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Lemon Drizzle Cake
A tender, buttery lemon loaf soaked with a crackly lemon-sugar drizzle.
Ingredients
| Volume | Grams |
|---|---|
| Cake | |
| 1/2 cup unsalted butter, softened | 113 g |
| 1 cup granulated sugar | 198 g |
| 2 large eggs | 100 g |
| 2 tbsp lemon zest, from 2 lemons | — |
| 1 1/2 cups all-purpose flour | 180 g |
| 1 1/2 tsp baking powder | 6 g |
| 1/4 tsp table salt | 1.5 g |
| 1/2 cup milk | 114 g |
| Drizzle | |
| 1/3 cup lemon juice | 75 g |
| 1/2 cup granulated sugar | 99 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F and grease and line the loaf pan.
- Beat the butter, sugar and zest until light, 3 minutes. Beat in the eggs one at a time.
- Whisk the flour, baking powder and salt. Add to the batter in three parts, alternating with the milk, mixing just until smooth.
- Bake 45–50 minutes, until a toothpick comes out clean.
- While the cake is hot, poke it all over with a skewer. Stir the lemon juice and sugar and spoon over slowly so it soaks in and leaves a crunchy crust. Cool in the pan.
Tips
- Don't dissolve the drizzle sugar fully; the undissolved crystals give the signature crunch.
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