Lemon drizzle cake

I tried this recipe yesterday, and it was a hit. I made several alterations (pan size, subbed oil and butter for margarine, no self-rising flour or superfine sugar), so I thought I would share it here.

I am looking forward to making this many more times. I hope to find more simple cake recipes like this—recipes that are small enough to be eaten in a day or two, can be made from pantry ingredients, and don't involve inordinate amounts of butter and shortening.


Lemon Drizzle Cake
adapted from Baking Day

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1/4 cup canola oil
1 teaspoon lemon extract (or zest of 1 lemon)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk

1 1/4 cups powdered sugar
1/4 cup lemon juice

powdered sugar for dusting

Preheat oven to 350°F. Grease a 9" square pan. Cream butter and sugar. Add eggs, oil, and lemon extract, and beat well. Fold in flour, baking powder, baking soda, and salt. Add milk and mix until combined.

Turn batter into pan and bake 30–40 minutes, until toothpick comes out clean. Meanwhile, combine the powdered sugar and lemon juice in a small saucepan. Heat and stir until completely dissolved, but do not boil.

When cake comes out of oven, prick all over top with a fork and pour syrup over. Let cool. Dust with powdered sugar, if desired.


  1. Yum! I love anything lemon and this does look nice and simple. Thanks for sharing!

  2. Oh, my goodness--I LOVE lemon! This looks wonderful. Thanks for posting it. :}

  3. Yummy.. My son's favorite is lemon cake. I will try this.. thankyou for sharing.

  4. Looks absolutely delicious. Thanks for sharing it on foodie friday.