Get ready to tantalize your taste buds with the most irresistible British dessert that will make your kitchen smell like a slice of heaven! Our Lemon Curd Drizzle Cake is not just another ordinary cake - it's a zesty, moist masterpiece that promises to transport you to culinary bliss with every single bite. Imagine a perfectly golden cake infused with bright lemon flavors, dripping with luxurious lemon curd that seeps into every delectable crumb. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 cup lemon curd (for drizzle)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch loaf pan with parchment paper, ensuring the paper extends slightly over the sides for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add eggs one at a time, beating thoroughly after each addition. Mix in the vanilla extract and lemon zest.
- In a separate bowl, sift together the all-purpose flour and baking powder (if using). Gradually fold the dry ingredients into the wet mixture, alternating with the milk.
- Gently stir in the fresh lemon juice, ensuring the batter is smooth and well combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even distribution.
- Bake in the preheated oven for 40-45 minutes. To check doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully lift out using the parchment paper and transfer to a wire rack.
- While the cake is still warm, use a skewer to poke several holes across the top of the cake.
- Warm the lemon curd slightly to make it more liquid. Slowly drizzle the lemon curd over the warm cake, allowing it to seep into the holes and create a moist, tangy finish.
- Allow the cake to cool completely. For best flavor, let it sit for a few hours to allow the lemon curd to fully absorb.
- Before serving, you can dust the top with powdered sugar or add additional lemon zest as a garnish.
Tips
- • Room temperature ingredients are key! Ensure your butter, eggs, and milk are at room temperature for the smoothest, most uniform cake batter. • Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender. • Use fresh lemon zest for the most vibrant citrus flavor. Avoid using pre-dried zest if possible. • When poking holes for the lemon curd, be gentle but thorough to allow maximum flavor absorption. • For an extra luxurious touch, warm the lemon curd slightly before drizzling to help it penetrate the cake more effectively. • Let the cake rest for a few hours after baking to allow the flavors to fully develop and the lemon curd to settle. • Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 353kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 10g
Cholesterol: mg
