Flour And Stone Lemon Drizzle Cake Recipe
Ingredients
To make this delicious lemon drizzle cake, you will need the following ingredients: 2 cups of all-purpose flour, 1 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1/2 cup of butter, 1/2 cup of vegetable oil, 2 eggs, 1 teaspoon of vanilla extract, 1/2 cup of freshly squeezed lemon juice, 2 tablespoons of freshly grated lemon zest, 1/2 cup of buttermilk, and 1/2 cup of powdered sugar. You will also need a 9-inch round cake pan that is greased and lined with parchment paper.
Instructions
Preheat your oven to 350F and begin to prepare the cake. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is well combined. In a larger bowl, cream together the butter and oil until fluffy. Then add in the eggs, one at a time, and mix together until everything is combined. Add in the vanilla extract and mix until everything is combined. Slowly stir in the dry ingredients until everything is combined.
In a separate bowl, combine the lemon juice and lemon zest. Slowly add the lemon juice mixture to the cake batter and mix until everything is combined. Then add the buttermilk and mix until everything is combined. Grease and line a 9-inch round cake pan with parchment paper. Pour the cake batter into the prepared pan and bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once the cake is finished baking, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. To make the lemon drizzle, mix together the powdered sugar and 2 tablespoons of freshly squeezed lemon juice until everything is combined. Drizzle the lemon glaze over the cooled cake and let it set before serving. Enjoy!
Nutrition
This lemon drizzle cake is packed with lots of delicious flavors and is sure to be a hit with your family and friends. One serving of this cake contains 305 calories, 13.4 grams of fat, 38.4 grams of carbohydrates, and 4.1 grams of protein. It also contains trace amounts of iron, calcium, and vitamin A. While this cake is indulgent and delicious, it is important to keep in mind that it should be enjoyed in moderation.
Storage
This lemon drizzle cake can be stored in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 5 days. If you have any leftovers, you can freeze the cake for up to 3 months. To thaw the cake, let it sit at room temperature for a few hours before serving.
Variations
This lemon drizzle cake is delicious as-is, but you can also customize it to suit your own tastes. For a richer cake, you can add in a few tablespoons of lemon curd or a teaspoon of almond extract. You can also top the cake with fresh fruit such as raspberries or blueberries. For an extra burst of flavor, you can also add a teaspoon of freshly grated ginger or a tablespoon of poppy seeds.
Tips and Tricks
When making this lemon drizzle cake, make sure to use freshly squeezed lemon juice as this will give the cake the best flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using. When making the glaze, make sure to start with less lemon juice and add more until you reach the desired consistency. If the glaze is too thin, you can add more powdered sugar to thicken it up.
Conclusion
This delicious lemon drizzle cake is sure to be a hit with your family and friends. With its bright and zesty flavor, this cake is perfect for any occasion. It is also easy to customize, so you can make it your own and let your creativity shine. So what are you waiting for? Get baking and enjoy!
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