Description
A light and moist cake with a tangy lemon cream drizzle.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- Mix flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light. Add eggs one at a time.
- Alternate adding dry ingredients and milk. Mix in lemon zest and juice.
- Pour batter into pan. Bake for 45-50 minutes.
- Cool for 10 minutes, then remove from pan.
- Whip cream and powdered sugar until thick. Drizzle over cake.
Notes
- Store in an airtight container for up to 3 days.
- Use fresh lemon juice for best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: lemon cake, drizzle cake, easy dessert