Lemon Drizzle Cake
Lemon drizzle cake is a classic British bake with a moist, tender crumb and a sharp citrus flavor balanced by a simple sugar glaze poured over while the cake is still warm. The glaze soaks in to create a slightly crisp, sugary top that sets as it cools. From mixing bowl to cooling rack, expect about 50 minutes total.
Equipment
- Mixing Bowls
- Electric Mixer
- 9-inch loaf pan
- Zester
- Sifter
- Cooling Rack
Ingredients
For the Cake Base:
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup milk whole milk preferred
- 1 tablespoon lemon zest from organic, unwaxed lemons
For the Lemon Glaze:
- ¼ cup lemon juice freshly squeezed
- ¼ cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan with butter or line it with parchment paper for easier removal.
- In a mixing bowl, cream the butter and sugar until light and fluffy. The mixture should become pale in color.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Sift together the flour and baking powder, then add it to the wet ingredients alternately with the milk, starting and ending with the flour. Stir in the lemon zest.
- 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.
- While the cake is baking, prepare the glaze by gently heating the lemon juice and sugar in a saucepan until the sugar has dissolved. Do not let it boil.
- Once the cake is done, allow it to cool in the pan for about 10 minutes before transferring it to a cooling rack. While the cake is still warm, use a skewer to poke holes all over the top, then slowly pour the lemon glaze over, allowing it to soak in.
Notes
Lori’s Tips:
- For a more intense lemon flavor, use Meyer lemons for their aromatic zest and juice.
- If a lighter cake is desired, use a combination of cake flour and all-purpose flour.
- This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition
Calories: 308kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 79mgSodium: 105mgPotassium: 70mgFiber: 1gSugar: 32gVitamin A: 448IUVitamin C: 4mgCalcium: 77mgIron: 1mg
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