Lemon drizzle cake is a favorite British bake and is essential for the summer heat.
It was inspired by the classic vanilla pound cake and was a prominent teatime snack during WWII.
I adapted the iconic Mary Berry’s signature lemon drizzle cake recipe and loved how my version turned out. The cake has a perfect crumb that soaks in the lemon glaze.
I recommend using a bundt cake pan for this recipe and greasing it very well. It’s so rewarding when a bundt cake comes out of the pan without losing any crumbs!
RECIPE:
INGREDIENTS:
Cake:
1 1/3 cup granulated sugar
Zest of 2 lemons
4 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons lemon juice
Drizzle:
3/4 cup granulated sugar
Juice of 2 lemons
STEPS:
Preheat your oven to 350 degrees F and thoroughly butter a bundt pan.
In the bowl of your stand mixer, beat the sugar, butter, lemon zest, and eggs. Slowly add the flour, baking powder, and lemon juice. Keep mixing for a few more minutes until combined.
Pour the batter into the prepared cake pan and bake for 45 minutes.
In a small bowl, mix the granulated sugar, lemon zest, and lemon juice. Drizzle over the cake.
Enjoy!
The Bored Baker 👩🏽🍳
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