Lighter Lemon Drizzle Cake

CategoryCuisineCooking MethodDiet

Zingy and sweet with a sugary crust, it\'s easy to see why classic lemon drizzle is one of the most popular cakes on our website. We\'ve kept all the great parts of the original, but reduced the fat by using rapeseed oil and natural yogurt in place of butter.

AuthorAryan
RatingDifficultyIntermediate

The loving recipe is expected to make Yummilicious preparation. If you find any part if not clear, you want more information, please feel free to add as comments, and our chefs will review for everyone’s benefit. Feel free to try/share the recipe and post the photo of your creation.

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CategoryCuisineCooking MethodDiet
Yields1 Serving
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Key Ingredients

 75 ml Rapeseed OilPlus some extra for the Tin
 175 g Self-Raising Flour
 1.50 tbsp Baking Powder
 50 g Ground Almond
 50 g Polenta
 2 qts Zest Lemons
 140 g Caster Sugar
 2 qts EggsLarge
 225 g Natural Yoghurt

Directions

1

Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.

2

Spoon the mixture into the tin and level the top (step 2). 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.

3

While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.

4

Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.

5

And you are done...

Nutrition Facts

Servings 1

Responses

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