Lemon Drizzle Cake is an absolute classic and should not be missing from any cake buffet. We show you in our recipe how you can easily bake it yourself and how the cake becomes super moist and fluffy in the loaf tin – namely with Greek yoghurt. Top it off with a lemony icing and you have the perfect lemon cake!
Ingredients for Lemon Drizzle Cake:
250 g soft butter
250 g sugar
1 pinch of salt
2 organic lemons
225 g flour
75 g cornflour
1/2 tsp bicarbonate of soda
150 g natural yoghurt
75 ml lemon juice
75 g icing sugar
200 ml whipped cream
150 g cream cheese natural
50 g icing sugar
1 sachet cream stiffener
1 organic lemon
Preheat oven to 350°F. Grease the loaf tin or line with baking paper.
Wash the lemons and finely grate the zest of both lemons. Squeeze the juice from one lemon. Cream the butter with the sugar and lemon zest in a bowl. Gradually add the eggs and lemon juice. Add all the dry ingredients and mix to a dough. Add the yoghurt at the end and fold in briefly to make a smooth batter.
Pour the batter into the loaf tin and bake for about 60-65 minutes on the middle shelf.
Meanwhile, mix the icing sugar with the lemon juice. After the cake has cooled slightly in the tin, poke a few holes with a wooden skewer and pour the icing over the cake. Leave the cake to cool completely in the tin so that the icing can soak in.
Combine all the frosting ingredients in a bowl and beat with a hand mixer until frothy. Once the cake has cooled completely, garnish with the frosting and lemon slices if desired.
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