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.
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
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.
How to Make Lemon Drizzle Cake Recipe
- 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 center 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.
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Lemon Drizzle Cake Recipe
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
Lemon Drizzle Cake Recipe Step by Step
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Anonymous
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?
Anonymous
In cups, how much is 50 grams sooji and almond powder?
Anonymous
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..
traditionallymodernfood
Lemon cakes cake looks delicious..
Aarthi
@AnonymousI used a small pan, you have to use a 20 cm round cake pan
Aarthi
@AnonymousI have updated the recipe check it out
Anonymous
tell me the another option of egg.
for yummy lemon cake
Anonymous
Wat can we substitute eggs wth
Anonymous
Wat u mean by zest
Aarthi
@AnonymousSkip eggs and use curd..I think it will work. But haven't tried it..So not very sure..
Aarthi
@AnonymousSkip eggs and use curd..I think it will work. But haven't tried it..So not very sure..
Aarthi
@AnonymousZest is just grated lemon skin.
Harleen Bagga
Can this cake be made in microwave...as I don't have Oven....if yes, for how long it needs to be cooked
marudhuskitchen
Its so moist ...can feel the softness
Aarthi
@Harleen BaggaIf your microwave has convection mode, you can bake. Same time and same temp
Gomathi
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 🙂
Anonymous
Is almond powder available in Nagercoil?
Aarthi
@AnonymousNo it is not available..I powdered my own almonds
Aarthi
@GomathiNo it wont..
namgyal wangmo
hello.. i tried thz cake and also added little orange juice and it really came out well!! thanks so much for wonderful recipe.
Anonymous
Is there another substitute for almond powder?
Aarthi
@Anonymousyou can use cashew powder
Anonymous
Wht can I use in place of curd?
Aarthi
@AnonymousYou need curd in this
Anonymous
Hi Aarthi... All ur recipes r really good... CanI bake this cake in cooker? Since I do not have a oven..
Aarthi
@Anonymousi think u can
Reem
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...
Aarthi
@ReemLet it cool down completely. Chill it and then slice
plasterer bristol
Yummy, my favorite...Thanks for sharing this recipe.
Simon
bharti kaushik
Aarthi can we replace eggs with other thing and what we use in replacing of eggs
Anonymous
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
Aarthi
@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
Aarthi
@bharti kaushiki am not about the sub, because i haven't tried it so far
delphia
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...
shwetha shenoy
Can i skip curd? what will happen if i skip curd?
Aarthi
@shwetha shenoyit will affect the texture of the cake
Anonymous
Can we skip lemon zest? Will it affect the taste or texture of the cake aarthi?
Aarthi
@Anonymousno it wont, u can skip it
Salitha Menon
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?
Aarthi
@Salitha Menonnot sure why it happened...may be a extra syrup topped over the cake when serving will take the smell
Anonymous
Hi Aarthi, can I use butter ? Plz mention the quantity
Aarthi
@Anonymoussame amount of melted butter can be used
umamahi
akka i hardly need the substitute for the eggs here..plz let me know thanks:)
Aarthi
@umamahii think 1/2 cup of thick yogurt will work. not sure though
deepthi thoppil
Thanks a ton Aarthi
You made my day
sandhya chanda
Hi,aarthi, how many minutes should we keep in otg for baking ☺
Aarthi
@sandhya chandaSAME TIME AS MENTIONED
Anonymous
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?
Fotodor
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.