Description
Zesty lemon drizzle cake promises a tangy paradise of sweet-citrus bliss. Moist crumb and bright glaze deliver pure British bakery magic, inviting you to savor each delightful slice with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup vegetable oil
- 1 cup full-fat sour cream
Lemon Flavoring:
- Zest of 2 large lemons
- 2 tablespoons lemon juice
- 2 teaspoons lemon extract
Dry Ingredients and Leavening:
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup milk (room temperature)
Glaze:
- 1/2 cup granulated sugar
- 24 tablespoons (1 1/2 cups) lemon juice
Instructions
- Warm the oven to 350°F and thoroughly coat a bundt pan with butter or cooking spray.
- Combine eggs, sugar, and oil in a large mixing bowl, whisking until the mixture becomes light and uniform.
- Incorporate sour cream, freshly grated lemon zest, lemon juice, and vanilla extract into the egg mixture, blending thoroughly.
- Gently sift flour, baking powder, and salt together in a separate bowl to eliminate any lumps.
- Gradually fold the dry ingredients into the wet mixture, alternating with milk to maintain a smooth, consistent batter.
- Transfer the batter into the prepared bundt pan, ensuring even distribution.
- Bake for 36-40 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow the cake to rest in the pan for 10 minutes, enabling it to set and cool slightly.
- Carefully invert the cake onto a wire rack, releasing it from the pan.
- Prepare the lemon glaze by mixing powdered sugar and lemon juice until smooth.
- While the cake is still warm, drizzle half the glaze over the bottom of the cake, allowing it to absorb deeply.
- After 5 minutes, flip the cake and continue glazing with the remaining mixture, ensuring complete coverage.
Notes
- Customize the cake’s texture by swapping sour cream with Greek yogurt for a tangier, lighter crumb.
- Enhance lemon flavor by adding a splash of limoncello or using Meyer lemons for a sweeter, more nuanced citrus profile.
- Prevent cake from sticking by thoroughly greasing the bundt pan and dusting with flour or using a non-stick baking spray.
- Transform into a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend for celiac-friendly enjoyment.
- Prep Time: 15 mins
- Cook Time: 36-40 mins
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 305 kcal
- Sugar: 36 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg