Easy, Delicious, Lemon Drizzle Cake You Can Make at Home!

Chef baker Paul Hollywood says, "This is my favorite cake of all time. The perfect lemon drizzle has a light and airy sponge and a sharp, zesty crunchy topping. My version has quite an intense lemony flavor, but other than that it's a total classic and I don't think you should mess with those classics. The only thing to remember is to pour over the drizzle while the cake is still warm."
1 stick plus 4 tbsp (175g) butter, softened, plus extra to grease the pan
¾ cup plus 2 tbsp (175g)
superfine sugar
Finely grated zest of
2 lemons
3 large eggs
1⅓ cups (175g) all-purpose flour
2½ tsp baking powder
A pinch of fine salt
About 2 tbsp whole milk
Drizzle topping
Juice of 1 lemon
2 tbsp granulated sugar
1. Heat your oven to 350°F. Grease and line a 2-pound (1kg) loaf pan with parchment paper.
2. In a large bowl, beat the butter, sugar and lemon zest together, using a handheld electric whisk, until the mixture is very light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder and salt and mix until smoothly combined. Add just enough milk to achieve a dropping consistency.
4. Spoon the mixture into the prepared loaf pan and gently smooth the surface to level it. Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
5. Once you've removed the cake from the oven, make the drizzle topping: mix the lemon juice and sugar together in a small pitcher. While the cake is still warm, use a toothpick to prick holes all over the top of the cake then trickle over the lemon drizzle. Leave to cool completely in the pan before removing.

[@christianest-cyr6703]

What size pan please??

[@PatrickSpahr]

A 2-pound (1kg) loaf pan but I think any loaf pan will do!

[@rode-o5206]

You will be more watched if you show the end product and taste it.

[@PatrickSpahr]

Thank you!

[@rode-o5206]

You say 1 3/4 cups four in video but in written recipe it says 1 1/3 cup?

[@PatrickSpahr]

Good catch! I'm still learning how to type fractions on my Mac computer. 1 ⅓ cups is correct. But truth is when I bake, I only use a scale to measure by weight. So then it is 175 grams! Happy baking and thank you.