Lemon Drizzle Cake
A delightful lemon drizzle cake that combines sweetness with tang, perfect for any occasion.
Ingredients
- 200 g unsalted butter softened
- 200 g granulated sugar
- 4 large eggs
- 200 g all-purpose flour
- 2 tsp baking powder
- Zest of 2 lemons
- Juice of 1 lemon
- 100 g powdered sugar
- Juice of 1 lemon for drizzle
Instructions
- Preheat your oven to 175°C (350°F) and grease a round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift together the flour and baking powder, then gradually add to the wet mixture.
- Fold in the lemon zest and juice until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare the drizzle by mixing powdered sugar and lemon juice.
- Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Drizzle the lemon glaze over the cooled cake and let it set before serving.
Nutrition
Calories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10g
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