Lemon Drizzle Cake Recipe
Brighten up your day with this zesty, refreshing lemon drizzle cake! With its light, fluffy texture and tangy lemon flavor, this cake is perfect for any occasion. The deliciously sweet and tart drizzle adds the perfect finishing touch, making every bite a treat. Easy to make with simple ingredients, this recipe is perfect for bakers of all skill levels. Download the recipe now and bake a show-stopping lemon drizzle cake that’s sure to impress!
Ingredients
- 225 grams All-purpose flour
- 225 grams Granulated sugar
- 115 grams Unsalted butter (softened)
- 3 large Eggs
- 120 ml Milk
- Zest of 2 lemons
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 150 grams Powdered sugar For the Lemon Drizzle Cake
- 3 tablespoons Fresh lemon juice For the Lemon Drizzle Cake
Instructions
- Preheat the Oven: Begin by preheating your oven to 175°C (350°F). This step ensures the oven reaches the ideal baking temperature, which is essential for even cooking. While the oven heats, grease a 9-inch loaf pan with butter or non-stick spray. This will help prevent the cake from sticking, making it easier to remove later.
- Cream Butter and Sugar: In a mixing bowl, combine the softened butter and sugar. Using an electric mixer or a whisk, beat the mixture on medium speed until it becomes light and fluffy. This process incorporates air, which helps create a soft, tender cake. It typically takes about 2-3 minutes to reach the right consistency.
- Add Eggs and Lemon: Beat the eggs into the butter-sugar mixture, one at a time, mixing well after each addition. This ensures a smooth texture and helps the cake rise evenly. Once the eggs are fully incorporated, add the fresh lemon zest and juice. These ingredients give the cake its signature zesty flavor, so don’t skip this step!
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This step helps distribute the leavening agents evenly throughout the flour, ensuring the cake rises uniformly. Whisking also helps avoid clumps and makes it easier to combine with the wet ingredients.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cake dense. Use a spatula to fold in the flour mixture gently, stopping as soon as there are no visible streaks of flour.
- Pour Batter: Pour the prepared batter into the greased loaf pan, spreading it evenly with a spatula. The batter should fill the pan about two-thirds full to allow room for rising. Smooth the top to ensure an even bake and a clean, finished look.
- Bake the Cake: Place the loaf pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is ready. If it has wet batter, bake for a few more minutes, checking periodically.
- Prepare Drizzle: While the cake bakes, mix together lemon juice and powdered sugar to make the drizzle. Adjust the sugar amount for your preferred sweetness level. Once the cake has cooled slightly, pour the lemon drizzle over the top, allowing it to soak in and create a beautifully glazed finish. This final touch adds extra flavor and makes each slice even more irresistible.