Lemon Drizzle Cake

Lemon lovers, take note: This simple cake comes together quickly and bakes up light, fluffy and moist. Dress it up with a simple three-ingredient glaze that leaves jaunty white stripes down its sides.
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  • Level: Easy
  • Total: 2 hr 30 min (includes cooling time)
  • Active: 20 min
  • Yield: 10 to 12 servings
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Ingredients

Cake:

Nonstick cooking spray, for the pan

3 1/4 cups all-purpose flour (see Cook's Note) 

5 teaspoons baking powder 

1/4 teaspoon fine salt 

3 sticks (1 1/2 cups) unsalted butter, at room temperature 

1 1/2 cups granulated sugar 

Zest of 3 lemons 

6 large eggs 

1/2 cup milk 

1 teaspoon pure vanilla extract 

Glaze:

4 ounces cream cheese, at room temperature

2 cups confectioners' sugar, sifted 

2 to 3 tablespoons lemon juice 

Directions

Special equipment:
a 10-cup nonstick bundt pan
  1. For the cake: Preheat the oven to 350 degrees F. Spray a 10-cup nonstick bundt pan generously with cooking spray.
  2. Sift the flour, baking powder and salt into a medium bowl and stir to combine.  
  3. Cream the butter, granulated sugar and lemon zest in a stand mixer fitted with the paddle attachment on medium-high speed until lightened, about 2 minutes. Add the eggs one a time, making sure each is fully combined before adding the next and stopping to scrape down the sides of the bowl once. Turn the speed to low and add half of the flour mixture; mix until combined. Add the milk and vanilla and mix until combined, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, then turn the speed up to medium and mix until the batter is smooth, a few seconds.  
  4. Spread the batter into the prepared pan and bake until a tester inserted in the center of a side comes out clean, about 40 minutes. Cool on a rack for 10 minutes, then unmold onto the rack and let cool completely. 
  5. For the glaze: Combine the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until smooth. Add 2 tablespoons lemon juice and mix until smooth and pourable but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake and let drip down the sides.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour and results in dry baked goods.)