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Moist Lemon Drizzle Cake Recipe Easy Zesty Glaze Homemade Delight

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A moist lemon drizzle cake with a bright, zesty glaze that balances tartness and sweetness perfectly. This easy recipe uses simple ingredients and is perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 3 tablespoons fresh lemon juice (for glaze)
  • Zest of 1 lemon (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan well or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the lemon zest and vanilla extract.
  5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix gently just until combined.
  6. Fold in the fresh lemon juice carefully to keep the batter light and moist.
  7. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan lightly to release air bubbles.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs. Tent with foil if the top browns too fast.
  9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
  10. While the cake cools, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Thin with additional lemon juice if needed.
  11. Drizzle the glaze over the warm cake and let it cool completely before slicing.

Notes

Do not overmix the batter to avoid a tough cake. Let the cake cool slightly before glazing to prevent the glaze from running off. Use fresh lemons for best flavor. For gluten-free, substitute flour with gluten-free baking flour. For dairy-free, swap butter with coconut oil and milk with plant-based milk.

Nutrition

Keywords: lemon drizzle cake, lemon cake, zesty glaze, moist cake, easy lemon dessert, homemade lemon cake

Find it online: https://yumnode.com/moist-lemon-drizzle-cake-recipe-easy-zesty-glaze-homemade-delight/