Table of Contents
Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
Ingredients Lemon Drizzle Cake For the cake 125g unsalted butter 175g caster sugar 2 large eggs zest of 1 lemon 175g self-raising flour pinch of salt 4 tablespoons of whole milk For the syrup juice of 1 ½ lemons
After letting your cake cool off, you’ll make the lemon icing. It’s a mix of powdered sugar, sour cream, butter, lemon zest and lemon juice. And then it’s poured onto the cake and spread to cover the top. The best way to find a good lemon is to pick it up and hold it in your hand.
Let the cake cool completely in the pan on a wire rack. In a medium bowl, whisk together the powdered sugar, sour cream, butter, lemon zest and lemon juice until blended and smooth. Spread the icing over the top of the cooled cake.
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