Lemon Drizzle Cake

Bright and tender with lemon in every bite — soaked, glazed, and impossible to stop slicing.

Ingredients

For the Cake

• 1½ cups cake flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 cup caster sugar

• 1 cup plain unsweetened Greek yogurt

• 3 large eggs

• Zest of 1 lemon

• ½ teaspoon pure vanilla extract

• ½ cup vegetable oil

For the Lemon Drizzle

• ¼ cup freshly squeezed lemon juice

• ¼ cup sugar

For the Icing

• 2 cups confectioners’ sugar

• 4 tablespoons freshly squeezed lemon juice

• Poppy seeds (optional)

Instructions

1. Preheat and Prep the Pan
   Preheat the oven to 350°F. Butter a 9 x 4½-inch loaf pan and line it with parchment paper, leaving an overhang to help lift the cake out later.

2. Mix the Dry Ingredients
   In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

3. Whisk the Wet Ingredients
   In a large bowl, whisk together the sugar, yogurt, eggs, lemon zest, and vanilla until smooth. Gradually whisk in the dry ingredients, being careful not to overmix. Gently fold in the vegetable oil using a spatula.

4. Bake
   Pour the batter into the prepared pan and bake for 50 minutes. To test for doneness, insert a toothpick into the center — if it comes out clean, it’s ready. If not, bake for another 5 minutes and check again.

5. Make the Lemon Drizzle
   While the cake bakes, combine the lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar is dissolved. Set aside.

6. Soak the Cake
   Remove the cake from the oven and let sit for 5 minutes. Drizzle the lemon syrup over the cake while it's still in the pan. Let it sit another 5 minutes to soak up the flavor, then lift the cake out onto a cooling rack.

7. Ice and Finish
   Once the cake is completely cool, whisk together the confectioners’ sugar and lemon juice to make the glaze. Pour over the top of the cake, letting it drip down the sides. Sprinkle with poppy seeds, if using.