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Lemon Drizzle Cake

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
110 min
SERVINGS
8 servings
Dessert Cake British
Lemon Drizzle Cake
Ingredients
  • 4 ounces unsalted butter, at room temperature
  • 4 ounces white sugar
  • 2 large eggs, beaten
  • 8 ounces all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3 medium lemons, zested and juiced
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
Instructions
1
Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit (or the equivalent of 180 degrees Celsius on your oven).
2
Next, take a loaf tin weighing one pound and cover it with a layer of parchment paper to prevent sticking.
3
Using an electric mixer, combine butter and sugar in a bowl until they reach a light and airy consistency.
4
Then, add eggs one at a time to the bowl, ensuring each egg is fully incorporated before adding the next.
5
In a separate container, mix flour and baking powder together until they are well combined. Gradually add this mixture to the bowl with butter, sugar, and eggs until everything is fully incorporated.
6
Add a pinch of lemon zest and juice to the mixture, stirring until well combined.
7
Spoon the batter into the prepared loaf tin and use a knife to level off the top.
8
Place the loaf tin in the preheated oven and bake until the cake's surface begins to turn a golden color, and when you insert a skewer into its center, it comes out clean. This should take around 30 minutes.
9
Remove the cake from the oven and place it on a wire rack to cool.
10
In a small bowl, combine powdered sugar and lemon juice until you have a smooth glaze.
11
Drizzle the warm cake with the lemon glaze while it is still in the loaf tin.
12
Allow the cake to cool completely, which should take around one hour, before carefully removing it from the pan and slicing it into 8 pieces.