How to make Lemon drizzle 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.

Preheat the oven to 350°F (175°C).

Grease and line a loaf pan with parchment paper.

Cream together unsalted butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Sift together all-purpose flour, baking powder, and salt in a separate bowl.

Gradually add the dry ingredients to the butter mixture, alternating with milk, until just combined.

Stir in fresh lemon juice, lemon zest, and vanilla extract until evenly mixed.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted comes out clean.

While the cake is baking, prepare the drizzle by mixing powdered sugar with water and remaining lemon juice until smooth.

Once the cake is done, let it cool in the pan for 10 minutes before transferring to a wire rack.

Poke holes in the top of the warm cake and drizzle the lemon mixture over it.

Allow the cake to cool completely before slicing.

Cooking Techniques

Spice Level:

Allergens