Ingredients
Scale
- 200 g granulated sugar
- 115 g unsalted butter, softened
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- 60 ml freshly squeezed lemon juice
- 190 g all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 ml whole milk
- For the glaze: 120 g powdered sugar and 2 tablespoons lemon juice
Instructions
- Preheat your oven to 175°C. Grease and line a 23 cm round cake pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy.
- Beat in the eggs one at a time, mixing thoroughly after each addition.
- Stir in the lemon zest and juice until fully combined.
- Add flour, baking powder, and salt to the mixture; stir gently until just combined.
- Gradually pour in the milk while stirring to achieve a smooth batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30–35 minutes or until a skewer inserted comes out clean.
- While the cake bakes, whisk together powdered sugar and lemon juice to make a glaze.
- Allow the cake to cool for about 10 minutes before transferring to a wire rack; drizzle with glaze when warm.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 72mg