Allrecipes Magazine My Account Food

LEMON DRIZZLE CAKE

Lemon Drizzle Cake image

This lemon drizzle cake is my take on Mary Berry's recipe, one of the tastiest and easiest cakes ever. This is a great recipe for someone who doesn't like too many steps.

Provided by Chef John

Categories Dessert

Time 2h10m

Number Of Ingredients 12

Ingredients

For the cake:
1 cup white sugar
zest from 2 lemons
2 1/4 cups self-raising flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
1/4 cup milk
For the lemon drizzle topping:
3/4 cup granulated sugar
1/3 cup fresh lemon juice

Steps:

Add sugar to a mixing bowl and grate in lemon zest. Stir and let sit for 1 hour if possible to intensify the lemon flavor. This step can be skipped if necessary.
Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with greased parchment paper.
Combine flour, baking powder, and salt in a small bowl; add to lemon sugar. Add butter, eggs, and milk and beat with an electric mixer until batter is smooth and fluffy. Transfer batter into the prepared loaf pan and smooth out the top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool for 5 minutes.
Meanwhile for lemon drizzle topping whisk sugar and lemon juice together in a bowl until smooth.

Nutrition Facts : Calories 431 kcal, Carbohydrate 57 g, Cholesterol 123 mg, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, Sodium 447 mg, Sugar 36 g, Fat 21 g, UnsaturatedFat 0 g

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