Name: Lemon Drizzle Cake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 12 servings
Ingredients: 1/2 cup butter, softened; 3/4 cup sugar; 2 large eggs, room temperature; 1/2 cup 2% milk; 1/4 cup lemon juice; 2 tablespoons grated lemon zest; 1/2 teaspoon vanilla extract; 1-3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; DRIZZLE:; 3/4 cup confectioners' sugar; 2 tablespoons lemon juice

With a light texture and vibrant flavor, this lemon drizzle cake is the perfect addition to your brunch or dessert menu.

Ingredients

1/2 cup butter, softened

3/4 cup sugar

2 large eggs, room temperature

1/2 cup 2% milk

1/4 cup lemon juice

2 tablespoons grated lemon zest

1/2 teaspoon vanilla extract

1-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

DRIZZLE:

3/4 cup confectioners' sugar

2 tablespoons lemon juice

Instructions

1 Preheat the oven to 325°F. Line a 9x5-inch loaf pan with parchment and coat it with cooking spray. Editor's Tip: Lining the loaf pan with a sling of parchment is crucial to easily pull the finished lemon loaf out of its pan after baking.

2 Cream the butter and sugar

3 In a large bowl, beat the softened butter and sugar at medium speed for one to two minutes until incorporated. Beat in the eggs, one at a time, until the mixture is fluffy and pale in color, two to three minutes. Reduce the mixer's speed to low and beat in the lemon juice, lemon zest and vanilla extract until smooth.

4 Add the dry ingredients

5 In a small bowl, whisk together the flour, baking powder and salt. While beating at low speed, alternate between adding the dry ingredients and the milk to the wet ingredients. Beat for two to three minutes, mixing until just incorporated. Pour the batter into the prepared loaf pan.

6 Bake the cake

7 Bake the lemon cake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes.

8 Make the drizzle

9 In a small bowl, whisk together the confectioners' sugar and lemon juice until smooth. Pour the glaze over the cake. Let the cake cool completely before removing it from the loaf pan. Slice and serve. Editor's Tip: To ensure a smooth glaze, sift or whisk the confectioners' sugar before adding the lemon juice. If you want the drizzle to get into the cake, poke holes with a bamboo skewer or fork before pouring it on.