Lemon drizzle cake is one of my favorite British bakings.
The hotel I worked in England was famous for traditional British puddings.
Sticky toffee pudding, treacle sponge, summer pudding, jam roly poly, spotted dick….etc
All kind of old goodies. (If you know all of them, I am surprised!!)
And there was a bar where they served afternoon tea.
Because of that, I got to learn how to make all the traditional puddings AND also these traditional cakes too.
One of them was this lemon drizzle.When I prepared one afternoon tea for the first time, of course I tried a bit and OMG, I fell in love with this cake immediately!!
I LOVE THIS CAKE SO MUCH!!! Not only this lemony flavor, this crunchy top!!
I have learned French baking long time ago when I started to learn about bakings so I had known weekend citron but this cake!! Wow, this top is so unique and AMAZING!!
The secret of this unique texture is granulated sugar!!
When you make glaze, use granulated sugar instead of icing sugar and you never put it back to oven like weekend citron after you drizzle the glaze.
So easy right?
Lemon Drizzle Cake
- 110 g butter
- 160 g granulated sugar
- 2 eggs
- 150 g flour
- 1 tsp baking powder
- 1 lemon zest
- 70 ml milk
- 100 g granulated sugar
- 1 lemon juice
- Prepare a loaf tin with baking paper.preheat the oven to 180c.
- Beat the butter and sugar till it gets fluffy and slightly white.
- Add whisked eggs little by little.
- Shifted baking powder and flour together.
- Beat in shifted flour and milk alternately.
- Combine the lemon zest and pour it in the prepared tin and bake for about 40-45 minutes.
- While it is baking, make the glaze. Squeeze the lemon juice and shieve, then mix with granulated sugar.
- As soon as the cake is baked, pick all over the cake with tooth pick or skewer and drizzle the glaze.
- Leave it in the tin until it gets cool.
You can freeze this cake.
Although I baked this with a loaf tin, actually better with 18cm cake tin!