Easy Lemon Drizzle Cake Recipe

Here’s an easy Lemon Drizzle Cake recipe, one of my favorite cakes to bake and eat.

INGREDIENTS

Lemon Drizzle Cake

• All purpose flour – 1 1/3 cup or 160 gms
• Baking powder – 1 teaspoon or 3gms
• Salt – 1/4 teaspoon (*don’t add if using Margarine)
• Sugar – 1/2 cup or 100 gms
• Un-salted Butter – 1/2 cup or 100 gms – you can also use Margarine
• Eggs – 2 pcs
• Lemon rind of a medium Lemon or 1 teaspoon (grated)
• Freshly squeezed Lemon juice – 1 Tablespoon or 15 ml
• Milk – 1/4 cup or 60 ml

For Lemon Glaze/Drizzle:
– 2 to 3 Tablespoons Lemon Juice (30 to 45 ml)
– 60 to 70 gms Icing Sugar (sifted)

YIELD: Approximately 500 gms

Directions:

1.) Preheat oven to 180 ºC or 350 ºF. Grease and flour 6″ Square or Round cake pan and set aside. Measure and prepare all your ingredients.

Grate the rind of the Lemon. Measure the sugar into a small separate bowl and add in the rind, mix and set it aside. Squeeze the juice from the lemon and set aside. Measure 30 ml of the milk into a liter jug and set aside.

2.) Sift flour and baking powder into a medium bowl, then add the salt if using butter. In a large bowl; measure the butter or margarine and set aside. In a small separate bowl; beat the eggs. Soften the butter/margarine in the large bowl with a whisk or mixer; then add in the sugar and cream until mixture is creamy and whitish. Add the egg and beat until thoroughly mixed.
3.) Using a spatula; fold in half the dry ingredients gently, until well mixed. Add the lemon juice into the 30ml milk in the liter jug to make ‘butter milk’ – then add the 2nd half of the dry ingredients and add all the butter milk and continue folding until cake batter is of a 2 to 3 second drop consistency. Note that you may have to add a bit more milk if the batter is not alright and Fold until it’s smooth & correct consistency. When ready; pour the cake batter into the prepared cake pan and place into pre-heated oven to bake.
4.) Bake for about 35-45 minutes or until cake is brown and toothpick inserted in the center comes out clean. When baked; remove cake from oven to cool in the pan for only 5 minutes.
5.) Meanwhile, make the glaze by squeezing the lemons for juice. Then add the juice gradually into a small bowl with the sifted icing sugar. Mix until it’s a slightly thick but pourable glaze consistency.
6.) Remove lemon cake from pan and place on a cooling rack or a tray. When cake is still warm; pour the lemon glaze over the cake. You can wait for it to cool or serve when still slightly warm.

Serve and enjoy!!

P/S: You can double, triple or quadruple the above ingredients for a larger yield/cake size.

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Click here to watch the video tutorial on how to mix and bake the cake above.

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