Description
This bright and zesty Lemon Drizzle Cake features a tender, buttery sponge soaked in a sharp citrus syrup. It is the perfect easy-to-bake treat that balances a crunchy sugar crust with a moist, melt-in-your-mouth interior.
Ingredients
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup plus 2 tablespoons) granulated sugar
- 4 large eggs, room temperature
- 225g (approx. 1 ¾ cups) self-rising flour
- Zest of 2 large lemons
- 1-2 tablespoons milk
- 85g (approx. ½ cup) granulated sugar for the drizzle
- Juice of 2 large lemons for the drizzle
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a standard loaf pan with parchment paper.
- In a large bowl, rub the fresh lemon zest into the granulated sugar using your fingertips to release the aromatic citrus oils.
- Add the softened butter, eggs, flour, and milk to the lemon sugar, then beat with an electric mixer until the batter is pale and smooth.
- Pour the mixture into the prepared loaf pan, smooth the top, and bake for approximately 50 minutes or until a skewer comes out clean.
- While the cake is still warm from the oven, whisk together the additional sugar and lemon juice to create the pourable drizzle.
- Poke deep holes across the entire surface of the cake with a skewer and slowly pour the lemon drizzle over the top.
- Allow the cake to cool completely in the pan to ensure the syrup is fully absorbed and the signature crunchy crust forms.
Notes
To maximize the juice from your lemons, roll them firmly on the counter with your palm before cutting. If you notice the top of the cake browning too fast, loosely cover it with foil after 35 minutes of baking to protect the surface while the middle sets.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: British