Description
This Lemon Drizzle Cake is a delightful, moist loaf cake bursting with fresh lemon flavor, topped with a zesty lemon glaze. Perfectly tender with a light crumb, it balances sweetness and tartness beautifully, making it an ideal treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 1.5 cups All-Purpose Flour (Use high-quality flour for a light and fluffy texture.)
- 1 teaspoon Baking Powder (This leavening agent helps the cake rise.)
- 1 pinch Salt (Enhances the overall flavor.)
- 0.5 cups Unsalted Butter (Room temperature butter is ideal for creaming.)
- 1 cup Granulated Sugar (Balances the tartness of the lemons.)
- 2 large Eggs (Fresh eggs add moisture and richness.)
- 1 whole Fresh Lemon (Use for zest and juice.)
- 0.25 cups Milk (Whole milk contributes to a tender crumb.)
Glaze Ingredients
- 1 cup Powdered Sugar (Essential for the drizzle glaze.)
- 1 tablespoon Lemon Zest (Intensifies the lemon flavor.)
- Juice of 1 whole Fresh Lemon (Use to mix with powdered sugar for the drizzle.)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure these ingredients are evenly distributed.
- Cream the Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture turns pale and fluffy, typically taking about 3-5 minutes. This creates a light texture in the cake.
- Add Eggs and Zest: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Then stir in the lemon zest to infuse the batter with fresh citrus aroma.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients, alternating with the milk. This careful folding technique keeps the batter light and avoids overmixing.
- Bake to Perfection: Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Prepare the Lemon Drizzle: While the cake is baking or cooling, mix the powdered sugar with the freshly squeezed juice of the lemon and the lemon zest until smooth to create the glaze.
- Apply the Glaze: Once the cake has cooled slightly, using a fork or toothpick, poke small holes all over the top of the cake. Pour the lemon glaze evenly over the cake, allowing it to soak in and create a glossy, flavorful drizzle.
Notes
- For best results, ensure butter is at room temperature for easier creaming.
- Use fresh lemons to maximize flavor and zest for an intense citrus punch.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Allow the cake to cool slightly before applying the glaze to prevent it from melting off completely.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
