Lemon Drizzle Cake

  • Difficulty: Medium
  • one hour
  • 4 servings

Such a sweet and refreshing treat! Prepare a sweet creamy batter with a lot of lemon zest and butter. Be patient while it’s baking for 45 minutes and finish by quickly preparing a lemony glaze to cover it with. Then expect some serious drooling from your guests.

Ingredients Needed for Lemon Drizzle Cake

7 ounces of butter (cubed, at room temperature)
½ cup sugar
4 eggs
1 cup flour
2 tablespoons of lemon zest
¼ cup lemon juice
⅓ cup powdered sugar

How to Cook Lemon Drizzle Cake

  1. Add the butter and sugar to a bowl. Beat using a hand mixer to combine the ingredients.
  2. Add gradually the eggs while mixing more. Mix until the sugar melts. Add the flour and incorporate it. Do the same with the lemon zest.
  3. Line an 8-inch (20 cm) square pan with parchment paper. Transfer the creamy batter to the pan and spread it evenly.
  4. Bake for 45 minutes at 360⁰F/180⁰C.
  5. Mix the lemon juice and powdered sugar together in a small bowl. Remove the pan from oven and poke holes into the crust using the end of a teaspoon or a knife.
  6. Cover the cake with the lemon glaze. Let the cake cool completely before slicing and serving it.

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