Lemon Drizzle Cake
User Reviews
4.6
Lemon Drizzle Cake
Description
This Lemon Drizzle Cake recipe features butter creamed with sugar infused by lemon zest, then eggs, milk, baking powder, and self-rising flour mixed in to create a smooth batter. It is poured into a bundt pan and baked until golden and springy to the touch, with a toothpick test ensuring doneness. Cooking at 350°F produces a moist yet firm crumb.
The use of lemon zest mixed into the sugar enhances the lemon flavor throughout, complemented by a lemon juice and sugar glaze which dries to a crunchy, sweet topping. This balance of buttery richness and bright citrus makes it a straightforward but flavorful cake.
The cake can be enjoyed as a simple snack, with tea or coffee, or as a light dessert. Cooling completely before applying the glaze allows the topping to set properly, adding both texture and an extra layer of lemon flavor.
You can prepare larger batches by scaling the flour and leavening accordingly, and use the method of processing sugar with zest or mixing zest by hand if no food processor is available.
Ingredients
- 1 1/8 cup sugar
- lemon rind from 2 small or 1 large lemon, peeled with a vegetable peeler, yellow part only
- 1 cup butter unsalted, at room temperature
- 4 large egg 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
- lemon juice of 2
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
- Scale the recipe ingredients proportionally when making larger batches of the cake.
- If a food processor is not available, finely grate lemon zest and mix it into the sugar by hand.
- Use self-rising flour or make your own by adding baking powder and salt to all-purpose flour as specified.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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