LEMON Drizzle classic BRITISH Cake

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.

Prepare a 2-pound loaf tin by greasing it with butter and lining it with parchment paper.

Zest one lemon and juice two lemons, setting the zest and juice aside.

Mix a couple of tablespoons of lemon juice with icing sugar to make the drizzle icing.

Cream butter or margarine with sugar until light and fluffy, then mix in the lemon zest.

Add four eggs to the mixture, beating them in all at once, and add a couple of tablespoons of self-raising flour to prevent curdling.

Incorporate the remaining self-raising flour into the mixture until fully combined.

Pour the batter into the prepared loaf tin, smoothing it out and tapping it gently to remove air bubbles.

Bake in an air fryer at 160°C for 30 minutes, checking with a skewer for doneness.

If not done, continue baking for an additional 10 minutes, monitoring to prevent over-browning.

Once baked, let the cake cool for 5 minutes before removing it from the tin.

Place the cake on a tray and poke holes in the top to allow the lemon juice to soak in.

Drizzle the reserved lemon juice over the top of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens