Lemon Drizzle Cake

Ingredients

• 1 teaspoon neutral oil, for the pan
• 1 1/2 cups (180 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 3/4 cup (170 g) unsalted butter, cubed
• 1 cup (200 g) granulated sugar, for cake
• 3 large eggs
• 1 tablespoon finely grated lemon zest, from about 2 lemons
• 2 tablespoons whole milk
• 1/4 cup (60 ml) fresh lemon juice, from about 2 lemons
• 1/3 cup (67 g) granulated sugar, for drizzle

Method

1. 1

   Step 1. Allow about 2 hours 50 minutes, including 30 minutes butter softening, 45–55 minutes baking and at least 1 hour cooling. Use an 8 1/2-by-4 1/2-inch loaf pan, parchment, bowls, mixer, skewer and rack. This loaf has a simple lemon-sugar drizzle and makes 10 slices. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Let the cubed butter, eggs and measured milk lose their refrigerator chill for about 30 minutes; the butter should be pliable but not oily. Heat the oven to 350°F. Grease the pan with the oil and line the base and long sides with parchment. Whisk the flour, baking powder and salt.

3. 3

   Step 3. Rub the measured lemon zest into the cake sugar with your fingertips for about 30 seconds, until fragrant. Beat this sugar with the softened butter for 3 minutes until pale and fluffy, scraping the bowl. Beat in the eggs one at a time. Fold in the flour mixture, then the milk, just until smooth. Scrape into the pan and level the surface.

4. 4

   Step 4. Bake for 45–55 minutes, until risen and golden and a skewer in the center comes out without wet batter. Tent with foil if it browns before the center finishes. Do not taste uncooked batter.

5. 5

   Step 5. While the cake bakes, stir the lemon juice and drizzle sugar together. After the cake has cooled in its pan for 10 minutes, prick the top repeatedly with a skewer about halfway through. Spoon the drizzle slowly over the surface, allowing each spoonful to soak in.

6. 6

   Step 6. Leave in the pan another 20 minutes, then lift onto a rack and cool at least 30 minutes more before slicing. Wait until completely cool before covering for storage.