Lemon Drizzle Cake: Swiss Betty Bossi Classic

How to

What you need (16 slices):

Batter:

• 250 g butter (softened)
• 250 g sugar
• 1 pinch salt
• 4 eggs
• 3 organic lemons
• 250 g flour
• 1 tsp baking powder

Drizzle:

• Juice of all 3 lemons (~100 ml)
• 100 g powdered sugar

Step 1: Prepare batter

• Preheat oven to 180°C (350°F)
• Cream soft butter + sugar + salt (5 min.)
• Add eggs one by one (30 sec. each)
• Zest 2 lemons, stir in
• Briefly fold in flour + baking powder

Step 2: Bake

• Pour batter into loaf pan (26-28 cm, lined with parchment)
• Lower oven rack, bake 60 min.
• Toothpick test: should come out (almost) clean

Step 3: The Secret – Drizzle!

• Let cake cool 10 min. (still in pan)
• Poke holes all over with a skewer (every 1-2 cm, down to the bottom!)
• Squeeze all 3 lemons, mix with powdered sugar
• Pour immediately over warm cake (slowly, evenly)
• Let cool completely (at least 1 hour)

Step 4: Serve

• Remove from pan
• Optional: dust with powdered sugar
• Slice and serve

Why this works

The Drizzle Principle:

• Many holes = drizzle soaks deep
• Warm cake absorbs better
• Intensely lemony + moist (not just on top!)

Powdered sugar instead of granulated:

• Dissolves instantly
• Soaks in better
• Slightly glazed surface

3 lemons = Maximum Lemon:

• Zest from 2 lemons in batter (aroma)
• Juice from 3 lemons in drizzle (freshness)
• Intense without being bitter

Why a Betty Bossi Classic:

• Featured in the 1st Betty Bossi cookbook (1970s)
• Baked in Swiss homes for generations
• Simple ingredients, big impact
• Childhood memory for many Swiss

Pro Tips:

• Use only organic lemons (zest is used!)
• Microwave lemons 10 sec. before juicing → more juice
• Pour drizzle over warm (not hot!) cake
• Keeps airtight 5-7 days (gets even moister!)
• Serve with unsweetened whipped cream (balances sweetness)

Cost: ~€5-6 total = €0.30-0.40 per slice (vs. €3-4.50 at a bakery!)