Description
A moist and zesty sponge infused with fresh lemon juice and topped with a crisp, tangy lemon glaze. A simple yet elegant treat, perfect for Mother’s Day!
Ingredients
Units
Scale
For the Cake:
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) granulated sugar
- 4 large eggs
- 2 cups (225g) self-rising flour
- Zest of 2 lemons
- 2 tbsp lemon juice
- 1/4 cup (60ml) milk
For the Lemon Drizzle:
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- Make the Batter:
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Fold in flour, lemon zest, lemon juice, and milk until smooth.
- Bake:
- Pour batter into the pan and bake for 30-35 minutes until golden and a toothpick inserted in the center comes out clean.
- Prepare the Drizzle:
- Mix sugar and lemon juice until dissolved.
- Glaze the Cake:
- While the cake is still warm, poke holes all over with a fork and pour the drizzle evenly on top. Let it soak in.
- Cool, slice, and serve!
Notes
- For extra citrus flavor, add ½ tsp lemon extract to the batter.
- Use powdered sugar instead of granulated for a smoother glaze.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: British
