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Deliciously Refreshing Lemon Drizzle Cake Recipe

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Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, ensuring an overhang for easy removal.

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Cream Butter and Sugar

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

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Add Eggs and Zest

Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the lemon zest for a burst of citrus flavor.

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Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.

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Alternate with Buttermilk

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.

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Bake

Transfer the batter into the prepared loaf pan, spreading it evenly. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

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Make the Drizzle

While the cake is baking, prepare the lemon drizzle by combining the freshly squeezed lemon juice and granulated sugar in a small saucepan.

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Drizzle and Cool

Once the cake is out of the oven and still warm, pierce the top with a skewer or fork and pour the lemon drizzle evenly over the surface

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Serve

Slice the cooled lemon drizzle cake and serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

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Ultimate Guide to Baking Lemon Drizzle Cake