Print

Moist Lemon Drizzle Cake Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

A vibrant, moist lemon drizzle cake featuring a tender crumb with zesty lemon flavors, enhanced by a fragrant lemon syrup poured over while warm for an irresistibly tangy finish. Perfect for teatime or a refreshing dessert.

Ingredients

Scale

Cake

  • 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

Lemon Syrup

  • Juice of 2 Lemons
  • 50 g Granulated sugar (¼ cup)
  • 1 tsp Lemon zest

Instructions

  1. Preheat Oven and Prepare 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 bowl, whisk together the flour and baking powder and set aside.
  3. Combine Sugar and Lemon Zest: In a large mixing bowl, rub the granulated sugar and lemon zest together with your fingers to release oils, creating a fragrant base.
  4. Add Eggs: Beat the eggs into the sugar and lemon zest mixture until the batter becomes light and fluffy.
  5. Incorporate Wet Ingredients: Add vegetable oil, Greek yogurt, and vanilla extract to the mixture and whisk until smooth and well combined.
  6. Combine Dry and Wet Mixtures: Sift the flour mixture into the wet ingredients, then gently fold the batter until just combined to avoid overmixing and dense cake texture.
  7. Add Lemon Juice and Baking Soda: In a small bowl, mix lemon juice with baking soda, then fold this into the batter until evenly distributed.
  8. Pour Batter into Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula for an even surface.
  9. Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean.
  10. Prepare Lemon Syrup: While the cake is warm, combine lemon juice, lemon zest, and granulated sugar in a small saucepan over low heat. Stir until the sugar dissolves completely.
  11. Poke Cake for Syrup: Using a skewer or toothpick, poke holes all over the warm cake to allow the syrup to penetrate deeply.
  12. Drizzle Syrup: Evenly drizzle the lemon syrup over the cake, ensuring it seeps through the holes and covers the surface.
  13. Cool and Serve: Let the cake cool completely in the pan to allow flavors to develop and syrup to set. Once cooled, carefully remove from the pan, place on a serving plate, and grate some lemon zest over the top before serving.

Notes

  • Ensure not to overmix the batter to keep the cake light and fluffy.
  • Use unwaxed lemons for zest and juice to avoid bitterness from wax coatings.
  • The lemon syrup is best applied while the cake is still warm for maximum absorption.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • For a more intense lemon flavor, add extra zest to the syrup or batter as preferred.

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

Find it online: https://recipeswithria.com/moist-lemon-drizzle-cake-recipe/