Lemon Drizzle Cake

This lemon drizzle cake is quick and easy to make and is the perfect addition to your party menu. We served this at a birthday party and within minutes, it was all gone!

Its flavouring is completely natural as fresh lemons and lemon zest were infused into the batter. It is not nearly the healthiest cake. However, we tried our best to keep the fat content to a minimum in order to make it just a tiny bit more appealing to health conscious guests.

This post features four recipes that will be useful in your baking adventures. They are a cake recipe, a drizzle icing recipe, which includes an icing sugar recipe and buttermilk recipe. The latter was used to keep the oil content to a minimum and therefore acts as an oil replacement in baking.

Without further ado, here’s our lemon drizzle cake recipe!

Bon Appétit!


 

Ingredients

Lemon Cake

300g Flour

100g Self-Raising Flour

100g Brown Sugar

100g White Sugar

4tsp Baking Powder

235ml Almond Milk

110g Coconut Oil, melted

52.5g Vegan Buttermilk

2-3tsp Vanilla Extract

10tbsp Lemon juice (approx. 2.5 lemons)

1/2 a lime (juice)

2tbsp Lemon Zest

Vegan Buttermilk (makes 220g)

1tbsp Apple Cider Vinegar

Almond Milk

Lemon Drizzle Icing

Granulated/Caster Sugar (or any dry sugar)

1-2tsp Cornstarch

3/4 Lemon (juice)

 

Method (pre-heat oven to 190°C/374°F)

Vegan Buttermilk

  • In a bowl, pour in a table spoon of apple cider vinegar followed by as much almond milk as needed to get the total weight of the contents of the bowl to 220g.
  • Stir and set aside for at least 10-15mins before using.

Lemon Cake

  • Combine all the ingredients in a bowl stirring gently until smooth. (N.B. Remember to measure out 52.5g of the buttermilk as the recipe above yields 220g)
  • Pour the cake into a tin and give the tin a few taps on a hard surface to prevent air pockets.
  • Place the tin on the middle shelf of a preheated oven for 45mins or until a knife pierced through its centre comes out clean.
  • Once done, gently take out of the tin and set aside to cool on a rack.

Lemon Drizzle Icing

  • Using a food processor, blender or coffee grinder, process the sugar combined with the cornstarch until a fine powder is reached. This will make your icing sugar. (N.B. the cornstarch acts as an anticaking agent and keeps the powder dry for longer)
  • Combine the lemon juice with the icing sugar until a smooth glaze is reached.

Lemon Drizzle Cake

  • When the cake is completely cool, using a spoon, drizzle as much of the frosting as needed over the cake and set aside for a few minutes to thicken over the surface.

Serve.

 


 

If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so I can have a look at and like it.

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