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Ultimate Guide to Baking Lemon Drizzle Cake

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Gather Ingredients

Collect 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of unsalted butter (at room temperature), 2 large eggs, 1/2 cup of buttermilk, zest of 2 lemons, 1 teaspoon of baking powder.

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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 easy release.

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Cream Butter and Sugar

In a bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for achieving a tender crumb.

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Add Eggs and Zest

Beat in the eggs one at a time, ensuring each is fully incorporated. Add the lemon zest, infusing the batter with citrusy brightness.

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Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.

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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 1/4 cup of freshly squeezed lemon juice and 1/4 cup of granulated sugar in a small saucepan. Heat over low heat until the sugar dissolves.

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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 cup of tea or coffee for a delightful treat. The tangy lemon flavor and moist texture make it perfect for any occasion.

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