Lemon Drizzle Cake (Moist Sponge ✅ Herb Syrup ✅ Tangy Icing ✅)

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat and dairy-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

powdered sugar

💰Cheaper: granulated sugar

Granulated sugar can be blended to make a quick powdered sugar.

Grab a standing mixer and place 175 grams of unsalted butter, 175 grams of caster sugar, and a pinch of salt into the bowl.

Zest all three lemons directly over the butter and sugar.

Using a paddle attachment, cream the butter, sugar, and zest together for about five minutes until light and fluffy.

Crack three whole eggs and add them to the butter mix one by one, continuing to beat the mixture to emulsify.

Scrape down the sides of the bowl and add 100 grams of self-raising flour and 75 grams of ground almonds, then mix until smooth.

Test the thickness of the batter; if stiff, add a tablespoon or two of milk and mix until it reaches dropping consistency.

Spoon the cake batter into a one pound loaf tin lined with silicone paper, level out the top, and place into the oven at 180 degrees C for about 45 to 50 minutes.

Check if fully cooked by inserting a skewer into the cake; if it comes out clean, it's done.

Juice two of the zested lemons and place the juice into a saucepan with 100 grams of caster sugar.

Brace the pan over medium heat and mix to dissolve the sugar in the lemon juice, then bring to a boil.

Once bubbling, turn off the heat and add a couple of sprigs of rosemary to the syrup, leaving it to infuse for about 10 minutes.

Pass the syrup through a sieve to remove the rosemary and set aside.

Poke holes all over the surface of the warm cake with a skewer to help the syrup soak in.

Spoon the warm lemon syrup over the cake gradually until all is absorbed.

Leave the cake to cool on a wire rack for about an hour until firm enough to handle, then remove from the tin.

Place 100 grams of sifted icing sugar into a bowl and juice the final lemon, adding the juice gradually to the sugar while whisking to create a thick pouring consistency icing.

If too firm, add more juice; if too loose, add more icing sugar until it holds a ribbon consistency.

Pour the icing over the cooled cake, allowing it to drip down the sides.

Zest fresh lemon over the top of the cake for a final zesty hit and leave the icing to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens