Hard French Dessert

Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Prep time: 19 min
Cook time: 30 min
Total time: 49 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup white sugar; 2 lemons , zested; 2.25 cups self-rising flour; 0.5 teaspoons baking powder; 0.25 teaspoons fine salt; 2 sticks unsalted butter , room temperature; 4 large eggs; 0.25 cups milk

Total Time

49 min

19m prep · 30m cook

Servings

4 people

Rating

—

Difficulty

Hard

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This lemon drizzle cake is my take on Mary Berry's recipe. It's delicious and also one of the easiest cakes to make. This is a great recipe for someone who doesn't like too many steps.

Ingredients

1 cup white sugar
2 lemons , zested
2.25 cups self-rising flour
0.5 teaspoons baking powder
0.25 teaspoons fine salt
2 sticks unsalted butter , room temperature
4 large eggs
0.25 cups milk

Instructions

1

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.
2

Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with greased parchment paper.
3

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.
4

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.
5

Meanwhile for lemon drizzle topping whisk sugar and lemon juice together in a bowl until smooth.
6

Poke holes all over the cake with a skewer, and ladle or pour lemon drizzle topping over the top. Let the cake cool all the way to room temperature before removing it from the pan.