Go Back

Recipe by:

Dana Ramsey

Zesty Lemon Drizzle Cake

This Lemon Drizzle Cake is a delightful balance of sweetness and tartness, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 225 g unsalted butter, softened
  • 225 g granulated sugar
  • 4 large eggs
  • Zest of 2 large lemons
  • 225 g all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 100 ml buttermilk
  • 150 g granulated sugar for drizzle
  • 75 ml fresh lemon juice

Equipment

  • Oven
  • Mixing bowl
  • Loaf pan
  • Saucepan

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cream together the butter and sugar in a large mixing bowl until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then fold in the lemon zest.
  4. In another bowl, sift together flour, baking powder, and salt. Gradually mix dry ingredients into the wet mixture, alternating with buttermilk.
  5. Pour the batter into a greased and lined 9-inch loaf pan and bake for 45-50 minutes.
  6. Prepare the drizzle by combining sugar and lemon juice in a small saucepan over low heat until sugar dissolves.
  7. Poke holes in the cooled cake and drizzle the lemon syrup over it.

Notes

Allow the cake to cool adequately before adding the drizzle to avoid it running off.