Moist Lemon Drizzle Cake Recipe

Introduction

This moist lemon drizzle cake is a bright and tangy treat perfect for any occasion. With a tender crumb and zesty syrup soaked throughout, it offers a refreshing balance of sweetness and citrus flavor that’s sure to delight your taste buds.

Ingredients

• 250 g granulated sugar (1.25 cups)
• 3 medium eggs
• Zest of 1 medium lemon
• 120 ml vegetable oil
• 118 g Greek yogurt (3.5 oz, ½ cup)
• 275 g all-purpose flour (2.2 cups)
• 1½ tsp baking powder
• 1 tsp baking soda
• Juice of 1 unwaxed medium lemon
• Juice of 2 lemons
• 50 g granulated sugar (¼ cup)
• 1 tsp lemon zest
• Optional: Vanilla extract (not listed in original but mentioned in the instructions)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a standard-size bundt pan.
2. Step 2: In a medium bowl, whisk together the flour and baking powder. Set aside.
3. Step 3: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the lemon oils and create a fragrant mixture.
4. Step 4: Add the eggs to the sugar mixture and beat until light and fluffy.
5. Step 5: Stir in the vegetable oil, Greek yogurt, and vanilla extract (if using) until smooth and well combined.
6. Step 6: Sift the flour mixture into the wet ingredients. Fold gently until just combined to avoid over-mixing.
7. Step 7: In a small bowl, mix the juice of 1 lemon with the baking soda. Add this to the batter and fold gently until combined.
8. Step 8: Pour the batter into the prepared pan and smooth the surface with a spatula.
9. Step 9: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Step 10: While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the juice of 2 lemons, lemon zest, and 50 g sugar. Heat over low heat, stirring until the sugar dissolves.
11. Step 11: When the cake is done, remove it from the oven and while still warm, poke holes all over the surface using a skewer or toothpick.
12. Step 12: Drizzle the warm lemon syrup evenly over the cake, allowing it to soak into the holes.
13. Step 13: Let the cake cool completely in the pan so the flavors develop and the syrup sets.
14. Step 14: Once cooled, carefully remove the cake from the pan and transfer it to a serving plate. Optionally, grate some extra lemon zest over the top for added freshness.

Tips & Variations

• Use unwaxed lemons for zest and juice to avoid bitterness from the peel’s wax coating.
• For an extra burst of flavor, add a teaspoon of vanilla extract to the batter.
• Try substituting Greek yogurt with sour cream for a slightly tangier cake.
• To make it gluten-free, swap all-purpose flour for a gluten-free baking mix, but be mindful of baking time adjustments.

Storage

Store the lemon drizzle cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and refrigerate for up to a week. Reheat slices gently in the microwave for about 15 seconds to bring back moisture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute vegetable oil with light olive oil or melted coconut oil for a slight flavor variation.

How do I know when the cake is fully baked?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. If it has wet batter, continue baking a few minutes longer and check again.

Moist Lemon Drizzle Cake Recipe

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★★★★★

4.8 from 86 reviews

• Author: Thomas
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

This moist lemon drizzle cake is a delightful and tangy treat, featuring a light, fluffy texture enhanced with fresh lemon zest and juice. The cake is baked to perfection and topped with a luscious lemon syrup that seeps into the crumb, creating a perfect balance of sweetness and citrusy brightness. Ideal for teatime or any occasion when you crave a refreshing, homemade dessert.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 250 g Granulated sugar (1.25 cup)
• 3 Medium eggs
• Zest of 1 medium lemon
• 120 ml Vegetable oil
• 118 g Greek yogurt (3.5 oz, ½ cup)
• 275 g All-purpose flour (2.2 cups)
• 1½ tsp Baking powder
• 1 tsp Baking soda
• Juice of 1 medium unwaxed lemon
• 1 tsp Lemon zest

Lemon Syrup

• 2 Lemons juice (from 2 lemons)
• 50 g Granulated sugar (¼ cup)
• 1 tsp Lemon zest

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Instructions

1. Prepare the cake pan: Preheat your oven to 350°F (175°C). Grease and bread a standard-sized bundt pan to prevent sticking.
2. Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour and baking powder. Set this mixture aside.
3. Combine sugar and lemon zest: In a large mixing bowl, rub together the granulated sugar and the lemon zest with your fingers to release the lemon’s essential oils, creating a fragrant aroma.
4. Beat eggs and sugar mixture: Add the eggs to the sugar and lemon zest and beat until the mixture is light and fluffy.
5. Add wet ingredients: Incorporate the vegetable oil, Greek yogurt, and vanilla extract (typically 1 tsp) into the egg mixture. Whisk until smooth and well combined.
6. Combine dry and wet mixtures: Sift the flour and baking powder mixture into the wet ingredients. Fold gently until just combined to retain a light texture.
7. Add lemon juice and baking soda: In a small bowl, mix the fresh lemon juice with baking soda, then fold this mixture carefully into the batter without over-mixing.
8. Bake the cake: Pour the batter into the prepared bundt pan, smoothing the surface with a spatula. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
9. Prepare lemon syrup: While the cake bakes or immediately after, combine fresh lemon juice, lemon zest, and granulated sugar in a small saucepan. Heat over low heat, stirring until the sugar dissolves completely.
10. Poke holes in the cake: Once baked and still warm, use a skewer or toothpick to poke holes evenly all over the cake surface to allow the syrup to penetrate deeply.
11. Drizzle syrup: Pour the warm lemon syrup evenly over the cake, letting it seep into the holes and infuse the cake with tangy sweetness.
12. Cool and serve: Let the cake cool completely in the pan so the syrup settles and the flavors develop. Once cooled, carefully remove it from the pan, place on a serving plate, and grate some additional fresh lemon zest over the top for a fresh finish.

Notes

• Use unwaxed lemons for zest and juice to avoid bitter peel residues and pesticides.
• Do not overmix the batter after adding flour to keep the cake light and airy.
• Ensure the syrup is warm when drizzling so it soaks well into the cake.
• You can substitute vegetable oil with light olive oil for a slightly different flavor.
• The cake can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: lemon drizzle cake, moist lemon cake, lemon syrup cake, homemade lemon cake, bundt cake dessert