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    Home

    Lemon Drizzle Cake Recipe

    August 22, 2022 By Aarthi 49 Comments

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    Lemon Drizzle Cake Recipe with step by step pictures. This recipe is a classic bake, so simple and delicious can be served as afternoon tea cake that sounds as good as it tastes.

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    TABLE OF CONTENTS
    1. Lemon Drizzle Cake Recipe
    2. Lemon Drizzle Cake Recipe Step by Step

    Lemon Drizzle Cake

    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..

    Ingredients for Lemon Drizzle Cake Recipe

    • Oil - ½ cup / 120 ml
    • All Purpose Flour / Maida - 1.5 cups / 180 grams
    • Baking Powder - 3 tsp
    • Powdered Almonds / Badam Powder - 50 grams or ½ cup
    • Polenta or Sooji - 50 grams or ¼ cup+1 tbsp
    • Lemon Zest - 1 tbsp
    • Sugar - ¾ cups / 150 grams
    • Eggs - 2
    • Thick Unsour Curd / Yogurt - 240 ml / 1 cup
    • Yellow Food Coloring a pinch

    For Lemon Syrup:

    • Sugar - ½ cup
    • Lemon Juice - 4 tbsp
    • Water - 3 tbsp
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    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.

     
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    How to Make Lemon Drizzle Cake Recipe

    1. 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.
    2. Now mix flour, baking powder, sugar, lemon zest, sooji, powdered almonds and mix well.
    3. In a jug, add in oil, curd, eggs and mix well.
    4. Pour this over the dried ingredients and mix gently. Add a pinch of yellow colour, and this is optional.
    5. Now pour this whole batter in the pan.
    6. Bake for 40 mins or until a skewer inserted into the center of the cake comes out clean.
    7. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
    8. Once it is cooled, invert it to a plate.
    9. 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.
    10. Once it reaches a boil. Turn off the heat and let it get warm.
    11. Now poke small holes all over the cake using a skewer. Spoon the syrup over the cake, let it sit for 15 mins.
    12. Slice and serve.
     
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    Lemon Drizzle Cake Recipe

    Lemon Drizzle Cake Recipe with step by step pictures. This recipe is a classic bake, so simple and delicious can be served as afternoon tea cake that sounds as good as it tastes.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Baking Time 40 mins
    Total Time 55 mins
    Course Baked
    Servings 8 servings
    Calories 67 kcal

    Ingredients
      

    • ½ cup / 120 ml Oil
    • 1.5 cups / 180 grams All Purpose Flour / Maida
    • 3 tsp Baking Powder
    • 50 grams or ½ cup Powdered Almonds / Badam Powder
    • 50 grams or ¼ cup+1 tblspn Polenta or Sooji
    • 1 tbsp Lemon Zest
    • ¾ cups / 150 grams Sugar
    • 2 Eggs
    • 240 ml / 1 cup Thick Unsour Curd / Yogurt
    • Yellow Food Colouring a pinch
    • For Lemon Syrup:
    • ½ cup Sugar
    • 4 tbsp Lemon Juice
    • 3 tbsp Water

    Instructions
     

    • 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.
    Nutrition Facts
    Lemon Drizzle Cake Recipe
    Amount Per Serving (1 g)
    Calories 67 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.3g2%
    Trans Fat 0.004g
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 0.4g
    Cholesterol 41mg14%
    Sodium 175mg8%
    Potassium 25mg1%
    Carbohydrates 14g5%
    Fiber 0.1g0%
    Sugar 13g14%
    Protein 1g2%
    Vitamin A 60IU1%
    Vitamin C 4mg5%
    Calcium 96mg10%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Lemon Drizzle Cake Recipe
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Lemon Drizzle Cake Recipe Step by Step

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    Take all your ingredients
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    Take flour in a bowl
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    add in semolina 
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    add in almond powder
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    baking powder
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    add in some lemon zest
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    in goes some sugar
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    mix well
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    Make wet ingredients, take oil in a jug
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    add in thick unsour curd
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    add in the eggs(you need two eggs)
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    beat it well
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    Pour wet ingredients to dry
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    fold well
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    I added some yellow food colour
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    Prepare a cake pan
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    pour batter in
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    bake it
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    Lets make syrup, take sugar and lemon juice
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    take them in a sauce pan
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    add some water
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    heat it up
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    bring it to boil
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    boil it for 2 to 3 mins
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    Invert cake to a plate and poke holes in it
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    all poked
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    take the slightly warm syrup
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    spoon it over the cake
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    all moist
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    you can add more syrup later
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    serve
     
     
     
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

      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?

      Reply
    2. Anonymous

      at

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

      Reply
    3. Anonymous

      at

      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..

      Reply
    4. traditionallymodernfood

      at

      Lemon cakes cake looks delicious..

      Reply
    5. Aarthi

      at

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

      Reply
    6. Aarthi

      at

      @AnonymousI have updated the recipe check it out

      Reply
    7. Anonymous

      at

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

      Reply
    8. Anonymous

      at

      Wat can we substitute eggs wth

      Reply
    9. Anonymous

      at

      Wat u mean by zest

      Reply
    10. Aarthi

      at

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

      Reply
    11. Aarthi

      at

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

      Reply
    12. Aarthi

      at

      @AnonymousZest is just grated lemon skin.

      Reply
    13. Harleen Bagga

      at

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

      Reply
    14. marudhuskitchen

      at

      Its so moist ...can feel the softness

      Reply
    15. Aarthi

      at

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

      Reply
    16. Gomathi

      at

      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 🙂

      Reply
    17. Anonymous

      at

      Is almond powder available in Nagercoil?

      Reply
    18. Aarthi

      at

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

      Reply
    19. Aarthi

      at

      @GomathiNo it wont..

      Reply
    20. namgyal wangmo

      at

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

      Reply
    21. Anonymous

      at

      Is there another substitute for almond powder?

      Reply
    22. Aarthi

      at

      @Anonymousyou can use cashew powder

      Reply
    23. Anonymous

      at

      Wht can I use in place of curd?

      Reply
    24. Aarthi

      at

      @AnonymousYou need curd in this

      Reply
    25. Anonymous

      at

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

      Reply
    26. Aarthi

      at

      @Anonymousi think u can

      Reply
    27. Reem

      at

      Hai aarthi,
      I tried ths...It came out well....bt 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...

      Reply
    28. Aarthi

      at

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

      Reply
    29. plasterer bristol

      at

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

      Simon

      Reply
    30. bharti kaushik

      at

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

      Reply
    31. Anonymous

      at

      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

      Reply
    32. Aarthi

      at

      @AnonymousYou have to make chenna properly. You have to make it soft. check my post
      https://www.yummytummyaarthi.com/2014/10/how-to-make-chenna-for-sweets-chenna.html

      Reply
    33. Aarthi

      at

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

      Reply
    34. delphia

      at

      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...

      Reply
    35. shwetha shenoy

      at

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

      Reply
    36. Aarthi

      at

      @shwetha shenoyit will affect the texture of the cake

      Reply
    37. Anonymous

      at

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

      Reply
    38. Aarthi

      at

      @Anonymousno it wont, u can skip it

      Reply
    39. Salitha Menon

      at

      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?

      Reply
    40. Aarthi

      at

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

      Reply
    41. Anonymous

      at

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

      Reply
    42. Aarthi

      at

      @Anonymoussame amount of melted butter can be used

      Reply
    43. umamahi

      at

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

      Reply
    44. Aarthi

      at

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

      Reply
    45. deepthi thoppil

      at

      Thanks a ton Aarthi
      You made my day

      Reply
    46. sandhya chanda

      at

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

      Reply
    47. Aarthi

      at

      @sandhya chandaSAME TIME AS MENTIONED

      Reply
    48. Anonymous

      at

      Hi. I was wondering whether this is the original recipe you mentioned on Good Food magazine - http://www.bbcgoodfood.com/recipes/1973654/lighter-lemon-drizzle-cake ? 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?

      Reply
    49. Fotodor

      at

      Prick the warm cake all over with a skewer or fork, then pour over the drizzle the juice will sink in and the sugar will form a lovely, crisp topping.

      Reply

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