fork and pour lemon drizzle over the warm cake. Let it soak in.

9. Cool Completely:

Remove cake from pan and cool completely on a wire rack before slicing.

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Nutritional Information (per serving, 1 slice)

Calories: 280 kcal

Protein: 4 g

Carbohydrates: 40 g

Sugars: 22 g

Fat: 12 g

Saturated Fat: 7 g

Fiber: 1 g

Sodium: 120 mg

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Dietary Adaptations

Dairy-Free / Pareve: Use a plant-based butter and milk substitute.

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Sugar-Free: Replace sugar with a granulated sugar substitute suitable for baking.

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Tips & Troubleshooting

Ensure eggs and butter are at room temperature for smoother batter.

Avoid overmixing the batter after adding flour; this keeps the cake tender.

If the cake sinks in the middle, it may be underbaked—test with a toothpick.

For extra lemon flavor, add ½ tsp lemon extract along with vanilla.

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Serving Suggestions

Dust with powdered sugar before serving.

Serve with fresh berries or a dollop of kosher whipped cream.

Perfect with a cup of hot tea or coffee.

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Notes

Cake keeps well in an airtight container at room temperature for up to 3 days.

Can be frozen for up to 1 month; thaw at room temperature before serving.