Lemon Drizzle Cake
Lemon drizzle cake is a buttery sponge soaked with a sharp lemon syrup that seeps in while the cake is still warm, locking in moisture and creating a lightly sugared crust on top. A simple loaf-style bake, it comes together in about an hour from start to finish and works equally well as an afternoon snack or an easy dessert.
Equipment
- Mixing Bowl
- Electric Mixer
- loaf pan
- Cooling Rack
- Zester
- Juicer
Ingredients
Cake Batter
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup all-purpose flour sifted
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp lemon zest freshly grated
- ¼ cup lemon juice freshly squeezed
- ½ cup whole milk room temperature
Lemon Glaze
- 1 cup powdered sugar
- 3 tbsp lemon juice freshly squeezed
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture.
- Add the lemon zest and lemon juice, followed by the milk, mixing gently until smooth and well combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- While the cake bakes, prepare the lemon glaze by mixing powdered sugar with lemon juice until smooth.
- Once the cake is done, allow it to cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
Lori’s Tips
- To enhance the citrus flavor, try adding a dash of lime zest to the batter.
- For a dairy-free version, substitute almond milk in equal parts for whole milk.
Serving Suggestions
- Serve the Lemon Drizzle Cake sliced and adorned with a thin lemon slice on top.
- A dollop of whipped cream or a scoop of vanilla ice cream can pair wonderfully, offering a creamy contrast to the sharp citrus notes.
Nutrition
Calories: 344kcalCarbohydrates: 54gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 79mgSodium: 152mgPotassium: 77mgFiber: 1gSugar: 41gVitamin A: 448IUVitamin C: 7mgCalcium: 64mgIron: 1mg
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