Description
Sweet Lemon Drizzle
Looking for a sweet, tangy treat? This Lemon Drizzle Cake is perfect! With a soft texture and a lemony glaze, it’s easy to make and even easier to love!
Ingredients:
1 cup flour
1/2 cup sugar
1/4 cup melted butter
2 eggs
Zest and juice of 1 lemon
1/2 tsp baking powder
A pinch of salt
Instructions:
Preheat oven to 350°F (175°C) and prepare a loaf pan.
Mix flour, baking powder, and salt together.
In a second bowl, blend sugar and butter, then add eggs.
Stir in lemon zest and juice.
Combine wet and dry ingredients until smooth.
Bake for 30-35 mins and drizzle with icing.
#FreshBakes
Step-by-Step Guide
1. Preheat your oven to 350°F (175°C). Grease and line a standard 8×4-inch loaf pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the 1 cup of flour, 1/2 tsp baking powder, and pinch of salt. This ensures even distribution of leavening agents.
3. In a larger mixing bowl, use an electric mixer or whisk to blend the 1/2 cup sugar and 1/4 cup melted butter until creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition.
4. Gently fold the grated zest and juice of one lemon into the wet mixture. The juice will cause the mixture to look slightly curdled, which is normal.
5. Gradually add the dry flour mixture to the wet ingredients. Use a spatula to fold gently until just combined and no dry streaks remain. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake on the middle rack for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake bakes, prepare the drizzle by mixing the juice of the second half of your lemon with about 1/4 cup of powdered sugar until you have a thick but pourable glaze.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, use a skewer to poke holes all over the top and slowly pour the lemon glaze over the cake, allowing it to soak in.
Serving Suggestions
This Lemon Drizzle Cake is delightful on its own with a cup of tea or coffee. For a special dessert, serve a slice with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh berries, a twist of lemon zest, or a sprig of mint for a beautiful presentation. It’s perfect for afternoon tea, brunch, or as a light, sweet finish to a meal.
How-to Summary
To make this cake, simply mix your dry ingredients (flour, baking powder, salt) in one bowl. In another, cream the sugar and melted butter, then beat in the eggs. Add lemon zest and juice. Combine wet and dry mixtures gently, then bake in a preheated oven at 350°F for 30-35 minutes. Finish by drizzling a simple lemon-powdered sugar glaze over the warm cake.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best, brightest flavor. Bottled juice often contains preservatives and lacks the fresh zing of real lemon.
Why did my cake turn out dense?
A dense cake is usually caused by overmixing the batter after adding the flour, which develops the gluten. Mix until just combined for a tender crumb.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld and the drizzle soaks in further. Store it in an airtight container at room temperature.
How do I store leftovers?
Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the un-glazed cake for up to a month.
Can I double this recipe?
Yes, you can double all ingredients and bake in a standard Bundt pan or a 9×13-inch sheet pan. Adjust the baking time, checking for doneness starting at 40 minutes.
Common Mistakes to Avoid
- Overmixing the batter: This is the top cause of a tough, dense cake. Fold ingredients until just combined.
- Using cold ingredients: Ensure your eggs are at room temperature to help them emulsify properly with the butter and sugar for a better rise.
- Not poking holes for the drizzle: Poking holes while the cake is warm allows the tangy glaze to penetrate deeply, creating the signature moist texture.
- Overbaking: Check the cake a few minutes before the timer ends. An overbaked cake will be dry.
Conclusion
This Sweet Lemon Drizzle Cake is a timeless classic that balances sweet and tangy flavors in a wonderfully moist texture. Its straightforward method makes it accessible for bakers of any level, while the impressive result is sure to delight anyone who tries a slice. By following the detailed steps and avoiding common pitfalls, you’ll create a perfect, sunshine-filled treat that’s ideal for any occasion. Happy baking!