Description
A zesty British birthday cake with fluffy, moist layers and a tangy lemon drizzle. Balanced sweetness and tartness, made with simple ingredients and easy to bake.
Ingredients
2 1/4 cups (270g) all-purpose flour
1 1/2 cups (300g) granulated sugar
4 large eggs
1 cup (225g) unsalted butter, softened
1 tablespoon fresh lemon zest
1/4 cup (60ml) fresh lemon juice
2 teaspoons baking powder
1/2 cup (120ml) milk
Instructions
Preheat oven to 350°F (180°C). Grease and flour two 9-inch round or one 9×13-inch baking pans.
Whisk 2 1/4 cups flour and 2 teaspoons baking powder in a bowl.
Cube 1/2 the butter (112.5g) and cold-mix into the dry ingredients until crumbly. Add remaining 112.5g butter and eggs, one at a time, beating until smooth.
Mix in lemon zest, lemon juice, and 1/2 cup milk until fully combined (batter will be thick).
Pour batter into prepared pans and smooth the surface.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
While hot, prick cake with a fork and drizzle with warm lemon glaze: whisk 1/4 cup lemon juice, 1 cup sifted sugar, and 1 tablespoon melted butter.
Brush cake with 1/4 cup additional warm lemon juice for extra moisture if desired.
Let cool completely before serving.
Notes
Use room-temperature eggs for better emulsification.
Substitute 1:1 gluten-free flour blend for all-purpose.
For vegan version: use dairy-free butter, egg replacer (5 Tbsp per egg), and non-dairy milk.
Store in an airtight container at room temperature for 2-3 days.
Add orange zest for a citrus twist.
- Prep Time: 20
- Cook Time: 25
- Category: Trending
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 375
- Sugar: 25g
- Sodium: 100mg
- Fat: 17g
- Saturated Fat: 12g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg
