Lemon Drizzle Cake (Easiest & Best Recipe) | Food Wishes

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.

Grate the zest from 2 lemons into a bowl.

Mix the zest with a little white sugar and let it sit for 30 minutes to 1 hour.

Add self-rising flour, a little extra baking powder, and a pinch of salt to the bowl and stir.

Add soft butter to the mixture.

Add 4 whole eggs and a splash of milk to the bowl.

Mix the ingredients with an electric mixer starting slowly, then increase to high speed until a light fluffy batter forms.

Transfer the batter into a prepared loaf pan lined with buttered parchment paper.

Shake and tap the pan to settle the batter and remove air pockets.

Bake in a preheated 350°F oven for about 50 minutes or until a skewer comes out clean.

While the cake is baking, prepare the lemon drizzle by mixing sugar with the juice from the 2 lemons until dissolved.

Once the cake is done, let it rest for 5 minutes before poking holes all over the top with a skewer.

Ladle the lemon drizzle over the cake, ensuring it penetrates well.

Let the cake cool to room temperature, preferably overnight in the fridge before serving.

Remove the cake from the pan using the parchment paper.

Slice and serve the cake, optionally garnishing with additional icing made from powdered sugar and lemon juice, and lemon zest curls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens