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Lemon Drizzle Cake

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A moist, zesty lemon drizzle cake that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter (softened)
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 cup all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Zest of 2 lemons
  • Juice of 3 lemons (about ½ cup)
  • Powdered sugar (for the glaze)

Instructions

  1. Prep your baking dish: Start by preheating your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. Cream the butter and sugar: In a large mixing bowl, add your softened butter and granulated sugar. Using an electric mixer, cream them together until light and fluffy (about 3-5 minutes).
  3. Add eggs: Crack in the eggs, one at a time, mixing well after each addition.
  4. Sift dry ingredients: In a separate bowl, whisk together your all-purpose flour, almond flour, baking powder, and salt.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture while alternating with the lemon juice.
  6. Add your zest: Fold in the lemon zest, ensuring it’s evenly distributed throughout the batter.
  7. Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the oven for about 50-60 minutes.
  8. Cool time: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
  9. Make the glaze: While your cake cools, whisk together powdered sugar with a few tablespoons of lemon juice.
  10. Serve: Slice the cake and serve it with a cup of tea or as the perfect dessert at your next gathering.

Notes

Garnish with fresh lemon slices or edible flowers for added flair.

Nutrition

Keywords: lemon cake, dessert, baking, citrus, easy recipe

Find it online: https://peakplatter.com/lemon-bliss-baking-season/