Description
A delicious and moist Lemon Drizzle Cake that is perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- Juice of 2 lemons
- 1 cup powdered sugar (for drizzle)
- 2 tablespoons lemon juice (for drizzle)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, cream the softened butter until light and fluffy. Add the milk, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the drizzle by mixing the powdered sugar and lemon juice in a small bowl until smooth.
- Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack.
- While the cake is still warm, poke small holes in the top with a toothpick and pour the lemon drizzle over the cake, allowing it to soak in.
- Let the cake cool completely before slicing.
Notes
- For a richer flavor, try adding a teaspoon of almond extract to the batter.
- You can also substitute the lemon juice with orange juice for a different citrus twist.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg