Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Total time: PT0D0H0M
Yield: makes Two 9" x 5" Loaves
Ingredients: 16 Tbsp. unsalted butter, plus more for pan; 2 1 ⁄ 4 cups self-rising flour, plus more for pan; 1 cup almond flour; 1 ⁄ 2 tsp. kosher salt; 2 1 ⁄ 4 cups sugar; Zest of 2 lemons; 4 eggs; 1 ⁄ 2 cup milk; 2 cups confectioners' sugar; 1 cup fresh lemon juice; For the glaze:1 1⁄2 cups confectioners' sugar; 2 Tbsp. fresh lemon juice; Zest of 1 lemon

Serves
makes Two 9" x 5" Loaves

By SAVEUR Editors

Published on October 5, 2011

This classic English cake is drenched in a bright lemon syrup and topped with a zesty glaze. A cup of citrusy Earl Grey tea makes a perfect pairing. This recipe was created in conjunction with Beth Kracklauer’s story, “Butchers’ Banquet”.

Equipment

Ingredients

For the Cake

16 Tbsp. unsalted butter, plus more for pan
2 ¹⁄₄ cups self-rising flour, plus more for pan
1 cup almond flour
¹⁄₂ tsp. kosher salt
2 ¹⁄₄ cups sugar
Zest of 2 lemons
4 eggs
¹⁄₂ cup milk

For the Syrup

2 cups confectioners' sugar
1 cup fresh lemon juice
For the glaze:1 1⁄2 cups confectioners' sugar
2 Tbsp. fresh lemon juice
Zest of 1 lemon

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Instructions

Step 1

Heat oven to 350°. Grease and flour two 9" x 5" x 2 1⁄2" loaf pans; set aside. In a medium bowl, whisk together flour, almond flour, and salt; set aside. In a large bowl, beat butter, sugar, and lemon zest until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, until smooth. Alternating, add flour mixture in 3 batches and milk in 2 batches, beginning and ending with flour mixture, and mix until just combined. Divide batter evenly between loaf pans and smooth tops; bake, rotating pans halfway through cooking, until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 45 minutes.

Step 2

While cakes bake, make the syrup: Bring sugar and juice to a boil in a 1-qt. saucepan over high heat, and cook, stirring, until sugar dissolves, about 1 minute; remove from heat. When cakes are finished baking, let cool for 10 minutes, and then, using a toothpick, poke as many holes as possible through each cake. Pour half the warm syrup over each cake, and allow cakes to cool completely in pans.

Step 3

Make the glaze: In a medium bowl, whisk together sugar, juice, and zest until smooth. Remove cakes from pans and transfer to a serving platter. Drizzle half the glaze over each cooled cake and let glaze set before serving.

Heat oven to 350°. Grease and flour two 9" x 5" x 2 1⁄2" loaf pans; set aside. In a medium bowl, whisk together flour, almond flour, and salt; set aside. In a large bowl, beat butter, sugar, and lemon zest until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, until smooth. Alternating, add flour mixture in 3 batches and milk in 2 batches, beginning and ending with flour mixture, and mix until just combined. Divide batter evenly between loaf pans and smooth tops; bake, rotating pans halfway through cooking, until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 45 minutes.
While cakes bake, make the syrup: Bring sugar and juice to a boil in a 1-qt. saucepan over high heat, and cook, stirring, until sugar dissolves, about 1 minute; remove from heat. When cakes are finished baking, let cool for 10 minutes, and then, using a toothpick, poke as many holes as possible through each cake. Pour half the warm syrup over each cake, and allow cakes to cool completely in pans.
Make the glaze: In a medium bowl, whisk together sugar, juice, and zest until smooth. Remove cakes from pans and transfer to a serving platter. Drizzle half the glaze over each cooled cake and let glaze set before serving.