and a moist, tender crumb. Then, once baked, drizzle on a quick glaze made with more lemon juice and confectioners’ sugar. When the cake cools, the sugary topping gets nice and crackly.

With a tight, dense crumb, moist texture, lots of lemon and mild sweetness, this vibrant cake has spring written all over it.

This moist lemon cake with its sugary crust is so good it ... making 15 or so holes. Drizzle the lemon juice into the holes and all over the cake then leave in the tin to cool.

A simple gulten-free lemon cake topped with a crunchy lemon sugar drizzle. Ground almonds and the lemon drizzle keep it moist, so it doesn't suffer with the dryness associated with gluten-free cakes.

If you are hankering for a zesty lemon drizzle cake but have little willpower to make one, this recipe is a perfect solution. Complete with the same delicious, soft sponge base as an oven-baked ...

Cheers! Melissa says: “I have yet to meet a person who is not addicted to a good slice of moist lemon drizzle cake, and here is the classic version with a twist added in the form of pine nuts.

Lemon drizzle, while number one for UK bakers, only came ninth globally – a travesty, in our opinion. What’s not to love about this sticky, sweet yet sour, deliciously moist and moreish cake?

It mimics gluten in terms of keeping the baked products moist and the texture ... adding more liquid to your cake mixture will help even further, which is why lemon drizzle cake is a good option ...

crème fraîche and plenty of fresh lemon zest make these cupcakes incredibly moist and fluffy. Find this recipe and others in Food & Wine's lemon cake guide.