Snack · 60 min · british

Lemon Drizzle Cake

Dinner decisions, handled: Lemon Drizzle Cake pairs all-purpose flour with baking powder for a 60-minute British snack.

✓ USDA-verified nutrition data

Ingredients

• 1.75 cups All-purpose flour
• 2 tsp Baking powder
• 0.75 cup Butter
• 1 cup Granulated sugar
• 3 Eggs
• 3 Lemons
• 0.75 cup Powdered sugar

Steps

1. Cream the butter and sugar, beat in the eggs and the zest of two lemons, then fold in the flour with a pinch of salt.
2. Bake in a lined loaf tin at 350°F for 40 to 45 minutes until golden and a skewer comes out clean.
3. While it bakes, mix the juice of the lemons with the powdered sugar into a thin, sharp syrup.
4. Poke the hot cake all over with a skewer and pour the syrup over slowly, letting it soak in. This is the drizzle — the cake should glisten.
5. Cool completely in the tin so it absorbs every drop. The crunchy, tangy top against the tender crumb is what makes this cake a national treasure.

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