Lemon Drizzle Cake
- 3 ¼ cups all-purpose flour
- 5 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- Zest of 3 lemons
- 6 eggs
- ½ cup milk
- 1 teaspoon pure vanilla extract
Preheat oven to 350° F degrees. Set Fluted bon Mold on Perforated Baking Sheet and set aside. (You can also use the Spiral bon Mold & bon Bite Tray if you prefer).
In Stainless Mixing Bowl sift flour, baking powder & salt and set aside.
In stand mixer fitted with paddle attachment, cream together butter, sugar & lemon zest for approx. 2 minutes until well combined. Add eggs one at a time and combine well between each addition and scrape down the bowl at least once. Turn the mixer on low and slowly add ½ of the flour mixture and mix until combined. Slowly add the milk & vanilla until combined. Add the remaining flour and mix until combined.
Pour or spoon batter into Flexipan of choice. Bake for approx. 40 minutes or until cake is cooked through. If using a smaller Flexipan tray like the bon Bite tray, your cook time will only be approx. 15-17 minutes. Cook until cake tester/toothpick comes out clean. Remove from oven and let cool before removing from Flexipan.
Cream Cheese Glaze
- 4 oz. cream cheese, at room temperature
- 2 cups powdered sugar
- 3-4 Tablespoons fresh lemon juice
To make the cream cheese glaze, cream cream cheese in stand mixer until smooth. Add sugar and mix on low until combined. Slowly add lemon juice until you reach the desired consistency. After cake has cooled, remove from Flexipan and drizzle with glaze.
Basic Lemon Glaze
- 4-6 Tablespoons fresh lemon juice (juice of 2-3 lemons)
- 3-4 cups powdered sugar (depending on how sweet & how thick you like your glaze)
To make lemon glaze, combine lemon juice & powdered sugar in Stainless Mixing bowl and whisk well. Add more juice if glaze is too thick, add more sugar if glaze is too thin. After cake has cooled, remove from Flexipan and drizzle with glaze.