Lemon Drizzle Cake
This zesty Lemon Drizzle Cake is bursting with fresh lemon flavor and topped with a tangy lemon syrup that soaks into the cake, creating a deliciously moist and citrusy treat!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup granulated sugar
- 4 eggs
- 2 cups self-rising flour
- Juice of 1½ lemons
- ⅓ cup granulated sugar (for drizzle)
- 1 cup (2 sticks) unsalted butter, softened
- 1 lemon, zested
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×4-inch loaf tin with parchment paper.
- In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift in the self-rising flour, add the lemon zest, and mix until just combined.
- Pour the batter into the prepared loaf tin and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, mix together the lemon juice and ⅓ cup of granulated sugar in a small bowl to create the drizzle.
- Once the cake is done, remove it from the oven and let it cool in the tin for 5 minutes. Pour the lemon drizzle over the warm cake, allowing it to soak in.
- Let the cake cool completely before slicing and serving.
Nutrition
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg