Name: Moist Lemon Drizzle Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 250 g Granulated sugar (1.25 cup); 3 medium sized 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 Vanilla extract; 1 tsp Baking soda; Juice of 1 medium unwaxed Lemon; Juice of 2 Lemons; 50 g Granulated sugar (¼ cup); 1 tsp Lemon zest

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Introduction

This moist lemon drizzle cake is a delightful balance of tangy citrus and sweet flavors, perfect for any occasion. It features a soft, tender crumb infused with fresh lemon zest and finished with a zesty lemon syrup. Easy to make and irresistibly delicious, it’s sure to become a favorite.

Moist Lemon Drizzle Cake Recipe - Recipe Image

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 or ½ cup)
275 g all-purpose flour (2.2 cups)
1½ tsp baking powder
1 medium unwaxed lemon (juice)
1 tsp baking soda
Juice of 2 lemons
50 g granulated sugar (¼ cup)
1 tsp lemon zest (for syrup)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and bread a standard-sized bundt pan to prevent sticking.
Step 2: In a medium bowl, whisk together the flour and baking powder. Set aside.
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.
Step 4: Add the eggs to the sugar and lemon zest mixture, then beat until light and fluffy.
Step 5: Stir in the vegetable oil, Greek yogurt, and vanilla extract (if using). Whisk until smooth and well combined.
Step 6: Sift the flour mixture into the wet ingredients. Fold gently until just combined to avoid over-mixing.
Step 7: In a small bowl, mix the lemon juice from 1 lemon with the baking soda. Add this to the batter and fold again just until combined.
Step 8: Pour the batter into the prepared pan, smoothing the top with a spatula for an even surface.
Step 9: Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Step 10: While the cake is still warm, prepare the lemon syrup. Combine the juice of 2 lemons, 50 g sugar, and 1 tsp lemon zest in a small saucepan. Heat gently, stirring until the sugar dissolves.
Step 11: Poke several holes all over the warm cake using a skewer or toothpick to allow the syrup to soak in.
Step 12: Drizzle the lemon syrup evenly over the cake, making sure it seeps into the holes and covers the surface.
Step 13: Let the cake cool completely in the pan so the flavors develop and the syrup sets.
Step 14: Once cooled, remove the cake carefully from the pan, place on a serving plate, and grate extra lemon zest over the top before serving.

Tips & Variations

Use unwaxed lemons for zesting to avoid bitterness and ensure safety when consuming the zest.
Add a teaspoon of vanilla extract to the batter for a subtle aromatic note.
Substitute Greek yogurt with sour cream for a slightly different tang and texture.
For a more intense lemon flavor, increase the lemon zest in the batter or syrup.
Serve with fresh berries or a dollop of whipped cream for extra indulgence.

Storage

Store the lemon drizzle cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly for up to 3 months. Reheat gently to bring back moisture before serving, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute regular yogurt, but the texture may be slightly less dense and moist. Greek yogurt adds richness and moisture to the cake.

Why does the lemon drizzle cake sometimes turn out dense?

Over-mixing the batter can develop too much gluten, resulting in a dense cake. Fold the flour mixture gently and only until combined to keep the cake light and tender.