Lemon Drizzle Easy Cake
A delightful dessert bursting with sweet and tangy lemon flavors, perfect for any occasion.
Servings: 8 servings
Calories: 280kcal
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Lightly spooned into the measuring cup
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened At room temperature
- 1 cups granulated sugar
- 2 large eggs Room temperature
- 0.5 cups buttermilk Or substitute with yogurt
- 2 large lemons, zest For flavor
- 0.25 cups fresh lemon juice For the batter
- 0.5 cups powdered sugar For the drizzle
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Mixing
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Add in the buttermilk, lemon zest, and lemon juice, blending until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Drizzle & Cool
- While the cake is cooling, whisk together the lemon juice and powdered sugar for the drizzle.
- Once the cake is done, let it cool in the pan for 10 minutes, then transfer it to a wire rack.
- Poke holes in the warm cake and pour the lemon drizzle over the top.
- Let the cake cool completely before slicing and serving.
Notes
For a more complex flavor, add a pinch of vanilla extract or poppy seeds. Consider serving with whipped cream or fresh berries.