Lemon Drizzle Fruitcake Recipe

There’s something magical about a Lemon Drizzle Fruitcake, especially during the festive season. With its bright, zesty lemon drizzle glistening on top and the mixture of dried fruits folded into a moist cake base, this dessert encapsulates the joy and warmth of family gatherings. As you slice into it, you’ll be greeted by an aroma that binds memories and creates new ones. Perfect for a cozy winter day or a sparkling holiday dessert table, this cake is all about bringing smiles and togetherness through its delightful flavors.

Ingredients

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 cup mixed dried fruits (raisins, currants, sultanas)
• Zest of 2 lemons
• Juice of 2 lemons
• 1 cup confectioners’ sugar

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, cream the butter and granulated sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour and baking powder.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
6. Fold in the vanilla extract, mixed dried fruits, and lemon zest.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake bakes, prepare the lemon drizzle by mixing the lemon juice and confectioners’ sugar in a small bowl until smooth.
10. Once the cake is done, remove it from the oven and allow it to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
11. Drizzle the lemon mixture over the cooled cake, allowing it to soak in and slightly glaze the top.

Helpful Tips

• You can easily substitute the mixed dried fruits with your favorites like chopped apricots, dates, or cranberries.
• If you prefer a nuttier texture, consider adding a handful of chopped pecans or walnuts.
• For a more intense lemon flavor, poke small holes in the cake with a skewer before drizzling the lemon mixture.

Storage Instructions

Store the Lemon Drizzle Fruitcake in an airtight container at room temperature for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.

Pairings

This delightful fruitcake pairs wonderfully with a cup of hot tea or coffee. For an extra festive touch, serve slices with a dollop of whipped cream and a sprinkle of lemon zest. It’s also perfect alongside a glass of chilled white wine for an elegant dessert experience.

We hope you enjoy making and savoring this Lemon Drizzle Fruitcake as much as we do! We’d love to see your beautiful creations, so don’t forget to share them using #ZynahzRecipes or tag us on Instagram. Your feedback is incredibly valuable to us, so please leave your comments on our website at www.zynahz.com. Stay updated with our latest recipes and food inspirations by subscribing to our newsletter and following Zynahz on all social media platforms.