This easy Lemon Drizzle Cake is a beautiful recipe, perfect for days when you’re craving a decadently tender dessert with abundant lemon flavoring. I got this recipe from my friend, Agnus Dunn, who lives in California where lemons are fresh and plentiful.
1. Preheat the oven to 350 degrees and grease an 8″x4″ loaf pan. Set aside.
2. Cream together until pale and creamy:
1 cup unsalted butter, softened
1 cup granulated sugar
3. Beat in, one at a time, 4 large eggs
4. Stir in the zest of 1 lemon. For best results, use an organic lemon.
5. Sift together and fold into the butter mixture:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6. Spoon the batter into the prepared loaf pan. Bake for 40-50 minutes, until a toothpick comes out clean.
7. Remove the cake from the oven and let it cool in the pan while making the drizzle.
8. To make the drizzle, mix together
3 Tablespoons lemon juice (about 1 1/2 lemons)
1/2 cup granulated sugar
9. Prick the warm cake all over with a skewer or a fork. Pour the drizzle over the top of the cake, allowing the juice to seep into the cake.
10. Keep the cake in the pan until completely cool, then remove, slice and serve.
Buen Provecho!