Lemon Drizzle Cake
- Total Time
- 45 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/225 grams butter (2 sticks), softened, more for greasing pan
- 2cups plus 3 tablespoons/275 grams all-purpose flour
- 5½teaspoons baking powder
- ¼teaspoon kosher salt
- Finely grated zest and juice of 2½ lemons
- 2¼cups/450 grams granulated sugar
- 4large eggs
- ¼cup/60 milliliters whole milk
Nutritional analysis per serving (24 servings)
236 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 4 grams protein; 118 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
- Step 2
In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
- Step 3
In the bowl of an electric mixer, beat together butter and half of the sugar (225 grams/1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that’s O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
- Step 4
Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
- Step 5
While cake bakes, in a small bowl mix together remaining half of the sugar (225 grams/1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
Private Notes
Comments
It would be more helpful to provide the volume of lemon juice and zest, rather than the arbitrary instruction, "2 1/2 lemons." Right now, the lemons in my market are huge, with a small amount of pulp for juicing. So I'll have a great quantity of zest with not much juice.
Melissa -- would you kindly adjust the recipe to reflect the amounts of lemon j. and zest? Thanks so much.
Would it be a disaster to use a 9x13 pan? I've never seen a 9x12 in person, and there are only a handful on Amazon that I saw. But I do have 9x13s galore.
A 9x12 would be a quarter-sheet pan with 1-inch sides. The low sides are key to getting the cake out in one piece as described. Alternatively, you could glaze the cake right in the deep 9x13 and serve it out of the pan, too.
We loved this cake but it was a bit too sweet
To make the cake more lemony, I double the zest to 4 TBS, divided. I add 2 TBS to the initial 225 g sugar and let it sit overnight and then the other 2 TBS to the dry ingredients per recipe directions. I thought it took it up a level.
My 13 yo baked this for us and it was delicious! The lemon is punchy and bright and the crunchy sugar topping is perfect. A wonderful snacking cake.
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