Lemon Drizzle Cake
A moist, tangy sponge cake with a glossy lemon glaze that soaks into the warm cake, creating a zesty and refreshing dessert bursting with citrusy goodness.
Ingredients
For the cake
- 220 g granulated sugar
- 225 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 120 ml vegetable oil
- 4 large eggs
- 120 ml freshly squeezed lemon juice
- 2 lemons zest
- 60 ml milk
For the glaze
- 200 g powdered sugar
- 3 tbsp freshly squeezed lemon juice
Instructions
- Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk sugar and oil until smooth. Add eggs one at a time, then stir in lemon juice, zest, and milk.
- Gradually fold the dry ingredients into the wet mixture. Mix gently to avoid overworking the batter.
- Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, whisk powdered sugar and lemon juice into a smooth glaze.
- While the cake is still warm, poke holes in the top with a skewer and drizzle the glaze over, letting it soak into the sponge.
- Allow the cake to cool completely before slicing. Serve and enjoy!