Bright Lemon Drizzle Cake
A zesty, sunshiny lemon sponge cake soaked with a tangy lemon sugar syrup and finished with a crisp lemon glaze. This refreshing cake is perfect for spring celebrations, afternoon tea, or anytime you need a bright citrus pick-me-up.
Ingredients
- 11 1/2 cups all-purpose flour
- 21 1/2 teaspoons baking powder
- 31/4 teaspoon salt
- 43/4 cup unsalted butter, softened
- 51 cup granulated sugar
- 63 large eggs
- 72 tablespoons lemon zest (about 2 lemons)
- 81/2 cup whole milk
- 9For the drizzle: 1/3 cup granulated sugar
- 103 tablespoons fresh lemon juice
- 11For the glaze: 1 cup powdered sugar
- 122-3 tablespoons fresh lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
Whisk together the flour, baking powder, and salt in a medium bowl.
In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each. Stir in the lemon zest.
Gradually add the dry ingredients alternating with the milk, mixing until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 40-45 minutes or until a toothpick comes out clean.
While the cake bakes, mix the sugar and lemon juice for the drizzle.
As soon as the cake comes out of the oven, poke holes all over with a skewer and pour the lemon drizzle over the hot cake.
Let the cake cool completely in the pan. Mix powdered sugar with lemon juice for the glaze and drizzle over the top before serving.