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Lemon Drizzle Cake

Lemon Drizzle Cake

Classic cakes with a citrus crunchy on the outside and soft moist lemon sponge on the inside
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: British
Keyword: Lemon Drizzle Cake
Servings: 15
Calories: 384kcal

Ingredients

For The Cake

  • Cooking spray
  • 2 ¾ Cups all-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 2 Sticks (8 ounces) unsalted butter, at room temperature
  • 1 ⅔ cup Granulated sugar
  • Finely grated zest of 1 medium lemon
  • 4 Large eggs, at room temperature
  • 2 tsp Vanilla extract
  • 1 ½ cup Whole milk, at room temperature

Lemon glaze

  • 1 cup Powdered sugar
  • 3 tbsp Freshly squeezed lemon juice

Instructions

Make the cake

  • Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×13-inch baking pan with cooking spray; set aside
  • Place the flour, baking powder, and salt in a medium bowl and whisk to combine; set aside.
  • Place the butter, sugar, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until lightened in color and fluffy, about 3 minutes. Beat in the eggs one at a time, waiting until each egg is incorporated before adding the next, then beat in the vanilla. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
  • With the mixer on low speed, beat in 1/3 of the flour mixture, followed by 1/2 of the milk. Repeat with half of the remaining flour mixture and the remaining milk. Finish by beating in the remaining flour mixture until just incorporated; do not overmix.
  • Scrape the batter into the pan and spread into an even layer. Bake for 20 minutes. Rotate the baking dish and bake until a tester inserted in the center of the cake comes out with a few moist crumbs attached and the edges are starting to turn golden-brown, 10 to 15 minutes more (metal pans bake faster than glass or ceramic, so check on those early).
  • Place the baking pan on a wire rack and cool completely to room temperature. Whisk the powdered sugar and lemon juice together in a medium bowl until smooth. Spoon evenly over the cake, spread with an offset spatula or rubber spatula, and let sit until the glaze hardens, about 15 minutes.
  • Cut into squares and serve.

Notes

Storage: Leftovers can be wrapped tightly in plastic wrap and stored at room temperature for up to 4 days.

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories384
  • % Daily Value *
  • Total Fat 16.9g 26%
    • Saturated Fat 9.4g 47%
  • Sodium 253.3mg 11%
  • Total Carbohydrate 53.6g 18%
    • Dietary Fiber 0.8g 4%
    • Sugars 33.8g
  • Protein 5.4g 11%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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