Description
Lemon drizzle cake is a moist and zesty dessert that combines sweet and tangy flavors, perfect for any occasion.
Ingredients
Scale
- All-purpose flour: 200 grams (1 ½ cups)
- Granulated sugar: 200 grams (1 cup)
- Unsalted butter: 100 grams (½ cup), softened
- Eggs: 3 large
- Fresh lemon juice: 60 milliliters (¼ cup)
- Baking powder: 10 grams (2 teaspoons)
- Salt: 1 gram (¼ teaspoon)
- Powdered sugar: 100 grams (¾ cup) (for glaze)
- Zest of 1 lemon
Instructions
- Preheat your oven to 180°C (350°F) and prepare a loaf pan by greasing it and lining it with parchment paper.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and then add the lemon zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the fresh lemon juice, and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick comes out clean.
- Prepare the lemon drizzle topping by mixing powdered sugar with the remaining lemon juice until smooth.
- Once the cake has cooled for about 10 minutes, transfer it to a wire rack, drizzle the lemon glaze over the top, and serve.
Notes
- Measure ingredients accurately for best results.
- Avoid overmixing the batter to keep the cake light.
- Use an oven thermometer to ensure correct baking temperature.
- Let the cake cool in the pan for at least 10 minutes before transferring.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: lemon drizzle cake, dessert, baking, British cake, lemon cake