Description
A light and zesty lemon drizzle cake with a soft, moist crumb and a creamy glaze, perfect for any celebration.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Edible flowers for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the cake pan by greasing and flouring a 9-inch round cake pan.
- Cream the butter and sugar together until light and fluffy.
- Incorporate the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and juice.
- Combine the dry ingredients in another bowl and mix.
- Mix the dry ingredients into the wet mixture, alternating with the buttermilk.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
- Drizzle the glaze made from powdered sugar and lemon juice and decorate with edible flowers.
Notes
Ensure ingredients are at room temperature before mixing for best results. You can store the cake wrapped at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg