Ingredients :
For the Cake:
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs
1/3 cup (80ml) freshly squeezed lemon juice
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Zest of 2 lemons
For the Lemon Glaze:
1 cup (120g) powdered sugar
2-3 tablespoons freshly squeezed lemon juice
Zest of 1 lemon (for garnish)
Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper for easy removal.
In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 2: Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Pour the glaze over the cooled cake, allowing it to drip down the sides. Sprinkle with lemon zest for an extra burst of flavor.
Recipe Tips
Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smooth batter.
Extra Moisture: For a super moist cake, poke small holes into the cake while warm and drizzle a bit of lemon juice before adding the glaze.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Serve this delightful lemon drizzle cake with a cup of tea or coffee, and enjoy its zesty perfection! 🍋😊
