- Préparation de la poêle et du four
Preheat the oven to 180°C. Grease a loaf pan and line it with parchment paper, allowing the edges to hang over for easy removal.
- Creaming Butter, Sugar & Lemon
Zest Beat softened butter, sugar, and lemon zest together for 3-4 minutes until pale and fluffy. The zest releases essential oils, infusing the batter with bright citrus aroma.
- Adding the Eggs
Add eggs one at a time, beating well after each addition to maintain a smooth, emulsified batter.
- Mixing Dry Ingredients In a
separate bowl, whisk flour, baking powder, and salt. This ensures even distribution of leavening and prevents dense spots.
- Combinaison de mélanges humides et secs
Add the dry ingredients to the butter mixture in two additions, alternating with milk and lemon juice. Fold gently to keep the batter light and airy.
- Verser et cuire
Pour the batter into the prepared loaf pan and smooth the top. Bake for 35-40 minutes until golden and a toothpick inserted in the center comes out clean.
- Making the Lemon Drizzle Syrup
Mix lemon juice and sugar until the sugar dissolves. This syrup will soak into the warm cake, adding moisture and bright flavor.
- Soaking the Cake
While the cake is still warm, poke small holes across the top with a skewer and pour the syrup evenly over the surface. Let it absorb fully.
- Refroidissement et service
Allow the cake to cool completely before slicing. The crumb becomes moist and tender as the syrup settles.
- Calories :399 kcal%19%
- Protéine:8.4 g%16%
- Glucides :52.2 g%17%
- Graisse:17.9 g%35%
- Sucre:33.4 g%33%
- Sel:1.3 g%19%
- Énergie:1669 kJ%27%
Lemon Drizzle Cake is a moist, tender loaf infused with fresh lemon zest and juice, then soaked with a sweet-tart lemon syrup that seeps into every crumb. The result is a bright, refreshing cake with a soft texture and a glossy, citrusy finish. Perfect for afternoon tea, light desserts, or any time you crave something fresh and uplifting.
