Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Yield: Serves 8
Cuisine: British
Ingredients: ½ cup (60 g) confectioners’ sugar; 1½ cups (185 g) flour, plus more for the pan; 1 tablespoon fresh lemon juice; ¾ cup (150 g) granulated sugar; 1 tablespoon grated lemon zest; 3 eggs; ½ cup (120 ml) milk; 1 teaspoon pure vanilla extract; 3 tablespoons fresh lemon juice; 3 tablespoons granulated sugar; 1 teaspoon baking powder; ½ cup (115 g) unsalted butter, at room temperature, plus more for the pan; ½ teaspoon salt

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Official Downton Abbey Afternoon Tea Cookbook

By Downton Abbey

Published 2020

About

Warne’s Model Cookery and Housekeeping Book, published in 1868 in both London and New York, contains one of the earliest recipes for lemon cake, which calls for just four ingredients: eggs, flour, sugar, and grated lemon peel. A staple of tearooms in the National Trust properties and regularly voted among the top ten favorite cakes in Britain, this deliciously sticky, moist version is slightly more elaborate yet just as traditional.