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.
