Easy & Moist Lemon Drizzle Pound Cake

There’s something about a Lemon Drizzle Pound Cake that just works, every single time. The brightness of fresh lemon zest folded into a simple batter, the warm smell that fills the kitchen while it bakes, and then, the moment you pour that glossy syrup over the top and watch it slowly disappear into every crack and crumb. It’s one of those recipes that feels almost too easy for how good the end result!

Yeah this is a good old recipe, sure the photos aren’t great, but the recipe is awesome. It’s a classic cake recipe, with a thick crumb that gets deliciously moist after you add the lemon syrup. It’s a brilliant combination to make at home, and it’s one of those cakes that’s almost foolproof. If you over bake the cake, the syrup will still make it nice and soft.

Also it’s a pretty simple “You mix everything together” type of recipe, bake it, pour the syrup over, and you’re done. No complicated techniques, no fancy equipment, just a bowl, a loaf pan, and a little time. It’s the kind of cake you make on a Sunday afternoon and somehow find yourself wondering why there is nothing left for your breakfast on Monday. Hehehehe let’s check the recipe!

Easy & Moist Lemon Drizzle Pound Cake

Servings: 8
Time: 1hr 10mins
Difficulty: Normal
Rating: ★★★★★
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This is one of those cake recipes that makes you feel you are cheating, while other cakes you have to be perfect on ingredients, preparation and baking, this recipe is much more forgiving than most and you get a super moist delicious lemony cake ;D

Ingredients

Flour – 180g
Sugar – 180g
Butter – 110g (Room Temperature)
Milk – 4 Tablespoons
Lemon – 1 (Finely Grated Zest)
Eggs – 2 L
Lemon – 1 (Zest)
Lemons – 2 (Juice)
Sugar – 75g

Directions

Start by preheating the oven to 180°C (350°F).
Grease a rectangular pan (also known as a loaf pan), then line it with parchment paper (which makes it much easier to remove the cake later).

Combine all the cake ingredients in a bowl, the 180g of flour, the 180g of sugar, the 110g of butter, the 4 tablespoons of milk, the 2 eggs and the lemon zest, make sure the lemon zest is very fine, you want a smooth, fragrant cake, not one with chunks of peel. Whisk everything well until you have a light, fluffy mixture.
Pour the batter into the pan and bake for about 45 minutes until done and cooked through. Insert a toothpick into the center, if it comes out clean, the cake is ready. Remove from the oven and let it cool slightly.

While the cake is in the oven, cut the zest of one lemon into very thin julienne strips (to do this, peel off wide strips of zest and then cut them into thin strips or use a mandolin with a thin julienne setting), then add this to the juice of two lemons and the 75g of sugar. Heat everything over low heat to create a light syrup, just enough to dissolve the sugar completely. Be careful not to let it boil, then remove from the heat.
Once the cake has cooled slightly and before unmolding it, prick the entire top of the cake with a toothpick;, this will help the syrup soak in more easily. Next, pour the syrup slowly over the entire cake and let it cool completely.
Once cooled, you can unmold it and it’s ready to serve. Enjoy, and Happy Easter!

Notes & Tips: This recipe works beautifully with other citrus fruits too, try it with lime for something a little more tropical, orange for something sweeter and more mellow, or even tangerine for a softer, delicate flavor.

If your butter isn’t softened, don’t try to melt it. Softened butter helps create that fluffy, airy batter texture. Leave it out at room temperature for 30 minutes before you start.

Don’t skip the parchment paper. It really does make unmolding much easier on this type of cakes, especially with a syrup soaked cake that tends to be a little sticky on the sides.

Pricking the top of the cake is important. The more evenly you poke across the whole surface, the more consistently the syrup will be absorbed into every part of the cake. Don’t be shy about it.

Make sure the syrup is still warm when you pour it over, warm syrup soaks in far better than cold syrup. If yours cooled down while the cake was finishing up, just give it a quick gentle reheat, but don’t have it too hot, if you have a too hot cake and too hot syrup it will start dissolving the top of the cake.

like i said above very old recipe from me, sorry about the photos, but if im publishing it, its because its still a yummy recipe ;D

This recipe for Easy & Moist Lemon Drizzle Pound Cake was originally created on BakeAfter.com. Esta receita de Bolo Húmido de Limão foi publicada em português no Iguaria.com.