How to make Lemon Drizzle Cake | Moist Lemon 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.

In a large bowl, crack open 4 eggs.

Add 1 1/4 cups granulated sugar, 200g butter, 1/2 tsp salt, zest of 2 lemons and 1/4 cup of milk. Mix well using a whisk or electric beater or blender.

Sift and add 2 1/4 cups plain flour and 2 tbsps baking powder. Mix until well combined. Do not overmix the batter as it will result in dense cake.

Transfer to a lined and greased 8″ cake tin. Level with a spatula.

Bake in the preheated oven at 180°C for 35-40 mins or until the skewer inserted comes out clean.

Allow to cool for 5 minutes.

For the lemon glaze, take 1 cup of granulated sugar in a bowl. Add juice of 2 lemons. Mix well.

Brush the lemon glaze over the surface of the cake while it is still warm.

Allow to cool completely. Slice & Enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

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