
Lemon Drizzle Cake
User Reviews
4.5
18 reviews
Excellent

Lemon Drizzle Cake
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Lemon drizzle cake is a perennial favorite for snacking, dessert, or even breakfast, if you're so inclined. Tangy lemon and a crackly sweet icing make it perfect anytime.
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Ingredients
For the cake
- ¾ cup (12 tablespoons) unsalted butter softened, plus more for the pan
- 1 cup granulated sugar
- 2 tablespoons lemon zest from 2 lemons
- 3 large eggs
- 2 tablespoons sour cream or whole milk
- 1 ⅓ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon table salt
For the lemony topping
- 4 tablespoons granulated sugar
- Freshly squeezed juice of 1 lemon (3 tablespoons [45 ml])
- sanding sugar (optional), for decorating
Instructions
Make the lemon cake
- Crank the oven to 350°F (175°C). Butter an 8-inch square cake pan and line it with parchment paper.
- Combine the 1 cup granulated sugar and 2 tablespoons lemon zest in a large bowl. Rub them together with your fingertips until the sugar is fragrant and pale yellow from the lemon oil.
- Drop in the ¾ cup (12 tablespoons) unsalted butter and beat with a hand mixer on medium speed until lightened, about 3 to 4 minutes.
- Beat in the 3 large eggs, one at a time, until combined, about 45 seconds each. Scrape down the sides of the bowl after each addition. Beat in the 2 tablespoons sour cream.
- Whisk together the 1 ⅓ cups cake flour, 2 teaspoons baking powder, and ½ teaspoon table salt in a separate bowl. Fold the dry ingredients into the butter-sugar mixture just until no streaks of flour remain. The batter will be thick.
- Spoon the batter into the prepared pan and smooth the top evenly with an offset spatula or the back of a spoon.
- Bake the lemon cake until golden, well-risen, and a skewer inserted in the center comes out clean, about 25 minutes.
- Transfer the pan to a wire rack and immediately prick the top of the warm cake all over with a skewer. Let the cake cool for 5 minutes.
Add the lemon-crunch topping
- Stir the 4 tablespoons granulated sugar into the freshly squeezed juice of 1 lemon until mostly dissolved, then pour the syrup evenly over the warm cake.
- Sprinkle 1 to 2 tablespoons of sanding sugar or granulated sugar evenly over the surface of the cake for a sparkly, slightly crunchy finish. Let the cake cool completely in the pan. Cut into small squares to serve.☞ TESTER TIP: Store the cake in an airtight container at room temperature or in the refrigerator for up to 3 days.
Equipments used:
Notes
- Boost lemon flavor with microplaned zest—A Microplane gives finer zest that releases more oils. Rub it into the sugar with your fingers to intensify the citrus kick.
- Avoid soggy edges—After the 5-minute rest, run a knife around the cake before pouring the syrup. This lets it soak in from the top instead of pooling at the sides.
- Swap your sugar for extra crunch—Try demerara sugar instead of sanding sugar for a deeper sweetness and bolder texture. Or top with a few curls of candied lemon peel for flair.
- Dress it up for company—Serve with whipped cream, fresh berries, or a drizzle of raspberry coulis. A mint sprig? Chef’s kiss.
Nutrition Information
Show Details
Serving
1square
Calories
200kcal
(10%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
60mg
(20%)
Sodium
89mg
(4%)
Fiber
0.3g
(1%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 16squares
Amount Per Serving
Calories 200 kcal
% Daily Value*
Serving | 1square | |
Calories | 200kcal | 10% |
Carbohydrates | 25g | 8% |
Protein | 3g | 6% |
Fat | 10g | 15% |
Saturated Fat | 6g | 30% |
Monounsaturated Fat | 3g | 15% |
Trans Fat | 0.4g | 20% |
Cholesterol | 60mg | 20% |
Sodium | 89mg | 4% |
Fiber | 0.3g | 1% |
Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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