LEMON DRIZZLE CAKE || HOW TO MAKE LEMON DRIZZLE CAKE || BEE'SKITCHEN

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.

Zest 2 lemons using a grater or peeler and set aside.

Juice the zested lemons using a manual juicer and set the juice aside.

In a mixing bowl, add caster sugar and unsalted butter.

Using a hand mixer, mix the sugar and butter together until light and pale.

Add eggs one by one, mixing for 30 seconds after each addition until all eggs are incorporated.

Add vanilla extract, lemon zest, a little bit of whole milk, and the lemon juice to the mixture.

Add baking powder and salt to the mixture.

Sieve 200 grams of self-raising flour into the bowl and mix everything together until well combined to form the cake batter.

Pour the cake batter into a greased cake tin dusted with flour, removing any excess flour.

Spread the batter evenly in the cake tin.

Bake the cake at 180 degrees Celsius for 50 minutes in a preheated oven.

While the cake is baking, prepare the glaze by mixing icing sugar with a little lemon juice until smooth.

After 50 minutes, perform a stick test to ensure the cake is done; the stick should come out dry.

Allow the cake to cool completely before glazing it with the icing sugar mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens