Lemon Drizzle Cake
Ingredients
- 87.5 gUnsalted butter (softened)
- 137.5 gWhite sugar (for the batter + for the syrup)
- 1.5 pcEgg (whole)
- 87.5 gWheat flour (sifted)
- 0.5 tspBaking powder (level)
- 1 pcCitrus limon (L.) Burm. f. (zest and juice)
- 25 gIcing sugar (sifted)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight container at room temperature for 3 to 4 days.
