• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Yummy Tummy

Food that makes your tummy happy!

  • Home
  • About Me
  • Recipe Index
  • Categories
  • Advertisers
  • On Media
  • Contact
  • Privacy
You are here: Home / baked / Lemon Drizzle Cake Recipe / Lighter Lemon Drizzle Cake Recipe

Lemon Drizzle Cake Recipe / Lighter Lemon Drizzle Cake Recipe

August 6, 2014 By Aarthi 49 Comments

share this
Share

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

Ingredients:
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
Thick Unsour Curd / Yogurt – 240 ml / 1 cup
Yellow Food Colouring a pinch

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

Method:
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.

Pictorial:
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
serve
share this
Share

Filed Under: baked, Christmas Cakes, Christmas Special Recipes, Recent Recipes

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!

Previous Post: « Crispy Ragi Dosa Recipe / Ragi Dosa Recipe
Next Post: Ragi Idiyappam with Coconut Chutney Recipe / Ragi Sevai Recipe / Finger Millet String Hoppers Recipe »

Reader Interactions

Share

Comments

  1. Anonymous

    August 6, 2014 at 12:05 pm

    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

    August 6, 2014 at 12:08 pm

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

    Reply
  3. Anonymous

    August 6, 2014 at 1:22 pm

    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

    August 6, 2014 at 1:57 pm

    Lemon cakes cake looks delicious..

    Reply
  5. Aarthi

    August 6, 2014 at 6:30 pm

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

    Reply
  6. Aarthi

    August 6, 2014 at 6:31 pm

    @AnonymousI have updated the recipe check it out

    Reply
  7. Anonymous

    August 6, 2014 at 6:41 pm

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

    Reply
  8. Anonymous

    August 7, 2014 at 10:17 am

    Wat can we substitute eggs wth

    Reply
  9. Anonymous

    August 7, 2014 at 10:23 am

    Wat u mean by zest

    Reply
  10. Aarthi

    August 8, 2014 at 8:55 am

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

    Reply
  11. Aarthi

    August 8, 2014 at 8:55 am

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

    Reply
  12. Aarthi

    August 8, 2014 at 8:55 am

    @AnonymousZest is just grated lemon skin.

    Reply
  13. Harleen Bagga

    September 23, 2014 at 12:51 pm

    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

    September 23, 2014 at 2:25 pm

    Its so moist …can feel the softness

    Reply
  15. Aarthi

    September 24, 2014 at 5:15 am

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

    Reply
  16. Gomathi

    September 24, 2014 at 5:44 am

    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

    September 24, 2014 at 10:53 am

    Is almond powder available in Nagercoil?

    Reply
  18. Aarthi

    September 24, 2014 at 6:05 pm

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

    Reply
  19. Aarthi

    September 24, 2014 at 6:05 pm

    @GomathiNo it wont..

    Reply
  20. namgyal wangmo

    November 17, 2014 at 10:16 am

    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

    November 29, 2014 at 2:52 pm

    Is there another substitute for almond powder?

    Reply
  22. Aarthi

    November 29, 2014 at 5:40 pm

    @Anonymousyou can use cashew powder

    Reply
  23. Anonymous

    December 2, 2014 at 11:53 am

    Wht can I use in place of curd?

    Reply
  24. Aarthi

    December 2, 2014 at 7:18 pm

    @AnonymousYou need curd in this

    Reply
  25. Anonymous

    December 18, 2014 at 5:12 pm

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

    Reply
  26. Aarthi

    December 18, 2014 at 5:21 pm

    @Anonymousi think u can

    Reply
  27. Reem

    December 22, 2014 at 10:59 am

    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

    December 22, 2014 at 5:52 pm

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

    Reply
  29. plasterer bristol

    January 30, 2015 at 7:20 am

    Yummy, my favorite…Thanks for sharing this recipe.

    Simon

    Reply
  30. bharti kaushik

    March 2, 2015 at 7:09 am

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

    Reply
  31. Anonymous

    March 2, 2015 at 7:21 am

    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

    March 2, 2015 at 5:37 pm

    @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

    March 2, 2015 at 5:38 pm

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

    Reply
  34. delphia

    March 6, 2015 at 5:07 pm

    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

    March 19, 2015 at 5:43 am

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

    Reply
  36. Aarthi

    March 19, 2015 at 1:05 pm

    @shwetha shenoyit will affect the texture of the cake

    Reply
  37. Anonymous

    July 27, 2015 at 5:33 am

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

    Reply
  38. Aarthi

    July 29, 2015 at 10:25 am

    @Anonymousno it wont, u can skip it

    Reply
  39. Salitha Menon

    July 30, 2015 at 12:33 pm

    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

    July 30, 2015 at 1:33 pm

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

    Reply
  41. Anonymous

    August 9, 2015 at 6:18 am

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

    Reply
  42. Aarthi

    August 11, 2015 at 9:30 am

    @Anonymoussame amount of melted butter can be used

    Reply
  43. umamahi

    September 25, 2015 at 10:50 am

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

    Reply
  44. Aarthi

    September 28, 2015 at 4:12 pm

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

    Reply
  45. deepthi thoppil

    October 9, 2015 at 12:17 pm

    Thanks a ton Aarthi
    You made my day

    Reply
  46. sandhya chanda

    January 29, 2016 at 5:51 am

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

    Reply
  47. Aarthi

    February 1, 2016 at 12:43 pm

    @sandhya chandaSAME TIME AS MENTIONED

    Reply
  48. Anonymous

    January 30, 2017 at 4:03 pm

    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

    April 2, 2020 at 1:23 am

    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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search here

WELCOME!
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! More About Me…

Recipe Posts on Yummy Tummy

  • Noodles Spring Rolls Recipe
  • Strawberry Muffins
  • Blender Chocolate Mousse Recipe
  • Roasted Garlic & Tomato Chutney
  • Hidden Chocolate Heart Cake

YUMMY TUMMY FAVORITES

Search Recipes by Categories

Archives

TRENDING VIDEO

https://www.youtube.com/watch?v=qB7Punwig-o

PICK YOUR FAVORITE

Oatmeal Recipes

Instant Oats Idli Recipe / Oats Rava Idli Recipe

Granola Recipe / Homemade Muesli Recipe / Homemade Granola Recipe

Mango Oatmeal Smoothie Recipe / Mango Oatmeal Breakfast Smoothie Recipe / Mango Oats Smoothie Recipe

Mini Instant Oats Dosa / Instant Mini Oats Crepes / Oats Dosa – Tribute to JayaSree

Footer