Lemon Drizzle Cake

Step 1

Preheat the oven to 325 degrees Fahrenheit (160°C). Grease and line a 9x5-inch loaf pan with parchment paper and set aside.

Step 2

Make the cake: In a large bowl, beat the softened butter, granulated sugar, and lemon zest with an electric mixer until pale and fluffy. Add the eggs one at a time on low speed, beating well after each addition, then stir in the milk and vanilla.

Step 3

Add the flour and baking powder and mix by hand until just combined. Pour the batter into the prepared pan and smooth the top.

Step 4

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 5

Make the drizzle: While the cake is baking, stir together the 1/3 cup of lemon juice and granulated sugar in a bowl to make the lemon drizzle.

Step 6

Remove the cake from the oven and immediately poke holes all over the top with a skewer. Then, evenly drizzle the lemon-sugar mixture over the warm cake and set aside to cool completely in the pan.

Step 7

Make the glaze: When the cake is cold, mix the powdered and lemon juice in a bowl until smooth. Add more juice or sugar, as needed, until it's thick but pourable.

Step 8

Lift the lemon drizzle cake from the pan and drizzle the glaze over the top, if using. Let the glaze set, then slice, serve, and enjoy!