Classic Lemon Drizzle Cake

Ingredients:

For the cake

190g plain flour

1 tsp baking powder

½ tsp salt

200g granulated sugar

2 medium eggs

115g unsalted butter, melted and cooled

120ml whole milk

1 tsp vanilla extract

2 tbsp lemon zest (about 2 lemons)

60ml fresh lemon juice (about 2 lemons)

For the Glaze:

120g sugar

2-3 tbsp fresh lemon juice (30-45ml)

Method:

Step 1. 

Preheat your oven to 175°C. Line a 9x5 inch loaf pan with parchment paper.

Step 2.

In a medium bowl, whisk together the flour, baking powder, salt and lemon zest. Set aside.

Step 3. 

In a large bowl, whisk the granulated sugar and eggs together until well combined. Gradually whisk in the melted butter, then add the milk, vanilla extract, and lemon juice. Mix until smooth.

Step 4.

Add the dry ingredients to the wet ingredients, and stir until just combined. Do not overmix.

Step 5.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. If the top starts to brown too quickly, cover it loosely with aluminium foil.

Step 6.

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 7. 

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but pourable. Adjust with more lemon juice or powdered sugar as needed.

Step 8.

Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set before slicing and serving.

Enjoy!