Christmas Lemon Drizzle Cake
A festive cake that combines the refreshing zest of lemon with a sweet drizzle, perfect for holiday gatherings.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Let come to room temperature.
- 3 large eggs Can substitute with flaxseed meal or applesauce for a vegan option.
- 1 cups milk Almond milk or oat milk can be used as dairy alternatives.
- 0.25 cups fresh lemon juice Use freshly squeezed for best flavor.
- Zest of 2 lemons lemon zest Adds vibrant flavor.
- 2 teaspoons baking powder
- 0.5 teaspoons salt
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice Adjust for desired glaze consistency.
Instructions
Preparation
- Gather all your ingredients and allow the butter and eggs to come to room temperature.
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk, lemon juice, and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
Baking
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Glazing and Serving
- While the cake is baking, prepare the glaze by mixing the powdered sugar with fresh lemon juice.
- Once the cake is baked, allow it to cool slightly before drizzling the glaze over the top.
- Let the cake cool completely before slicing and serving.
Notes
To keep fresh, store in an airtight container at room temperature for up to 3 days. Can be frozen for up to three months.