Lemon Drizzle Cake

Total Time Prep: 25 min. Bake: 40 min. + cooling
Yield 12 servings
Test Kitchen Approved
With a light texture and vibrant flavor, this lemon drizzle cake is the perfect addition to your brunch or dessert menu.

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup 2% milk
  • 1/4 cup lemon juice
  • 2 tablespoons grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • DRIZZLE:
  • 3/4 cup confectioners' sugar
  • 2 tablespoons lemon juice

Directions

  1. Preheat oven to 325°. Line a 9x5-in. loaf pan with parchment paper; coat with cooking spray.
  2. In a large bowl, beat butter and sugar at medium speed until incorporated, 1-2 minutes. Beat in eggs, one at a time, until fluffy and pale in color, 2-3 minutes. Reduce mixer speed to low; beat in lemon juice, lemon zest and vanilla extract until smooth.
  3. In a small bowl, whisk together flour, baking powder and salt. While beating on low speed, alternate adding dry ingredients and milk to wet ingredients until just incorporated, 2-3 minutes. Pour batter into prepared loaf pan; bake 40-45 minutes or until a toothpick inserted into the center comes out clean.
  4. Remove cake from oven; let cool 10-15 minutes. In a small bowl, whisk together confectioners' sugar and lemon juice until smooth. Pour glaze over cake. Let cool completely; remove cake from loaf pan. Slice and serve.

Nutrition Facts

1 slice: 232 calories, 9g fat (5g saturated fat), 52mg cholesterol, 257mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 3g protein.

This sweet loaf pan cake is topped with a lemony sugar glaze. It's light and decadent, the perfect complement to a heavy dinner. —Taste Recipes Test Kitchen
Recipe Creator

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