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Lemon Drizzle Cake

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Ingredients

  • 1 cup (2 sticks) unsalted butter, cubed
  • 1 cup granulated sugar
  • 3 medium eggs
  • 2/3 cup milk
  • 1 2/3 cups self-rising flour, sifted (or 1 2/3 cups all-purpose flour, 2 1/2 teaspoons baking powder and 3/4 teaspoon salt)
  • 1 1/2 teaspoons baking powder, sifted
  • Finely grated zest and juice of 2 lemons
  • 1 cup granulated sugar

Details

Preparation

Step 1

Preheat the oven and preheat to 350˚F and butter a 12 x 9 x 1 ½-inch baking pan (I used a 9 x 9).

2. Put the butter and sugar in a food processor and beat together until pale and fluffy. Incorporate the eggs, one at a time, scraping down the sides of the bowl if necessary, then add the milk and beat until creamy.

3. Gradually add the flour and baking powder through the funnel with the motor running, the incorporate the lemon zest.

4. Transfer the mixture to the prepared pan, smoothing the surface, and bake for 30 minutes until golden and shrinking slightly from the sides, or a skewer comes out clean from the center.

5. Run a knife around the edge of the tray and prick the cake with a skewer at about 1-inch intervals.

Combine the lemon juice and granulated sugar in a bowl, stirring to evenly distribute it, then spoon over the top of the cake.
Let it cool, allowing the juice to sink into the cake.

The surface should have a lovely crystalline sheen.

Cut into serving-size portions.

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