- Eggs 3 whole large • 130 kcal
- Salted butter ¾ cup, softened to room temperature
- Lemon zest 1 tbsp
- Powdered white sugar 1 cup
- Flour 1¼ cup
- Baking powder 1½ tsps • 156 kcal
- Fresh lemon juice 2 tbsps
- Buttermilk 1/2 cup
- For lemon syrup
- Powdered white sugar 1/4 cup
- Drinking water 3 tbsps
- Lemon juice 3 tbsps
- For lemon icing
- Icing sugar 1 cup
- Fresh lemon juice 1/4 cup
Lemon drizzle cake is a perfect recipe to be enjoy during long summer noon along with a cup of green tea or peach iced tea! The oh-so-soft and buttery texture will just melt in your mouth and the subtle lemony flavors are just worth drooling over.
For the ones who prefer to have the dessert low on sugar, you may choose to either skip soaking the cake in lemon syrup or not pour the lemon icing on top like Mary Berry's classic lemon drizzle cake.
I prefer to pour both the lemon syrup and lemon icing when the cake is still slightly warm or almost getting cold. I have experienced that the cake soaks the syrup and icing better while it is warm else you may get a crusty coating of the sugar if you pour it over cold or chilled cake, which makes the sugar content a little too overwhelming…
Either way, you will surely get a fantastic tangy treat in the end!
Preheat the oven to 175 degrees C and lightly grease a spring form pan. Line the pan with butter paper on all sides and at the base.
Whisk the eggs in a large bowl for about 5 minutes or until it is frothy in consistency. Add softened butter, lemon zest, and powdered white sugar to the eggs and whisk all until well blended. Add the flour, baking powder, lemon juice, and buttermilk to the egg mixture and fold everything together with light hands until well blended and smooth in consistency.
Transfer the batter in to the prepared baking pan and bake the cake for about 30 minutes or until the cake cooks at the center. Remove the cake from the spring form pan and keep it aside to cool a little.
Prepare the lemon syrup by boiling all the ingredients together in a pan until the sugar dissolves while stirring the mix continuously.
Keep the lemon syrup aside to cool. Now, pierce the cake many times with a toothpick all over and then gently pour the lemon syrup all over the cake and keep it aside. In another bowl, whisk the lemon icing ingredients thoroughly until well blended and smooth in consistency. Spread the lemon drizzle over the warm or cooled cake, as per your preference, and serve!
Make sure you move your hands in only one direction while you whisk the eggs with a fork, hand whisk or a spoon. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only. Maintain the baking temperature and you might need to keep a watch on the cake in the final minutes of baking. Make sure that you carefully remove the egg shells while you break the egg to be used for cooking. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe. Repeat if you need more than one egg for the recipe.
Nutritional information (per serving): 357 Calories, 20.1g Total fat (12.2g Saturated fat, 1g Polyunsaturated fat, 5.4g Monounsaturated fat), 105.8mg Cholesterol, 242.7mg Sodium, 73.6mg Potassium, 41g Total carbohydrates (0.5g Dietary fiber, 28g Sugars), 4.1g Protein