British & Irish

Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Total time: 60 min
Yield: 8 servings
Cuisine: British & Irish
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 4 large eggs; 1 3/4 cups self-rising flour; Zest of 2 lemons; 1/2 cup fresh lemon juice (about 3 lemons); 1/2 cup granulated sugar (for drizzle)

A moist, tender butter sponge soaked in tangy lemon syrup that sets into a crunchy sugar crust, a British baking favorite.

60 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Preheat the oven to 350°F and grease and line a 9x5-inch loaf pan with parchment paper.

2
Cream the softened butter and 1 cup of sugar together with an electric mixer for 3 to 4 minutes until pale and fluffy.
3
Beat in the eggs one at a time, adding a spoonful of the flour with each to prevent curdling, then fold in the remaining flour and the lemon zest until just combined into a smooth batter.
4
Scrape the batter into the prepared pan, level the top, and bake for 45 to 50 minutes until risen, golden, and a skewer inserted in the center comes out clean.
5
While the cake bakes, stir the lemon juice and 1/2 cup of sugar together so the sugar stays partly undissolved and grainy.
6
As soon as the cake comes out, prick the warm surface all over with a skewer and spoon the lemon-sugar mixture evenly over the top, letting it soak in and form a crackly crust as it cools completely in the pan.

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