“When life gives you lemons…”.. You finish! I’d say “…figure out which liquor tastes best with them”! 😀 I love lemons, couldn’t eat them fresh as some funny videos on the Internet show. Yet when it comes to lemon cakes (not to mention that this easy lemon drizzle cake is my favorite), I am the first in line.
The easy lemon drizzle cake is so soggy, so refreshing, so acid, so so so so sooooo good! It is one of my best options for breakfast (with my morning cup of espresso, of course). When it comes to my afternoon break, I wait for it more than for my working day to be over! 😀 It’s really one of my favorite cakes, and I’m sure it will become yours too!
This easy lemon drizzle cake is by far my favorite. Sweet and sour because of the zest used in the batter. And let’s not forget the lemon drizzle topping – it is heavenly! Can you imagine the smell? The smell of lemon that makes you get salivate in a nanosecond lol Okay okay, you better get the ingredients ready and we head towards the kitchen!
Besides the flavor and texture, this easy lemon drizzle cake is loved because it takes a moment to make it. You only need a couple of ingredients, and voilà you have a super delicious cake ready. I know some people use lemon frosting, but this cake is so good already, that no additions nor substitutes are needed, TRUST ME.
You may be worried about the zest here as most of the grocery store lemons are sprayed with insecticidal soaps that are toxic. True, this is why I only buy lemon from local farmers. I am more than happy having my own orange and lemon supplier from Sicily! If you do not have one, you better get bio lemons. If you can’t find the bio section in your grocery store, let your lemons soak in water with some bicarbonate for 10 minutes, then rinse them well before using.
Remember to take a picture of your easy lemon drizzle cake and let me see the result on Instagram by tagging me @pasta_pesto_pizza, or let me know your thoughts in the comments below. I can’t wait to hear from you!
Find out more of the best healthy recipes here.
Ingredients
-
For the cake
- For the lemon drizzle topping
Instructions
- Preheat the oven to 180°C (350F)
- Beat the butter and sugar together until smooth
- Beat in eggs, one at a time, slowly mixing through
- Add the flour, lemon zest, salt and baking powder and mix until well combined
- Pour the batter into your bread loaf (or any other cake pan), placing lemon slices on top (optional)
- Bake for 45 min or until well cooked The drizzle
- Mix together the lemon juice and confectioner's sugar
- When the cake is still warm, prick it with toothpick all over and pour the lemon and sugar mixture on top covering all the cake
- Let the cake cool completely before serving
Notes
- if you want a gluten-free lemon drizzle cake, replace the regular flour with the gluten-free one
- you may top the cake with some coconut flakes
- you can use as much of lemon drizzle topping as you like (I looaaaaaddd it lol)
- you may freeze the cake for up to 1 month
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