Linda's Lemon Drizzle Cake
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
63
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350°F
2
Butter and flour a 9-inch non-stick loaf pan
3
In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer)
4
Gradually beat in the eggs and mix until light and fluffy
5
Stir in the lemon zest, flour, and baking powder, and mix well
6
Add 2 tablespoons of the lemon juice and mix well again
7
Then beat in the milk
8
Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes
9
In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze
10
When it's ready, take the cake out of the oven and cool in the pan for 5 minutes
11
Then turn it out onto a plate
12
Pierce the top of the cake all over with a thin skewer
13
Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed
14
Ready to eat
15
Preheat the oven to 350°F
16
Butter and flour a 9-inch non-stick loaf pan
17
In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer)
18
Gradually beat in the eggs and mix until light and fluffy
19
Stir in the lemon zest, flour, and baking powder, and mix well
20
Add 2 tablespoons of the lemon juice and mix well again
21
Then beat in the milk
22
Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes
23
In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze
24
When it's ready, take the cake out of the oven and cool in the pan for 5 minutes
25
Then turn it out onto a plate
26
Pierce the top of the cake all over with a thin skewer
27
Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed
28
Ready to eat