I love a good slice of cake and a cup of tea, in particular when it's warm and sunny outside. And in no way says sunshine like shiny yellow, zesty lemons! This is one of my favourite, easy recipes for a light, fluffy lemon drizzle cake. This is additionally my boyfriend's absolute favored; he exclaimed it was the finest cake he's ever had, which is actually announcing anything! Serve with a cup of tea and a scoop of vanilla ice cream. When life give you lemons, make lemon cake
Ingredients
- 1 cup white sugar
- 2 tablespoons white sugar
- 1 cup unsalted butter, slightly softened
- 4 eggs
- 1 3/4 cups self-rising flour
- 1 tablespoon baking powder (optional)
- 1 lemon, zestedLemon
Glaze:
- 1 lemon, zested and juiced
- 7 tablespoons white sugar
Directions
- Preheat the oven to 350 levels F one hundred seventy five( levels C). degree additives into bowls. Line a loaf pan with parchment paper.
- mix 1 cup plus two tablespoons sugar and butter in a large bowl. Beat with an electrical mixer till creamy and light. Add 1 egg at a time, beating till the batter returns to a uniform fail to see color earlier than including the subsequent. Sift in flour progressively. Fold with a wood spoon to be sure flour is stumble upon. Add baking powder and lemon zest.
- Pour batter into the arranged pan, being careful not to press it down.
- Bake in the preheated oven till a toothpick inserted into the center comes out blank, forty to forty five minutes. Try not to open the oven door early to circumvent collapsing the fluffy cake.
- Juice the zested lemon into a small bowl. Add the zest and juice of the 2nd lemon. Stir in 7 tablespoons sugar till dissolved. Pour glaze over the warm cake and go away to cool in the pan; glaze will harden as the cake cools.
Footnotes
Cook's Note:
I like to add very finely chopped mint leaves to the glaze for a fresh twist!