Lemon Drizzle Cake
There is something about a simple lemon cake that I never get tired of. This Lemon Drizzle Cake is soft, moist and full of fresh lemon flavour, with a sweet and tangy lemon glaze poured generously over the top.
I love a lemon cake that actually tastes of lemon, so there is plenty of fresh lemon zest and juice in the cake itself. The combination of butter and a little oil gives you that lovely buttery flavour while keeping the crumb soft and moist. It's one of those cakes that doesn't need anything too complicated to make it special.
Once the cake has completely cooled, it is finished with a really simple lemon glaze. I like to keep the glaze quite thick so that it sits beautifully on top of the cake and slowly drizzles down the sides. Let it set before slicing and you have the perfect little cake to serve with a cup of tea or coffee.
It's fresh, lemony and just sweet enough, and the kind of easy homemade cake that is perfect for pretty much any occasion.
Preparation Time 25 minutes
Cook Time 50-60 minutes
Serves 10-12
Ingredients
Lemon Cake
½ cup butter- softened
45 ml oil
⅞ cup sugar
3 eggs- room temperature
Zest of 3 lemons
4-5 tablespoons fresh lemon juice
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
100 ml milk
Lemon Glaze
1½ cups icing sugar
2 tablespoons fresh lemon juice
1 teaspoon milk
Instructions
Preheat the oven to 180°C. Line an 8-inch square cake pan with parchment paper and set it aside.
Add the softened butter, oil and sugar to a large mixing bowl. Beat on high speed for 4-5 minutes, until light and pale.
Add the eggs one at a time, mixing well after each addition until the mixture is smooth. Add the lemon zest and lemon juice and mix until combined.
Add the flour, baking powder, salt and milk. Mix just until everything comes together and you have a smooth cake batter. Be careful not to over mix the batter.
Pour the batter into the prepared cake pan and smooth the top. Bake at 180°C for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
Set the cake aside and allow it to cool completely before adding the glaze.
To make the lemon glaze: combine the icing sugar, lemon juice and milk. Mix until smooth and thick but still pourable.
Pour the glaze over the cooled lemon cake, allowing a little to drizzle naturally down the sides.
Leave the cake for a little while to allow the glaze to set before slicing and serving.
A little tip
Make sure the cake is completely cool before pouring over the lemon glaze. If the cake is still warm, the glaze will melt and disappear into the cake rather than giving you that lovely white finish on top.
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