Lemon Drizzle Easy Cake
A bright, zesty delight featuring a soft crumb and a sweet, tangy drizzle, perfect for any occasion.
Servings: 8 servings
Calories: 200kcal
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 0.5 cups buttermilk
- Zest of 2 lemons
- 1 tablespoon lemon juice
For the Drizzle
- 0.25 cups fresh lemon juice
- 0.5 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in the buttermilk, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, checking for doneness with a toothpick.
- While the cake bakes, prepare the lemon drizzle by whisking together the remaining lemon juice and powdered sugar until smooth.
Finishing Touches
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
- Poke holes in the warm cake and pour the lemon drizzle over it, allowing it to soak in.
- Let the cake cool completely before slicing and serving.
Notes
Consider adding lemon extract for more flavor or incorporating poppy seeds for texture. Serve with fresh berries or ice cream for a delightful pairing.