Lemon Drizzle Cake

5 from 3 reviews

This lemon drizzle cake is a 9X9 lemon cake. It has poked holes filled with a lemon drizzle and topped with a lemon cream cheese frosting.

Prep Time45

Cook Time24

Total Time1 9

Servings: slices

Calories: 314kcal

Preheat the oven to 350℉. Spray a 9X9-inch cake pan with baking spray. Line the bottom and 2 sides of the pan with parchment paper and spray again.
In a medium bowl, sift the flour, baking powder, baking soda, and salt together. Set aside.
2 1/2 cups All-purpose flour, 1 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes. Scrape the bowl using a rubber spatula.
1/2 cup Unsalted butter, 2 TBSP Oil, 1 cup White granulated sugar
Add in lemon zest, lemon juice, and sour cream. Mix on medium until combined. Add in the eggs and mix on medium until combined. It will look split, but that it just because of the acid from the lemon.
2 Large lemons zested, 2 TBSP Lemon juice, 1/4 cup Sour cream, 3 Large eggs
Add in half of the flour and half of the buttermilk and mix on low speed until almost combined. Then, add in the the rest of the flour and buttermilk and mix on low speed until combined.
3/4 cup Buttermilk
Pour cake batter into the pan. Bake for 40-45 minutes. Bake until a toothpick inserted it comes out clean.

Start this while the cake is baking. In a small saucepan over medium- low heat, add in the sugar and lemon juice. Heat until sugar dissolves.
1/2 cup White granulated sugar, 1/4 cup Lemon juice
Once the cake is done baking, take a fork and poke a lot of holes in the cake. Then, pour the drizzle over the cake. Let the cake sit in the pan for 15-20 minutes before transferring to a cooling rack. Cool the cake completely before decorating.

In a medium bowl, sift the powdered sugar. Set it aside.
2 cups Powdered sugar
Using a mixer, beat the butter and cream cheese *make sure they are completely room temperature first otherwise it can split the frosting. Beat on high speed for 2 minutes.
3/4 cup Unsalted butter, 4 oz Cream cheese
Add in half of the powdered sugar and mix on low speed until combined. Add the rest of the powdered sugar and mix on low. Add in the lemon zest and pinch of salt. Mix on high speed until creamy.
1 Large lemon zested, Pinch of salt
Spread the frosting over the cake.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.