Name: Lemon Drizzle Cake Recipe
Prep time: 15 min
Cook time: 35 min
Yield: 16
Ingredients: 1 1⁄8 cup sugar; 1 large lemon; 1 cup unsalted butter; 4 extra large eggs; 4 tbsp. milk; 2 tsp. baking powder; 2 1⁄4 cup self rising flour; 1 cup granulated sugar; lemon juice

Lemon Drizzle Cake Recipe

Prep: 15 mins

Cook: 35 mins

Total: 50 mins

Serves:

Ingredients

1 1⁄8 cup sugar, (225 grams)
1 large lemon, peeled with a vegetable peeler, yellow part only
1 cup unsalted butter, (225 grams) at room temperature
4 extra large eggs, at room temperature
4 tbsp. milk
2 tsp. baking powder
2 1⁄4 cup self rising flour, (275 grams) See below to make your own self rising flour

For Crunchy Glaze:

1 cup granulated sugar, (200 grams)
lemon juice, from 2 lemons

Instructions

Preheat oven to 350F Grease and flour a standard 9 or 10 cup bundt pan
First make the lemon sugar: put the sugar and lemon peels in a food processor and process until the zest is completely incorporated in to the sugar. It will be pale yellow, moist, and fragrant. Note: if you don't have a food processor, the finely grate the zest of two lemons and mix into the sugar by hand.
Put the sugar and butter into the bowl of a stand mixer, or you can mix by hand with electric beaters. Cream them together for 4 to 5 minutes, scraping down the bowl as necessary. It should be pale and fluffy. Beat in the eggs, one by one.
Blend in the milk, then the baking powder, and finally fold in the flour. Don't over mix, but make sure everything is evenly incorporated.
Spoon the batter into your prepared pan and spread out evenly. Bake for 35 minutes, or until risen, golden, and a toothpick inserted near the center comes out without wet batter on it. The top should spring back when lightly touched.
Let the cake cool for 12 minutes, then run a thin offset spreading knife around the edges to gently loosen them. Loosen the cake around the center neck of the pan, soo. Gently flip the cake over onto a cooling rack.
Meanwhile, mix the sugar with enough lemon juice to make a loose paste, about the consistency of a runny honey. Brush the glaze liberally over the entire surface of the cake (while it is still warm!) going over it more than once if necessary. You'll want a thick even coating. Let the icing dry before slicing.