LEMON YOGURT CAKE RECIPES

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LEMON DRIZZLE CAKE RECIPES | BBC GOOD FOOD



Lemon drizzle cake recipes | BBC Good Food image

Enjoy the zingy taste of a lemon drizzle cake with our selection of best rated recipes. From vegan to gluten free versions, there's a recipe for every taste

Provided by Good Food team

Number Of Ingredients 1

EASY LEMON DRIZZLE LOAF CAKE RECIPE | DELICIOUS. MAGAZINE



Easy lemon drizzle loaf cake recipe | delicious. magazine image

A zesty, syrup-drenched sponge with a sugar crust is our go-to teatime bake. This timeless creation is sure to spark joy – but that doesn’t mean you can’t vary things a bit…Check out our tips below to find out how to jazz up your lemon drizzle cake. Turn this teatime treat into a special occasion showstopper and see our lemon drizzle bundt cake.

Provided by delicious. magazine

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield Serves 10-12

Number Of Ingredients 9

200g unsalted butter, softened
200g golden caster sugar
4 medium free-range eggs
200g self-raising flour
Finely grated zest and juice 3 lemons
150g natural yogurt
110g granulated sugar
You’ll also need…
2 litre loaf tin, base and sides lined with non-stick baking paper (or use a loaf-tin liner)

Steps:

  • Heat the oven to 180°C/160°C fan/gas 4. Using an electric mixer, beat the butter and caster sugar until pale and creamy (about 5 minutes).
  • Add the eggs one at a time, beating well after each addition. Fold in the flour and the zest of 2 lemons, then beat in the yogurt. Spoon into the prepared tin and bake for 50-55 minutes until golden and a skewer pushed into the centre comes out clean.
  • Meanwhile, mix the juice of 2 lemons with 50g of the granulated sugar in a bowl or jug until the sugar has dissolved. As soon as the cake comes out of the oven, poke holes all over the top with the skewer, then pour over the lemon mixture. Leave to cool in the tin, set on a wire rack.
  • After 20 minutes, mix the remaining lemon zest and juice and 60g granulated sugar, then spread over the top of the loaf. Leave the cake to cool completely on the wire rack, then turn out.

Nutrition Facts : Calories 325kcals, FatContent 16.2g (9.5g saturated), ProteinContent 5g, CarbohydrateContent 39.6g (27.1g sugars), FiberContent 0.7g

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