This classic British cake is moist and full of citrusy goodness, making it a perfect treat for any occasion. The lemon drizzle not only adds flavor but also gives the cake a beautiful shiny finish.
Ingredients
For the Cake:
1 cup (225g) unsalted butter (softened) – The base of the cake, making it rich and moist.
1 cup (200g) granulated sugar – Sweetens the cake.
2 large eggs – Helps bind the ingredients together and adds moisture.
1 1/2 cups (190g) all-purpose flour – Provides structure to the cake.
1 teaspoon baking powder – Helps the cake rise and stay light.
1/4 teaspoon salt – Balances the sweetness and enhances the flavors.
1/4 cup (60ml) whole milk – Adds moisture to the cake batter.
Zest of 2 lemons – For a fresh, aromatic lemon flavor.
2 tablespoons fresh lemon juice – Adds extra citrusy zing to the cake.
For the Drizzle:
1/4 cup (60ml) fresh lemon juice – Adds a tangy, zesty flavor to the drizzle.
1/2 cup (100g) granulated sugar – Sweetens the drizzle and gives it a nice texture.
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Make the Cake Batter:
In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. If the mixture looks a little curdled, don’t worry—just continue mixing.
Stir in the lemon zest and lemon juice.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients, mixing gently until just combined. Be careful not to overmix.
