Description
This Christmas Lemon Drizzle Cake is a bright and zesty treat perfect for the holiday season. Combining the rich flavors of buttery cake with the tangy freshness of lemon zest and juice, this loaf makes an inviting centerpiece for any festive gathering. It’s easy to prepare and bakes to a moist, tender crumb with a delightful citrus aroma.
Ingredients
Scale
Dry Ingredients
- 200g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 200g unsalted butter
- 200g granulated sugar
- 4 large eggs
- Zest of 2 lemons
- Juice of 2 lemons
Instructions
- Preheat the oven: Set your oven temperature to 180°C (350°F) to prepare for baking the cake.
- Prepare the loaf pan: Grease the loaf pan thoroughly and then line it with parchment paper to ensure the cake doesn’t stick and can be removed easily.
- Cream butter and sugar: In a mixing bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light, creamy, and fluffy, which usually takes several minutes.
- Add eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate them and achieve a smooth batter.
- Combine dry ingredients: Stir together the all-purpose flour, baking powder, and salt in a separate bowl; then gradually mix this dry mixture into the wet ingredients until just combined.
- Add lemon flavor: Incorporate the zest and juice of two lemons into the batter, mixing gently until the lemon flavor is evenly distributed throughout.
- Pour batter into pan: Transfer the prepared batter into the lined loaf pan, spreading it evenly.
- Bake the cake: Place the pan in the oven and bake for 50 to 60 minutes. Check doneness by inserting a skewer into the center; it should come out clean when the cake is fully baked.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar and a smoother batter.
- Do not overmix the batter once the flour is added to keep the cake tender and fluffy.
- If desired, prepare a lemon drizzle syrup with extra lemon juice and sugar to brush on top for added moistness and tangy sweetness.
- Allow the cake to cool completely before slicing to maintain its structure and texture.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
