Aug 6, 2014

Lemon Drizzle Cake Recipe / Lighter Lemon Drizzle Cake Recipe

I love love good food magazine, they have so many delicious recipes in them and beautiful pictures which really tempt me a lot to try those recipes..I have already made few recipes from that magazine, one of that is my raw banana podi fry..

When i was referring the magazine few weeks back, i came across this cake recipe. The picture tempted me a lot to try, so tried it immediately and loved it instantly. 

This cake is a little denser and the lemon taste just came through it. Specially the citrus lemon syrup speaks for itself. Loved it to the core, i changed the recipe as per the available ingredients and it turned out super good..I hope you will try this and let me know how it turned out..

Preparation Time : 15 mins
Baking Time : 40 mins
Serves : 7 to 8
Recipe Source : Good Food Magazine


Oil - 1/2 cup / 120 ml
All Purpose Flour / Maida - 1.5 cups / 180 grams
Baking Powder - 3 tsp
Powdered Almonds / Badam Powder - 50 grams or 1/2 cup
Polenta or Sooji - 50 grams or 1/4 cup+1 tblspn
Lemon Zest - 1 tblspn
Sugar - 3/4 cups / 150 grams
Eggs - 2
Yellow Food Colouring a pinch

For Lemon Syrup:
Sugar - 1/2 cup
Lemon Juice - 4 tblspn
Water - 3 tblspn


Preheat oven to 180 degree C. Prepare a 20 cm round cake pan by greasing it with oil and flouring it well. Check this out.

Now mix flour, baking powder, sugar, lemon zest, sooji, powdered almonds and mix well.

In a jug, add in oil, curd, eggs and mix well.

Pour this over the dried ingredients and mix gently. Add a pinch of yellow colour, and this is optional.

Now pour this whole batter in the pan.

Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.

Once it is cooled, invert it to a plate.

Make sugar syrup, take sugar, lemon juice and water in a sauce pan. heat it gently, once the sugar is melted bring this to a boil. Once it reaches a boil. Turn off the heat and let it get warm.

Now poke small holes all over the cake using a skewer. Spoon the syrup over the cake, let it sit for 15 mins.

Slice and serve.

Take all your ingredients

Take flour in a bowl

add in semolina 

add in almond powder

Add in baking powder

add in some lemon zest

in goes some sugar

mix well

Make wet ingredients, take oil in a jug

add in thick unsour curd

add in the eggs(you need two eggs)

beat it well

Pour wet ingredients to dry

fold well

I added some yellow food colour

Prepare a cake pan

pour batter in

bake it

Lets make syrup, take sugar and lemon juice

take them in a sauce pan

add some water

heat it up

bring it to boil

boil it for 2 to 3 mins

Invert cake to a plate and poke holes in it
all poked

take the slightly warm syrup

spoon it over the cake

all moist

you can add more syrup later



  1. Wow lovely!! I love lemon cakes..and this I must try.
    But why does the top of the cake crack up like that? Any ideas how to avoid that, aarthi?

  2. In cups, how much is 50 grams sooji and almond powder?

  3. Hi, the cake looks soo yum.. Can ask u for a conversion of it to cups n spoons, as I don't ve my weighing scales on hand.. Tia..

  4. @AnonymousI used a small pan, you have to use a 20 cm round cake pan

  5. @AnonymousI have updated the recipe check it out

  6. tell me the another option of egg.
    for yummy lemon cake

  7. Wat can we substitute eggs wth

  8. Wat u mean by zest

  9. @AnonymousSkip eggs and use curd..I think it will work. But haven't tried it..So not very sure..

  10. @AnonymousSkip eggs and use curd..I think it will work. But haven't tried it..So not very sure..

  11. Can this cake be made in I don't have Oven....if yes, for how long it needs to be cooked

  12. Its so moist ...can feel the softness

  13. @Harleen BaggaIf your microwave has convection mode, you can bake. Same time and same temp

  14. Cake looks yummy. I have one doubt. Won't bringing the lemon juice to boil make it bitter? I want to try this cake this weekend :)

  15. Is almond powder available in Nagercoil?

  16. @AnonymousNo it is not available..I powdered my own almonds

  17. hello.. i tried thz cake and also added little orange juice and it really came out well!! thanks so much for wonderful recipe.

  18. Is there another substitute for almond powder?

  19. Wht can I use in place of curd?

  20. Hi Aarthi... All ur recipes r really good... CanI bake this cake in cooker? Since I do not have a oven..

  21. Hai aarthi,
    I tried ths...It came out wen I was cutting d cake, it was nt coming properly small pieces were falling along....I dint understand what went wrong ??? Help me plz...

  22. @ReemLet it cool down completely. Chill it and then slice

  23. Yummy, my favorite...Thanks for sharing this recipe.


  24. Aarthi can we replace eggs with other thing and what we use in replacing of eggs

  25. Hi Aarti i hv tried many of ur recipes but my favorite rasogulla did nt come out welll thy became very chew nd also bit hard frm inside can u plz tell me my mistake

  26. @AnonymousYou have to make chenna properly. You have to make it soft. check my post

  27. @bharti kaushiki am not about the sub, because i haven't tried it so far

  28. So thanks �� I tried it and it comes out so nice... Yummy to eat... From now on its my fav cake... Thanks for the recipe...

  29. Can i skip curd? what will happen if i skip curd?

  30. @shwetha shenoyit will affect the texture of the cake

  31. Can we skip lemon zest? Will it affect the taste or texture of the cake aarthi?

  32. Hi aarthi I made this casks today and it did come out well but my son didn't like it. There's a smell of the eggs. What can be done to for this?

  33. @Salitha Menonnot sure why it happened...may be a extra syrup topped over the cake when serving will take the smell

  34. Hi Aarthi, can I use butter ? Plz mention the quantity

  35. @Anonymoussame amount of melted butter can be used

  36. akka i hardly need the substitute for the eggs here..plz let me know thanks:)

  37. @umamahii think 1/2 cup of thick yogurt will work. not sure though

  38. Hi,aarthi, how many minutes should we keep in otg for baking ☺

  39. Hi. I was wondering whether this is the original recipe you mentioned on Good Food magazine - ? If yes, can you advise why your proportions of oil, flour, yoghurt etc. are so different from the original? Did you try it with the original weights and find it needed to be tweaked? I know maida absorbs liquids differently than UK self-raising flour. If this wasn't the case, maybe it's the reason yours turned out denser than the original recipe?


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Thanks for understanding..


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