A treat for the senses: uncover the heavenly lemon drizzle cake recipe that will melt your taste buds

Indulge in the tantalizing flavors of a classic lemon drizzle cake, a dessert that combines the zesty tang of lemons with the soft, moist texture of a sponge cake. This easy-to-follow recipe will guide you through the steps of creating this delectable treat.

Ingredients:

For the Cake:

• 1 3/4 cups (220g) plain flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk

For the Lemon Drizzle:

• 1/2 cup (120ml) freshly squeezed lemon juice
• 1 cup (200g) granulated sugar

Instructions:

Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch (23×33 cm) baking pan.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Alternately Add Dry and Wet Ingredients
Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Pour Batter into Pan
Pour the batter into the prepared pan and spread evenly.
Step 7: Bake
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Make Lemon Drizzle
In a small bowl, whisk together the lemon juice and granulated sugar.
Step 9: Drizzle Over Cake
Immediately after removing the cake from the oven, poke holes all over the top using a fork or toothpick. Slowly pour the lemon drizzle over the cake, allowing it to soak in.
Step 10: Cool and Serve
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Serve and enjoy!

Enhance Your Lemon Drizzle Cake:

Toppings and Glazes:

• Lemon Cream Cheese Frosting: Combine softened cream cheese, lemon juice, sugar, and vanilla extract. Spread over the cooled cake.
• Lemon Glaze: Whisk together powdered sugar, lemon juice, and milk. Drizzle over the cake.

Variations:

• Blueberry Lemon Drizzle: Add fresh or frozen blueberries to the batter before baking.
• Raspberry Lemon Drizzle: Replace the lemon juice in the drizzle with raspberry puree.
• Orange Lemon Drizzle: Use a combination of lemon and orange juice for a citrusy twist.

Baking Tips:

• For a moist and tender cake, make sure your ingredients are at room temperature before mixing.
• Do not overmix the batter, as this can result in a tough cake.
• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.

Lemon Drizzle Cake: A Culinary Delight

The lemon drizzle cake is a timeless dessert that combines the refreshing tang of lemons with the comforting sweetness of a sponge cake. Whether you enjoy it plain or adorned with toppings, this delectable treat is sure to delight your taste buds. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving for more.

Frequently Discussed Topics

1. Can I use a different size pan for this recipe?
Yes, you can adjust the pan size. However, the baking time may vary. For a 9×9 inch (23×23 cm) pan, bake for 25-30 minutes. For an 11×15 inch (28×38 cm) pan, bake for 35-40 minutes.
2. How can I store the lemon drizzle cake?
Store the cake in an airtight container at room temperature for up to 3 days.
3. Can I freeze the lemon drizzle cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.