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.
