Lemon Drizzle Cake
Lemon drizzle cake is a British baking staple made by pouring a sharp lemon-sugar syrup over the warm loaf straight from the oven, which soaks in and forms a slightly crunchy top as it cools. The crumb stays moist for days, and the balance of sweet sponge against tart citrus is what keeps it a consistent favorite. It bakes in about 45 minutes.
Equipment
- 1 Mixing Bowls
- 1 Electric Mixer
- 1 Loaf tin
- 1 wire rack
Ingredients
Lemon Drizzle Cake Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup caster sugar
- 4 large eggs at room temperature
- 1 ½ cups all-purpose flour sifted
- 1 teaspoon baking powder
- ¼ cup whole milk room temperature
- 2 pcs lemons zested and juiced
Lemon Syrup
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
Instructions
- Preheat oven to 180°C (350°F). Grease and line a loaf tin with baking paper.
- In a large bowl, beat the softened butter and caster sugar with an electric mixer until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the sifted flour and baking powder, followed by the milk, lemon zest, and juice.
- Pour the mixture into the prepared loaf tin and smooth the top with a spatula.
- Bake for 45-50 minutes until a skewer inserted into the center comes out clean.
- While the cake is baking, prepare the lemon syrup by heating granulated sugar and lemon juice in a saucepan over low heat until the sugar dissolves.
- Remove the cake from the oven. While still warm, pierce several holes into the cake and pour over the lemon syrup. Allow to cool in the tin before transferring to a wire rack.
Notes
For a vibrant zing, ensure the lemons are fresh and firm. Meyer lemons, if available, offer a sweeter edge.
Nutrition
Calories: 475kcalCarbohydrates: 56gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 155mgSodium: 95mgPotassium: 87mgFiber: 1gSugar: 38gVitamin A: 857IUVitamin C: 3mgCalcium: 64mgIron: 2mg
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