Lemon Drizzle Cake

Lime fans, keep in mind: comes together quickly and bakes up light, cosy and damp. Dress it up along with an easy three-ingredient glaze that leaves jaunty white colored red stripes down its sides.
This easy Lemon Drizzle Pie recipe is risk-free, works each time, method. The classic bake, so simple and tasty.

This is, without a doubt, one of our much-loved pies ever before. It’s easy, delicious and works every time. What more could you want from a Lemon Drizzle Cake recipe?!

Prep Time :  30 minutes
Cook Time :  40 minutes
Yield: 10 to 12 servings

Ingrédients :

Cake :

  • Nonstick cooking spray, for the pan
  • 3 1/4 cups all-purpose flour (see Cook’s Note)
  • 5 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 3 sticks (1 1/2 cups) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • Zest of 3 lemons
  • 6 large eggs
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract

Directions :

  1. For the cake: Preheat the stove to 350 degrees F. Spray a 10-cup nonstick bundt pan nicely along with cooking spray.
  2. Sift the flour, baking powder and salt into a medium bowl and stir to combine.
  3. Cream the butter, granulated sugar and lemon zest in a stand mixer fitted with the paddle attachment on medium-high speed until lightened, about 2 minutes. Add the eggs one a time, making sure each is fully combined before adding the next and stopping to scrape down the sides of the bowl once. Turn the speed to low and add half of the flour mixture; mix until combined. Add the milk and vanilla and mix until combined, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, then turn the speed up to medium and mix until the batter is smooth, a few seconds.
  4. Spread the batter into the prepared pan and bake until a tester inserted in the center of a side comes out clean, about 40 minutes. Cool on a rack for 10 minutes, then unmold onto the rack and let cool completely.
  5. For the glaze: Combine the cream cheese and confectioners’ sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until smooth. Add 2 tablespoons lemon juice and mix until smooth and pourable but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake and let drip down the sides.

 

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