This Lemon Drizzle Cake recipe is buttery, moist, and full of fresh lemon flavor. It is drizzled generously with a fresh lemon glaze and frosted with a lemon-zested cream cheese buttercream frosting. The lemon glaze soaks into the cake making a flavorful, moist, and delicious texture. This bakery-style lemon drizzle cake was one of my most requested Amycakes Bakery recipes!
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🍋 What gives a Lemon Cake a strong lemon flavor?
This cake is full of fresh lemon zest, but the fresh lemon drizzle is what heightens the lemon flavor and makes the cake even moister. This made-from-scratch cake also has a delicious buttery flavor from the salted butter. It reminds me of a buttery lemon cookie.
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For a different but equally delicious lemon cake, try my Filled Lemon Curd Cake.
I'm a big advocate for easier fruit alternatives when I know they produce the same or superior results. (For instance, my very fresh tasting Ultimate Fresh Strawberry Cake is made with frozen unsweetened strawberries, and my Berries 'n' Cream Cake is made with a frozen berry blend). But for this cake, you really can't beat the taste of fresh lemon juice and fresh lemon zest.
So go ahead and grab a bag of lemons-we'll be using 5 large lemons in the cake if you make the optional garnishes. Since lemons vary in size, I recommend measuring out the lemon juice in measuring cups, and measuring the zest on a kitchen scale (if you have one).
👩🏻🍳 How to Make a Lemon Drizzle Cake
To make this lemon drizzle cake, we'll be poking a million holes in the cake and spreading a lemon drizzle on top so that it soaks into every crevice. This creates a very moist cake and enhances the lemon flavor.
While the lemon cake is baking, make the easy lemon glaze by whisking together powdered sugar and fresh lemon juice. Once the cake is baked but while it is still hot, poke holes in the cake ½ inch apart with a paring knife. Then drizzle the lemon glaze over the cake until it melts all the way into the cake.
🍰 Bake and Layer it from a Sheet Pan
Like all my bakery-style cake recipes, I recommend using the Cut and Stack Method to bake and layer this cake. Spread all the cake batter in a half sheet pan, then cut out the cake layers with cake rings. In addition to saving time, you can use the yummy cake scraps to make delicious lemon cake truffles to decorate the cake.
This recipe makes a 6" cake baked in a ¼ sheet pan. Or double the recipe and use one half sheet pan to make an 8" Lemon Cake as seen in my Lemon Cake Recipe Video. For detailed instructions on the Cut and Stack Method, including why I suggest freezing my cakes, see my 5 Easy Steps for Baking and Layering Cakes Like a Pro.
⭐ Cake Decorations
To decorate this cake as described in the recipe, we'll be turning the cake scraps into delicious lemon truffles. Each bite of cake truffle has a burst of lemon flavor. (You can also forget about the cake truffles and just eat the cake scraps--I won't tell!🙂 )
We'll also be making some simple oven-dried lemon garnishes. If you don't want to go through these extra steps, I've bought these Freeze Dried Lemon Slices as a pretty lemon cake decoration in the past.
🥣 The Secret Bakery Ingredient
Instant Clearjel (which is simply modified cornstarch that you can use at home) is a bakery ingredient that I use in nearly all my made-from-scratch bakery recipes. You've probably used it before without knowing it, as "modified cornstarch" is the second ingredient in most Instant Pudding Mixes!
It makes this lemon cake moister with a wonderfully soft texture, and it makes the lemon-zested frosting thicker. While it's more known in commercial baking, it has some amazing benefits in home baking as I describe in Instant Clearjel: a Magical Bakery Ingredient. If you want to make this recipe without it, simply use instant pudding mix in the cake batter as described within the recipe.
💭 Frequently Asked Questions
Nearly all of my cakes are best at room temperature! They'll still taste yummy out of the fridge, but will be firm and a different texture due to all the yummy butter in the cake and buttercream. I want to make sure you enjoy the soft and moist cake texture that is intended by eating the cake at room temperature cake.
You can refrigerate the cake after decorating it, but allow it to come back to room temperature 2-3 hours before serving. (Keep in mind the buttercream can melt in warm conditions). I keep my leftover cake out of the fridge for up to 24 hours, but I'll refrigerate or freeze anything that won't get eaten within that time.
Definitely! This cake freezes well and stays super moist when frozen in an airtight container. In fact, I highly recommend freezing the cake before layering it, as described in How to Bake and Layer Cakes Like a Pro.
While the cupcakes would be delicious, this recipe does not rise well in cupcake form. I plan to share the cupcake recipe in the future!
I hope you enjoy this Lemon Cream Cake recipe! If you'd like to try a different variation of it, you can fill the lemon cake with one of my fresh fruit compotes for a Strawberry Lemonade Cake or a Triple Berry Lemonade Cake! I look forward to hearing what you think of this recipe! 🙂
Thanks for Reading. ❤️
🎥 Video
Watch the recipe video below, or check out the quick web story.
📖 Recipe & Step-by-Step Instructions
Lemon Drizzle Layer Cake
Ingredients
Dry Ingredients
- 200 grams (1 ½ cups) All-Purpose Flour (I use Gold Medal)
- 2 Tablespoons Instant Clearjel or 3 Tablespoons Vanilla or Lemon Instant Pudding Mix (See Note #1)
- 1 ½ teaspoons Baking Powder
- 1 teaspoon(s) Baking Soda
- ¾ teaspoon(s) Salt
Wet Ingredients
Creamed Ingredients
- 200 grams (1 cup(s)) Sugar
- 1 stick(s) (4 ounces) Salted Butter (at room temperature)
- ¼ cup Vegetable Oil
- 2 Egg yolks
Whipped Ingredients
- 2 Egg Whites
- ¼ teaspoon Cream of Tartar
Lemon Glaze Drizzle Ingredients
- 3 Tablespoons Fresh Lemon Juice (from about 1.5-2 lemons)
- 131 grams (1 ¼ cups) Powdered Sugar
Lemon-zested Buttercream Ingredients
- 4 ounces Cream Cheese
- 1 ½ sticks (6 ounces) Salted Butter (at room temperature)
- 48 grams (¼ cup) shortening
- 455 grams (3 ½ cups) powdered sugar
- (optional) 1 Tablespoon(s) Instant Clearjel (see Note #1)
- 1 ½ teaspoons Pure Vanilla Extract
- 1 ½ teaspoons** Pure Lemon Extract (**Please see notes section--I use Durkee Pure Lemon)
- 4 g Lemon Zest, from about 1 large Lemon(s) (See Note #4)
Oven Dried Lemon Garnish Ingredients (optional)
- 1 Lemon, thinly sliced
- 2 Tbsp Sugar
- 1 Tbsp Instant Clearjel
Decorations (optional)
- prepared White Chocolate Ganache Drip
- prepared cake truffles (made from the lemon cake scraps)
Instructions
Make the Lemon Cake
- Preheat Oven to 325 degrees. Line ¼ Sheet pan with parchment paper, and then spray the bottom (on top of the parchment) and sides of the sheet pan with cooking spray.
- Sift Dry Ingredients in a bowl and then whisk until well blended.
- Combine and stir Wet Ingredients and 6 g Lemon Zest in a separate bowl or pitcher.
- With a stand mixer (preferred) or handheld mixer, cream sugar and salted butter together until creamy and fluffy. Add oil and beat until incorporated. Add 2 egg yolks and cream until well blended, scraping sides of the bowl as needed.
- On low speed, alternate adding Dry ingredients and Wet ingredients to the Creamed Ingredients, a little at a time. I do ⅓ Dry, ⅓ Wet, and so on, adding one-third at a time and blending on low after each addition. Continue to mix just until the batter looks well blended and smooth (avoid overbeating). Scrape sides of the bowl as needed.
- Using a whip attachment and a clean bowl, whip the 2 egg whites and cream of tartar until stiff peaks form. (Make sure your bowl and beaters are clean and free from grease so that the whites will whip).
- Carefully fold the Whipped Whites into the cake batter, one-half of the whites at a time. The batter is ready when no egg white streaks remain and it should look smooth and uniform.
- Spread into prepared pan and make sure the batter is evenly distributed. An offset spatula works well for this.
- Bake on the middle or top rack (avoid bottom rack) of preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees. Set the timer for an additional 5-8 minutes. Check the cake at this point. If it is jiggly at all when lightly touching the top of the cake, continue baking for 1-6 more minutes. The cake is done when a paring knife or toothpick comes out clean when stuck quickly in the cake. A couple moist crumbs stuck on the knife are fine, but they shouldn't look wet.
Make the Lemon Glaze and Drizzle the Cake
- While the cake bakes, whisk the Lemon Glaze Drizzle Ingredients together until smooth.
- With a sharp paring knife, repeatedly poke the baked cake all the way through to the bottom of the cake. Poke the entire sheet pan with cuts ½ inch apart (I recommend watching the recipe video). Drizzle the glaze over the hot cake and quickly spread it evenly with an offset spatula or silicone pastry brush. The glaze will soak into the hot cake.
- The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap and freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time.
Make Lemon-Zested Cream Cheese Buttercream
- Whisk the powdered sugar and Instant Clearjel (if using) together until well-blended. Set aside.
- Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened.
- Add the room temperature salted butter and continue to beat, scraping the sides of the bowl as needed.
- Add the shortening and lemon zest and beat and scrape the sides until there are no lumps.
- While the mixer is on low, slowly add the powdered sugar mixture until it is completely incorporated
- Add the pure vanilla and lemon extract. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This will add air into the buttercream and make it light and fluffy. The Instant Clearjel will cause the buttercream to thicken slightly during the next 10 minutes as it sits.
Make the Oven Dried Lemons (optional)
- Preheat oven to 250 degrees. Place a sheet of parchment paper on a sheet pan or cookie sheet. Slice the lemon into very thin (about ⅛ inch) slices. Pat them dry on both sides with paper towels.
- Whisk sugar and instant clearjel together and place on a plate or shallow bowl.
- Dip each lemon slice on both sides into the sugar mixture, pressing the mixture into the lemon slices on all sides.
- Place the lemon slices onto the lined sheet pan. Bake in the preheated 250-degree oven for 40-50 minutes or until they appear dried and shiny with a stained-glass appearance. Baking time will vary based on the thickness of the slices--keep an eye on them toward the end of baking so they don't overbrown. Move the baked lemon slices to a clean piece of parchment paper so they don't stick to the surface. Allow to cool. Leave at room temperature uncovered if serving within 24 hours. Otherwise, refrigerate the slices on parchment paper in Tupperware in a single layer. Refrigerated lemons will be stickier, but they still make a pretty garnish. Oven Dried Lemons are meant to be a decoration only, as they are quite tart.
Frost the Cake
- The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro (watch the Lemon Cake Recipe Video). The remaining cake scraps can be used for lemon cake truffles if desired.
- Fill each cake layer with ¼ inch lemon-zested buttercream. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this. I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm. Drizzle with Simple White Chocolate Ganache Drip, and decorate the top of the cake with lemon cake truffles and sugared lemons, if desired.
- Allow the cake set up in the fridge, but remove it from the fridge 1-3 hours before serving so it can come back to room temperature. This cake has the best texture at room temperature. Enjoy!
Notes
3 tsp= 1 Tbsp
4 tablespoon = ¼ cup **Lemon extracts can vary in flavor and quality. Please use PURE lemon extract for best results. I use Durkee Pure lemon extract, and the amounts listed in this recipe are perfect for that brand. But other pure lemon extracts may need less extract, and you can adjust them to your preference. If you smell your lemon exract and it has a strong or unpleasant alcohol scent, it may have gone bad. Pure lemon extract should have a strong lemon scent.
- Read my article Instant Clearjel: a Magical Little-Known Bakery Ingredient to see why I think this ingredient is worth having in your pantry. Instant Clearjel must always be whisked thoroughly with other dry ingredients before being added to wet ingredients to avoid clumping. Make sure what you purchase is labeled as "Instant." Cooktype Clearjel is a different product that does not work the same in cakes. Lemon and Instant Pudding Mix contain instant clearjel as the second ingredient and can be used as described within the recipe within the cake batter. You can leave the instant clearjel out of the buttercream, and add more powdered sugar only if you prefer a thicker buttercream.
- When baking cakes in a sheet pan, the cake bakes more evenly (flatter on top and with no dark edges), and you get to choose your cake size after baking! With a 1x batch in a ¼ Sheet Pan you can make a three-layer 6″ cake (two full rounds, one pieced round from two half-circles) or several little cakelets. With a 2x batch in a ½ Sheet Pan you can make a three-layer 8″ cake (two full rounds, one pieced round from two half-circles), an extra tall six-layer 6″ cake (5 full rounds, one pieced round from two half-circles), TWO 3-layer 6″ cakes (eat one now and freeze one for later. 🙂 Or have a baking party with a friend and you each get a cake!) or several little Cakelets using a 4″ cake ring or 3″ or 2″ round cookie cutters. You can also choose to bake in sheet-cake pans or round pans. View the pan chart in the article Half-Batches and Cake Pans: Everything You Need to Know.
- BAKER'S SHORTCUT:
1). Make a sheet cake or little Cakelets instead! Once the cake is fully drizzled and cooled, spread the buttercream on top and top with lemon zest for an easy sheet-pan cake. (You likely won't need as much buttercream for a sheet cake and can do a 0.5x batch of buttercream). For Cakelets, cut the cake into 4" or 3" rounds using cake rings or cookie cutters. Stack two cakelets together with a layer of buttercream in between and on top (I use a piping bag and 1M star tip for this). The cake will be soft and delicate when at room temperature, so if you have the time I recommend that after it cools, stick the cake in the freezer until the cake is cold before cutting your Cakelets. Serve at room temperature. - Zest only the yellow part of the lemon peel--the white part is bitter. A lemon zester works well for this.
9-16-21: The original recipe made an 8" cake in a ½ sheet pan. All my recipes now start with small batches, so it now makes a 6" cake in a ¼ sheet pan. Press the "2x" if you'd like to double the recipe for an 8" cake in a ½ sheet pan.
Rob V says
Hello I made this cake for my son’s birthday. Both my wife and I agree that this may be the best cake we have ever eaten!! Thanks
Maria says
Hello Amy!
I am so happy I stumbled upon your website! I tried the lemon cake and I feel like something was missing, like there wasn't enough lemon flavor lol. I had "taste testers" who said it was good though. So might be juat me!
My question to you is - can I use "cake flour" in place of the APF?
Also, when I pulled cake out of the oven, I put toothpick in and it came out with no crumbs or wet. It did have some extra moist spots IMO, where it looked EXTRA moist instead of fluffy cake. Should I leave in oven a few more minutes?
I appreciate you and all your knowledge!
Amy says
Hi Maria! Thanks for trying my lemon drizzle cake recipe! 🙂 I definitely prefer a "lemon-forward" flavor on this cake, so I use 1 Tablespoon plus 1 1/2 teaspoons pure lemon extract in the cake, and the lemon glaze adds a lot of lemon flavor too. If you prefer a stronger flavor, you may want to bump up either the amount of lemon zest, or the amount of lemon extract. If it were me, I'd probably increase the zest only. Lemon extract brands can vary in quality and strength, so it could be the extract, or just personal preference. 🙂
This cake in particular has extra moist areas because the lemon glaze is meant to soak into the cake. However, if you think the cake seemed too moist before the lemon glaze was added, then I do think a few more minbutes in the oven is a good idea. Some of my readers have said their cakes need longer at 325 degrees during that first round of baking than my oven. Hope that helps! 🙂
Tamira Houston says
Your delicious cakes are beautiful they made me smile thanks for sharing your recipes have a great day may God BLESS YOU 🙌 😊 🙏 😀
Amy says
Thanks so much, Tamira! 🙂
Jodie says
Have you ever made cupcakes from the lemon cake recipe?
Amy says
I have, but this recipe is best in cake form. Cupcakes with this recipe are moist and delicious but they don't rise as well due to folding the egg whites into the cake batter. I have the lemon cupcake recipe on my list of recipes to share eventually! 🙂
Patricia Bendell says
This is one of my favorite recipes! I like to share what I bake with colleagues (so I don’t eat it all myself), and cupcakes are perfect to bring to work. I look forward to that recipe.
Amy says
Oh yay, thank you Patricia!
Cassie says
Hello Amy. Looking forward to the Lemon Cupcake recipe soon!
Thanks, Cassie
K Dean says
My 13 year old granddaughter made this lemon cake and followed your great detailed instructions. It was so fun being in the kitchen with her. Thank you for the great cake recipe. I wish I could have added a picture.
Amy says
I'm so glad you both enjoyed the cake! 🙂 I wish I could see a photo too! You can always email it at [email protected], or share and tag me @amycakesbakes on social media! 🙂
Jacqueline Debono says
What a beautiful looking cake. I adore lemon cakes and this one looks and sounds really special!
Jenny says
So good. The cake is so delicious. I love the lemon glaze! Thanks so much for the recipe and all the tips.
Veronika says
This is my favorite cake flavor! Thank you for all the tips and tricks you provide in this recipe, they are very useful!
Amy says
Yay, thank you, I hope you enjoy it!
Tammy says
What a show-stopper! This cake is absolutely beautiful and dreamy. I love lemon cake and will have to for sure make this for the next special occasion.
Amy says
Thank you so much, I hope you enjoy it! 🙂
Amy says
Thank you! I hope you enjoy the recipe! 🙂
Anna says
Lemon flavoured bakes are my favourite, and this cake did not disappoint! I made it for family gathering few days ago, and it was such a hit!
Amy says
So happy to hear that, thank you!
Amy says
So happy to hear that! Thank you!
Cathleen says
Wow, this is the most beautiful cake!! Love lemon cakes so much, so I am definitely going to give this a try. Bookmarked to make this weekend! Thanks so much for the recipe 🙂
Amy says
Oh good, I hope you enjoy it! 🙂
Veronika Sykorova says
I love anything lemon flavored! I need to make this next time my family comes for a visit, it looks so delicious and fluffy!
Elaine says
The type of cake you can make for a special occasion - it will work like a charm. Fantastic looks and I bet it tastes even better!
Marta says
Such a great contrast of sweet & tart. The cake was perfectly moist.
Beth says
This is such a beautiful and delicious cream cake especially since I LOVE lemon too! So excited to make this again, but with my daughter! So fun and we are so excited!
Gina says
Stunning cake, perfect for a celebration. Love how bright the flavors are!
Catherine says
This cake looks so moist and light! I love the fresh lemon flavors...what a gorgeous dessert!
Jenn says
Mine didn't turn out quite as prettily as yours, but boy was it delicious! I loved the lemon-forward flavor. Delish!
Toni says
Wow! Thank you so much for this recipe!! It was so good! Everyone loved it!
Kayla DiMaggio says
This lemon cream cake was such a dream! I loved every bite! Lemon is one of my favorite flavors so anytime that I come across a recipe, I have to try it!
Car says
I tried the recipe and was disappointed at the over powering imitation taste of lemon, for both the cake and the icing:( I had to throw them out, they were inedible. What brand of lemon extract do you recommend? I used McCormick's.
Amy says
I’m so surprised to hear this, with pure lemon extract I’ve never had any issue with an imitation flavor! I currently use Durkee Pure Lemon Extract. I’ve used a different brand in the past (a couple years ago) but I can’t remember what it was. Did you make any substitutions? It sounds like I need to do a test run with McCormick extract! I’m so sorry to hear it didn’t turn out the way you expected. Feel free to email me at [email protected] and I’d be happy to help you troubleshoot or answer any other questions.
Amy says
I'm so glad we figured out the problem via email, Car! Leaving this comment so others know that while it typically takes over a year, lemon extract can go bad. It should have a strong tart lemon scent. If it has a strong chemical or alcohol scent, I recommend purchasing a new extract.
Adriana says
What a lovely cream cake!