Easy Buttermilk Lemon Drizzle Cake Great Baking Recipes for Cakes

Instructions:

1. Preheat oven to 350°F (175°C fan/Gas Mark 4). Grease and line a 9x5 inch loaf tin with parchment paper, ensuring an overhang.
2. In a large bowl, vigorously beat the softened butter and caster sugar until the mixture is very pale, light, and fluffy.
3. Incorporate the eggs one at a time, beating well after each addition. If the mixture threatens to curdle, add one tablespoon of the measured flour.
4. Sift the flour and salt into a separate bowl. Gently fold in half of the dry ingredients into the creamed mixture until just combined.
5. Gently fold in the buttermilk and lemon zest. Follow with the remaining dry ingredients, mixing only until no streaks of flour remain—do not overmix.
6. Transfer batter to the prepared tin, smooth the top, and bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.
7. While the cake is baking, combine the lemon juice and caster sugar for the drizzle in a small saucepan. Heat gently until the sugar is completely dissolved. Bring to a gentle simmer for 1 minute, then remove from heat.
8. Immediately upon removing the cake from the oven, pierce the top all over with a skewer (go right through to the base if possible!). Slowly pour the warm syrup evenly over the hot cake, allowing it to soak in.
9. Let the cake cool completely in the tin until the syrup has fully absorbed (about 30 minutes), then carefully lift it out onto a wire rack to finish cooling.
10. If desired, whisk together the icing sugar and a small amount of lemon juice to a thick but pourable consistency, and drizzle decoratively over the cooled cake.