Lemon Drizzle Cake
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4.6
294 reviews
Excellent
Lemon Drizzle Cake
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Lemon drizzle cake is a classic British lemon sponge cake topped with a sweet-tart glaze ~ made famous by Mary Berry!
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Ingredients
- 1 1/8 cup sugar
- rind of 2 small or 1 large lemon, peeled with a vegetable peeler, yellow part only
- 1 cup unsalted butter at room temperature
- 4 large eggs, at room temperature
- 4 Tbsp milk
- 2 tsp baking powder
- 2 1/4 cups self rising flour (see below to make your own self rising flour.)
crunchy glaze
- 1 cup sugar
- Juice of 2 lemons
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Instructions
- Preheat oven to 350F. Grease and flour a standard 9 or 10 cup bundt pan
- First make the lemon sugar: put the sugar and lemon peels in a food processor and process until the zest is completely incorporated in to the sugar. It will be pale yellow, moist, and fragrant. Note: if you don't have a food processor, the finely grate the zest of two lemons and mix into the sugar by hand.
- Put the sugar and butter into the bowl of a stand mixer, or you can mix by hand with electric beaters. Cream them together for 4 to 5 minutes, scraping down the bowl as necessary. It should be pale and fluffy. Beat in the eggs, one by one.
- Blend in the milk, then the baking powder, and finally fold in the flour. Don't over mix, but make sure everything is evenly incorporated.
- Spoon the batter into your prepared pan and spread out evenly. Bake for 35 minutes, or until risen, golden, and a toothpick inserted near the center comes out without wet batter on it. The top should spring back when lightly touched.
- Let the cake cool for 12 minutes, then run a thin offset spreading knife around the edges to gently loosen them. Loosen the cake around the center neck of the pan, soo. Gently flip the cake over onto a cooling rack.
- Meanwhile, mix the sugar with enough lemon juice to make a loose paste, about the consistency of a runny honey. Brush the glaze liberally over the entire surface of the cake (while it is still warm!) going over it more than once if necessary. You'll want a thick even coating. Let the icing dry before slicing.
Notes
- Just multiply the basic formula for the amount of flour you need. I like to make a larger batch to keep on hand.
- *Lemon Drizzle Cake recipe slightly adapted from Mary Berry
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Nutrition Information
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Calories
291kcal
(15%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
83mg
(28%)
Sodium
24mg
(1%)
Potassium
96mg
(3%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
436IU
(9%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 83mg | 28% |
| Sodium | 24mg | 1% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 436IU | 9% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
294 reviews
Excellent
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