Lemon Drizzle Cake
This lemon drizzle cake features a moist and tender crumb bursting with vibrant lemon flavor. Topped with a simple yet luscious lemon glaze, it offers a delightful contrast between sweet and tangy, making it a must-try treat for lemon lovers.
Prep time: 15 minutesCook time: 1 hourServes: 8
Ingredients
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup powdered sugar
2 tbsp fresh lemon juice for glaze
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the lemon juice and zest until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, mix the powdered sugar with lemon juice until smooth and drizzle over the cooled cake.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Reheating
To reheat, warm a slice in the microwave for 10-15 seconds or enjoy at room temperature.
Scan for cooking tips & leave a review!
itsonly.recipes/view/lemon-drizzle-cake
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
