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Easy lemon drizzle cake
Lemon cake is always a crowd pleaser and this lemon drizzle cake is fool-proof and also results in the most delicious, tangy and moist cake ever.
Course
Cake, Dessert
Cuisine
British
Keyword
Lemon drizzle cake, Lemon drizzle cake recipe, Lemon drizzle recipe
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
12
Calories
335
kcal
Author
Alida Ryder
Ingredients
2
cups
flour
2
tsp
baking powder
½
tsp
salt
1
cup
plain yoghurt
1
cup
caster sugar
3
large eggs
½
cup
canola oil
½
tsp
vanilla extract
zest of 1 lemon
For the icing
2
cups
icing/powdered sugar
juice of 1 lemon
Instructions
Pre-heat the oven to 180ºC/350°F and grease and line a loaf pan with baking paper.
Stir together the flour, baking powder and salt.
In a jug, mix together the sugar, yoghurt, oil, lemon zest, vanilla and eggs.
Pour the wet ingredients into the dry and mix well.
Transfer to the loaf pan and place in the oven.
Bake for 30-45 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool.
To make the icing, whisk together the icing sugar and lemon juice until smooth.
Pour the icing over the cooled cake and serve.
Nutrition
Calories:
335
kcal
|
Carbohydrates:
51
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Cholesterol:
42
mg
|
Sodium:
131
mg
|
Potassium:
221
mg
|
Fiber:
1
g
|
Sugar:
37
g
|
Vitamin A:
70
IU
|
Vitamin C:
0.2
mg
|
Calcium:
91
mg
|
Iron:
1.1
mg