Lemon Drizzle Cake
A moist, tender butter sponge soaked in tangy lemon syrup that sets into a crunchy sugar crust, a British baking favorite.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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