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.
Ingredients
Scale
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
Instructions
- Prepare the cake pan: Preheat your oven to 350°F (175°C). Grease and bread a standard-sized bundt pan to prevent sticking.
- Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour and baking powder. Set this mixture aside.
- 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.
- Beat eggs and sugar mixture: Add the eggs to the sugar and lemon zest and beat until the mixture is light and fluffy.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Drizzle syrup: Pour the warm lemon syrup evenly over the cake, letting it seep into the holes and infuse the cake with tangy sweetness.
- 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
