Description
A delightful Lemon Drizzle Cake with zesty sweetness and moist crumb, perfect for fall gatherings or afternoon tea.
Ingredients
- 1 cup unsalted butter, softened (or use halal margarine)
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (or a plant-based alternative)
- 1 cup powdered sugar (for drizzle)
- 2-3 tablespoons freshly squeezed lemon juice (for drizzle)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch loaf pan.
- Cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then mix in the lemon zest and lemon juice until combined.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the flour mixture.
- Pour the batter into the prepared loaf pan and bake for about 50-60 minutes, or until a toothpick comes out clean.
- Mix together the powdered sugar and lemon juice for the drizzle.
- Pour the lemon drizzle over the cooled cake and allow it to set.
- Serve the cake with tea or coffee.
Notes
Ensure all ingredients are at room temperature for smoother batter. Avoid overmixing to prevent a dense cake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British