Lemon Drizzle Cake

A light, golden sponge that melts in the mouth, topped with a crunchy sugar crust. The lemon's acidity soaks into the cake, providing a sharp contrast to the rich butter.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 435
• Protein: 5 g
• Carbs: 57 g
• Fat: 20 g

Ingredients

• 87.5 g Minimum butter sweet ( softened )
• 137.5 g White sugar ( for the batter + for the syrup )
• 1.5 piece Egg ( whole )
• 87.5 g Wheat flour ( sifted )
• 0.5 tsp Baking powder ( level )
• 1 piece Citrus limon (L.) Burm. f. ( zest and juice )
• 25 g Icing sugar optional ( sifted )

Instructions

1. Creaming butter and sugar

   In a bowl, cream the butter and white sugar with a spatula or mixer. The mixture should become pale, creamy, and almost double in volume.

2. Adding eggs

   Add the eggs one by one, mixing vigorously between each. If the batter seems to curdle, add a tablespoon of flour to bind it.

3. Mixing dry ingredients

   Stir in the wheat flour, baking powder, and lemon zest. Mix gently until you get a smooth, homogeneous batter that falls heavily from the spoon.

4. Baking

   Pour into a greased mold. Bake at 180°C. The cake is ready when it is golden and a knife blade comes out clean and dry from the center.

5. Lemon drizzle

   Mix the lemon juice and the remaining white sugar (or icing sugar for a smoother finish). Prick the warm cake with a fork and pour the syrup over it. The liquid should be absorbed by the crumb.

Chef's tips

• Do not overmix the batter once the flour is added, or the cake will be tough.
• Prick the cake all the way to the bottom to ensure the syrup infuses everywhere.

Storage

Store in an airtight container at room temperature for 3 to 4 days.