- 鍋とオーブンの準備
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.
- 乾燥材料を混ぜる
separate bowl, whisk flour, baking powder, and salt. This ensures even distribution of leavening and prevents dense spots.
- 湿った混合物と乾いた混合物を組み合わせる
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.
- 注ぐ＆焼く
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.
- 冷却と提供
Allow the cake to cool completely before slicing. The crumb becomes moist and tender as the syrup settles.
- カロリー：399 kcal%19%
- タンパク質：8.4 g%16%
- 炭水化物：52.2 g%17%
- 脂肪：17.9 g%35%
- 砂糖：33.4 g%33%
- 塩：1.3 g%19%
- エネルギー：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.
