Moist Lemon Drizzle Cake Recipe

Introduction

This Moist Lemon Drizzle Cake is a bright, tangy treat perfect for any occasion. With a soft crumb and a zesty lemon syrup soaked throughout, it delivers 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-sized eggs
• Zest of 1 medium lemon
• 120 ml vegetable oil
• 118 g Greek yogurt (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 sugar (¼ cup)
• 1 tsp lemon zest (for the syrup)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and bread 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 and lemon zest mixture and beat until light and fluffy.
5. Step 5: Stir in the vegetable oil, Greek yogurt, and vanilla extract (if using) until well combined and smooth.
6. Step 6: Sift the flour mixture into the wet ingredients. Fold gently until just combined, being careful not to over-mix.
7. Step 7: In a small bowl, mix the juice of 1 lemon and the baking soda, then fold this into the batter until just combined.
8. Step 8: Pour the batter into the prepared pan and smooth the top 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 warm, prepare the lemon syrup by combining the juice of 2 lemons, 1 tsp lemon zest, and 50 g sugar in a small saucepan. Heat over low heat, stirring until the sugar dissolves.
11. Step 11: Using a skewer or toothpick, poke several holes all over the warm cake to allow the syrup to soak in.
12. Step 12: Drizzle the warm lemon syrup evenly over the cake, letting it seep into the holes.
13. Step 13: Allow the cake to cool completely in the pan so the flavors develop and the drizzle sets.
14. Step 14: Carefully remove the cake from the pan, place it on a serving plate, and grate some fresh lemon zest over the top before serving.

Tips & Variations

• Use unwaxed lemons for zesting to avoid bitterness from any wax coating.
• For an extra lemony punch, add a tablespoon of lemon curd to the batter before baking.
• Replace vegetable oil with melted butter for a richer flavor.
• Serve with a dollop of whipped cream or fresh berries for added indulgence.

Storage

Store the cake covered at room temperature for up to 3 days. To keep it longer, refrigerate it in an airtight container for up to 5 days. Reheat gently in a microwave or enjoy chilled. The syrup may intensify over time, enhancing the flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt can be used, but Greek yogurt provides a thicker texture and adds to the moisture, helping the cake stay tender.

How do I know when the cake is done?

Insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If it’s wet with batter, bake for a few more minutes and test again.