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Lemon Drizzle Cake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
130 minutes
Authentic lemon drizzle cake inspired by Mary Berry, bursting with zesty goodness. Double the drizzle for an extra tangy kick!
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
Instructions:
  • Combine the sugar in a mixing bowl with freshly grated lemon zest. Allow the mixture to sit for at least 1 hour to enhance the vibrant lemon essence. Feel free to skip this step if needed.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and prepare a loaf pan by lining it with greased parchment paper.
  • In a small bowl, mix flour, baking powder, and salt. Combine with lemon sugar. Add butter, eggs, and milk. Beat with an electric mixer until batter is smooth and fluffy. Pour the batter into the loaf pan and even out the top.
  • Bake in the preheated oven for about 50 minutes until a toothpick inserted into the center comes out clean. Allow it to cool for 5 minutes before serving.
  • Whisk sugar and lemon juice in a bowl until smooth for the lemon drizzle topping.
  • Using a skewer, poke holes all over the cake and generously pour the zesty lemon drizzle on top. Allow the cake to cool completely in the pan before removing.

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