Description
Lemon Drizzle Cake
Ingredients
For the Cake:
1 cup (230g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs
1 ½ cups (190g) all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/3 cup (80ml) milk
Zest of 2 lemons
For the Lemon Drizzle:
1/2 cup (120g) powdered sugar
2 tbsp freshly squeezed lemon juice
Directions
Preheat & Prepare:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
Mix Wet Ingredients:
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Create Batter:
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Drizzle:
While the cake bakes, whisk powdered sugar and lemon juice together to form a smooth drizzle.
Cool & Drizzle:
Once the cake is baked, let it cool for 10 minutes before removing it from the pan. Pour the lemon drizzle over the cake while it’s still warm.
Serve:
Let the drizzle soak in and cool completely before slicing. Garnish with edible flowers or lemon zest for extra flair!
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 320 kcal per serving
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