Moist Lemon Drizzle Cake is a dessert that celebrates the vibrant flavours of fresh lemons. From the moment you take your first bite, the zingy and tangy taste of lemons dances on your palate.
This recipe takes a modern approach, substituting butter and milk with vegetable oil and Greek yogurt, resulting in a moist cake bursting with refreshing citrus flavours.
How to make Moist Lemon Drizzle Cake
Cake
- Preheat your oven to 350°F (175°C). Grease and bread a bundt pan ( standard size).
- In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the lemon oils and create a fragrant mixture.
- Next, add the eggs and beat it with the sugar/lemon zest until light and fluffy.
- Then add the vegetable oil, Greek yogurt and vanilla extract. Whisk everything together until well combined and smooth.
- Sift the flour mixture into the egg mixture. Fold the batter until just combined. Be careful not to over mix, as this can result in a dense cake. Because you want avoid the batter to develop too much gluten.
- In a small bowl mix lemon juice and baking soda.
- Next, add the lemon juice with the baking soda mixture into the batter. Mix until well combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake the cake in the preheated oven for approximately 35- 40 minutes or until a toothpick inserted into the cake comes out clean.
Lemon syrup
- While the cake is in the oven, prepare the lemon syrup by combining fresh lemon juice, lemon zest and granulated sugar in a small sauce pan. Place over over low heat and stir until the sugar has dissolved.
- Using a skewer or toothpick, poke several holes all over the warm cake. This will allow the lemon drizzle to penetrate and infuse the cake with a tangy sweetness.
- Drizzle the lemon syrup evenly over the surface of the cake, ensuring it seeps into the holes and covers the entire cake.
- Allow the cake to cool completely in the pan, allowing the flavours to develop and the drizzle to set.
- Once cooled, carefully remove the cake from the pan and place it on a serving plate. Grate some lemon zest over it.
- Slice and serve this light and tangy Lemon Drizzle Cake, savoring each bite of its moist crumb and refreshing lemon flavor.
If you liked Moist Lemon Drizzle Cake, you may also like:
Moist Lemon Drizzle Cake
This recipe takes a modern approach by substituting butter and milk with vegetable oil and Greek yogurt, resulting in a moist cake that is bursting with citrus goodness.
Equipment
- 2 bowls
- 1 Fine-mesh strainer
- 1 Bundt pan
- 1 Spatula
- 1 small sauce pan
Ingredients
Cake
- 250 g Granulated sugar (1.25 cup)
- 3 Eggs (medium sized)
- 1 Lemon zest from 1 lemon (medium sized)
- 120 ml Vegetable oil
- 118 g Greek yogurt (3.5 oz) (½cup)
- 275 g Flour (2.2 cups) all-purpose
- 1½ tsp Baking powder
- 1 Lemon unwaxed juice, (medium sized)
- 1 tsp Baking soda
Lemon syrup
- 2 Lemon juice, from 2 lemons
- 50 g Sugar (¼ cup)
- 1 tsp Lemon zest
Instructions
Cake
- Preheat your oven to 350°F (175°C). Grease and bread a bundt pan ( standard size).
- In a medium-sized bowl, whisk together the flour and baking powder. Set aside.
- In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the lemon oils and create a fragrant mixture.
- Next, add the eggs and beat it with the sugar/lemon zest until light and fluffy.
- Then add the vegetable oil, Greek yogurt and vanilla extract. Whisk everything together until well combined and smooth.
- Sift the flour mixture into the egg mixture.
- Fold the batter until just combined. Be careful not to over-mix, as this can result in a dense cake.
- In a small bowl mix lemon juice and baking soda. And then add it to the batter. Fold until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake the cake in the preheated oven for approximately 35- 40 minutes or until a toothpick inserted into the cake comes out clean.
Lemon syrup
- While the cake is still warm, prepare the lemon syrup by combining fresh lemon juice, lemon zest and granulated sugar in a small sauce pan. Place over over low heat and stir until the sugar has dissolved.
- Using a skewer or toothpick, poke several holes all over the warm cake. This will allow the lemon drizzle to penetrate and infuse the cake with a tangy sweetness.
- Drizzle the lemon syrup evenly over the surface of the cake, ensuring it seeps into the holes and covers the entire cake.
- Allow the cake to cool completely in the pan, allowing the flavours to develop and the drizzle to set.
- Once cooled, carefully remove the cake from the pan and place it on a serving plate. Grate some lemon zest over it.
Enjoy!
Need to try it today !! i’ll be back with result 🙂
I hope you liked the recipe. I would also recommend trying Portokalopita – Greek Orange Pie. It’s delicious!