Better Than Any Bakery – My Fool-proof Lemon Drizzle Cake Recipe!

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 loaf tin by greasing the sides and bottom with a small amount of baking parchment.

Preheat the oven to 230 degrees Celsius.

Cream together butter and castor sugar until it forms a paste.

Add 3 large eggs and beat them into the buttercream.

Switch to a whisk to mix the eggs thoroughly.

Sift flour into the mixture and fold it in gently using a spoon.

Pour the cake batter into the prepared loaf tin.

Place the loaf tin in the preheated oven.

After about 10 minutes, prepare the lemon drizzle by measuring 50g of castor sugar.

Juice the two lemons used for zesting, squeezing the juice into a jug and straining it to remove the pips.

Mix the lemon juice with the castor sugar to create the drizzle.

Once the cake is slightly cooled, poke holes in the top with a skewer or cocktail stick.

Spoon the lemon drizzle evenly over the cake, allowing it to absorb into the holes.

Place the cake in the fridge to let the icing set and firm up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens