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Lemon Cake with Lemon Drizzle

Lemon Cake with Lemon DrizzleA buttery loaf cake flavored with lemon juice and zest. Lemon infused syrup drizzled on top make the cake deliciously moist and sweet! Truly a perfect treat for afternoon tea! Here is an easy dessert recipe for Lemon Cake with Lemon Drizzle.

1 1/2 cups all-purpose flour, plus more for dusting pan
1 stick butter, softened, plus more for greasing the pan
3/4 cup fine sugar
2 large eggs, beaten
finely grated zest and juice of 3 lemons
2 teaspoons baking powder
1/4 cup milk
1/2 cup confectioner's sugar, sifted

Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.

Cream butter and sugar in a medium mixing bowl using an electric mixer. Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.

Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes or when tester inserted in the middle comes out clean. Take the cake out of the oven and cool in the pan for 5 minutes.

Meanwhile, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make the glaze.

Turn the cake out onto a serving plate. Using a thin skewer, pierce the top of the cake all over. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Serve with tea or coffee.

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