Lemon Drizzle Cake
I had this cake for the first time at a a lovely tea shop in York, England. I never considered myself a lemon lover, but changed my mind after having that cake with a nice cup of tea. My cousin, Sue, makes in all the time. And since watching Great British Bake Off, I noticed it’s a favorite of Mary Berry as well.
Lemon Drizzle Cake
This is a super easy treat to make for tea time, to enjoy with coffee, or for dessert. Starbucks made it popular, but I first thought about baking it after I heard about it on the Great British Baking Show. I converted the proportions from metric to US Standard and skipped the self-rising flour that is called for in most the English recipes since it's harder to find over here. It's so good and takes 10 minutes to whip up and about 40 minutes to bake.
Equipment
- Loaf pan or 9" round cake pan
Ingredients
Cake
- cup softened butter
- 1 cup superfine sugar
- 2 Tbsp lemon zest
- 4 eggs
- 1 cup flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup lemon juice
Drizzle
- 2 tbsp lemon juice
- 4 tbsp superfine sugar
Instructions
- Grease a loaf pan and lightly dust with flour. If you want to skip the flouring step, tear of long strips of parchment and lay them across the tin so that you can lift out the loaf when it's cooked.
- Cream the butter, sugar, and lemon zest together with a mixer or by hand, until thoroughly mixed. Add eggs and beat well
- Mix flour, baking powder, and salt then add to butter mixture. Stir in lemon juice until all ingredients are a lovely thick creamy texture. Don't over mix.
- Pour the batter in the prepared tin and bake approximately 45-60 minutes. It should be golden brown on the outside, and spring back when touched. You'll have a crack down the middle.
- Mix the lemon juice and sugar. Poke holes in the cake with a wooden skewer or toothpick and pour drizzle mixture over the top while still hot.
