Are you ready to tantalize your taste buds with a classic British dessert that is as refreshing as a spring morning? Let me share with you my favorite recipe for Lemon Drizzle Cake. It’s a delicious symphony of tangy lemon zest and sweet, moist cake, drizzled with a delightfully tart and sweet lemon syrup. How can anyone resist such a divine indulgence?
When it comes to lemon drizzle cake, it’s a bit like a trusty old friend. Dependable, always there when you need a pick-me-up, and it never disappoints. Have you ever baked something that makes the whole house smell like heaven? This Lemon Drizzle Cake does just that. Let’s get baking!
What Makes Lemon Drizzle Cake So Special?
Well, besides its undeniable deliciousness, Lemon Drizzle Cake holds a special place in the heart of British baking. Originating from the United Kingdom, this traditional teatime treat has made waves in the culinary world for its simplicity and burst of refreshing flavors. The star of the show, the lemon, isn’t just there to provide a tangy contrast – it’s an integral part of the cake, adding not only flavor but also moisture to the cake.
Moreover, the beauty of this cake lies in the perfect balance between the tartness of the lemon and the sweetness of the cake itself. It’s not overwhelmingly sweet like some desserts, but it’s not too tart either. It’s the perfect blend of both worlds.
The Power of Lemon Zest
What sets a good lemon drizzle cake apart from the rest? It’s all in the zest. Lemon zest is the yellow outer layer of a lemon peel, and it’s packed full of potent lemon flavor. Using it in your cake will infuse every bite with a bright, citrusy taste that’s just impossible to resist.
Not only does the lemon zest give a robust flavor, but it also brings a slightly textured feel to the otherwise smooth cake. It’s the little details like these that turn good cakes into great ones. So, don’t skip the zest – it’s absolutely worth it!
Perfecting the Drizzle
Just as important as the cake itself is the drizzle. This is where the magic happens. The hot cake absorbs the tangy lemon syrup, making it incredibly moist and flavorful. This isn’t just a cake – it’s a lemon-lover’s dream come true.
The trick to a perfect drizzle is to pour it over the cake while it’s still warm. This allows the cake to soak up all the flavors, resulting in a moist, scrumptious, and tangy dessert that’s sure to impress.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tbsp lemon zest
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh lemon juice
- For the drizzle:
- 1/2 cup granulated sugar
- 1/2 cup lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture, alternating with the lemon juice.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the drizzle by combining sugar and lemon juice in a small saucepan over medium heat. Stir until sugar is completely dissolved.
- Once the cake is done, let it cool for about 15 minutes. Then, slowly pour the lemon syrup over the warm cake.
- Let the cake absorb the syrup and cool completely before serving. Enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
Nutrition Information
- Calories: 450 per slice