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.
Ingredients
- ½ cup / 120 ml Oil
- 1.5 cups / 180 grams All Purpose Flour / Maida
- 3 teaspoon Baking Powder
- 50 grams or ½ cup Powdered Almonds / Badam Powder
- 50 grams or ¼ cup+1 tblspn Polenta or Sooji
- 1 tablespoon 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 tablespoon Lemon Juice
- 3 tablespoon 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
Serving: 1gCalories: 67kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 41mgSodium: 175mgPotassium: 25mgFiber: 0.1gSugar: 13gVitamin A: 60IUVitamin C: 4mgCalcium: 96mgIron: 0.4mg
Tried this recipe?Let us know how it was!