Description
A moist and zesty lemon drizzle cake that is perfect for any occasion.
Ingredients
Scale
- 200g unsalted butter, softened
- 200g granulated sugar
- 4 large eggs
- 200g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Zest of 2 lemons
- Juice of 2 lemons
- 100g powdered sugar (for drizzle)
Instructions
- Preheat your oven to 180°C (350°F) and grease a loaf pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the lemon zest and juice.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 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 with lemon juice until smooth.
- Once the cake is done, let it cool for 10 minutes in the pan before transferring it to a wire rack.
- While the cake is still warm, poke holes in the top and pour the lemon drizzle over it.
- Allow the cake to cool completely before serving.
Notes
- For a stronger lemon flavor, add more lemon zest.
- This cake can be stored in an airtight container for up to 3 days.
- Serve with a dollop of whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg