1¼ cups plus 2 tablespoons granulated sugar, divided
1 tablespoon fresh lemon zest
4 large eggs
2 cups self-rising flour, sifted and divided
¼ teaspoon vanilla extract
Lemon Syrup (recipe follows)
Garnish: assorted fresh berries and edible flowers*
Instructions
Preheat oven to 350°. Spray a 9-inch springform pan with cooking spray. Line bottom with parchment paper and spray paper with cooking spray.
In a large mixing bowl, beat together butter, 1¼ cups sugar, and lemon zest until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating well after each addition, adding 2 tablespoons flour with the last egg to help prevent curdling. Add vanilla extract, stirring until incorporated. Using a rubber spatula, fold in remaining 1¾ cups plus 2 tablespoons flour until combined.
Using an offset spatula, spread batter into prepared pan, creating a level surface. Tap pan gently on counter-top to level and reduce air bubbles.
Bake until edges of cake are golden brown and a wooden pick inserted in center comes out clean, 43 to 45 minutes. Let cake cool in pan for 5 minutes. Using a skewer, deeply pierce cake at least 20 times. Slowly pour Lemon Syrup over cake, letting it absorb. Sprinkle remaining 2 tablespoons sugar over cake. Let cake cool completely in pan. Remove from cake pan.
Garnish with fresh berries and edible flowers, if desired. Serve immediately.
Notes
* We used Micro Sun Daisies from Gourmet Sweet Botanicals, 800-931-7530, gourmetsweetbotanicals.com
Lemon Drizzle Cake can be made up to 3 days in advance and stored at room temperature in an airtight container. Garnish just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-drizzle-cake-recipe/