Lemony Snack Cake with Lemon Drizzle Recipe

"Sometimes it’s the non fancy everyday cakes that are the best. This cake is buttery and zesty and is delicious served simply, cut into little squares TIP: For a a really crisp, sugary top crust, mix the sugar and lemon juice at the last minute and pour straight over the cake before letting it cool, SO GOOD!"

Original is 12 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

FOR THE CAKE
1/2 cup butter, softened, plus 2 tablespoons butter (more for the pan)
3/4 cup granulated sugar, (or you could use less)
2 extra-large eggs
Finely grated zest of 1 lemon

1 cup plus 1 tablespoon self-rising flour
FOR THE LEMON GLAZE
1/3 granulated sugar (keep 1 tablespoon separate)
Freshly squeezed juice of 1 lemon

Nutritional

Serving Size: 1 (39.4 g)
Calories 161
Total Fat - 8.6 g
Saturated Fat - 5.1 g
Cholesterol - 47.6 mg
Sodium - 78.3 mg
Total Carbohydrate - 19.8 g
Dietary Fiber - 1.1 g
Sugars - 12.6 g
Protein - 2.3 g
Calcium - 9.9 mg
Iron - 0.5 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350F.

Step 2

Butter an 8-inch square cake pan, preferably with a removable bottom, and line it with parchment paper.

Step 3

Beat the butter and 3/4 cup sugar together in a large bowl until pale and creamy. Beat in the eggs, one at a time, then stir in the lemon zest. Using a spatula gently fold the flour into the mixture until well combined.

Step 4

Spoon the batter into the prepared pan and level the surface. Bake for about 25 minutes, until well risen and golden and a skewer inserted in the center comes out clean.

Step 5

Transfer the cake pan to a wire rack and prick the top of the cake all over with a skewer.

Step 6

Sprinkle the top of the warm cake with 1 tablespoon of the sugar. Quickly combine 1/3 cup sugar and lemon juice in a small bowl and immediately pour it over the top of the cake.