Lemon Drizzle Cake Recipe / Lighter Lemon Drizzle Cake Recipe

I love love good food magazine, they have so many delicious recipes in them and beautiful pictures which really tempt me a lot to try those recipes..I have already made few recipes from that magazine, one of that is my raw banana podi fry..

When i was referring the magazine few weeks back, i came across this cake recipe. The picture tempted me a lot to try, so tried it immediately and loved it instantly. 

This cake is a little denser and the lemon taste just came through it. Specially the citrus lemon syrup speaks for itself. Loved it to the core, i changed the recipe as per the available ingredients and it turned out super good..I hope you will try this and let me know how it turned out..

Preparation Time : 15 mins
Baking Time : 40 mins
Serves : 7 to 8
Recipe Source : Good Food Magazine


Oil - 1/2 cup / 120 ml
All Purpose Flour / Maida - 1.5 cups / 180 grams
Baking Powder - 3 tsp
Powdered Almonds / Badam Powder - 50 grams or 1/2 cup
Polenta or Sooji - 50 grams or 1/4 cup+1 tblspn
Lemon Zest - 1 tblspn
Sugar - 3/4 cups / 150 grams
Eggs - 2
Yellow Food Colouring a pinch

For Lemon Syrup:
Sugar - 1/2 cup
Lemon Juice - 4 tblspn
Water - 3 tblspn


Preheat oven to 180 degree C. Prepare a 20 cm round cake pan by greasing it with oil and flouring it well. Check this out.

Now mix flour, baking powder, sugar, lemon zest, sooji, powdered almonds and mix well.

In a jug, add in oil, curd, eggs and mix well.

Pour this over the dried ingredients and mix gently. Add a pinch of yellow colour, and this is optional.

Now pour this whole batter in the pan.

Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.

Once it is cooled, invert it to a plate.

Make sugar syrup, take sugar, lemon juice and water in a sauce pan. heat it gently, once the sugar is melted bring this to a boil. Once it reaches a boil. Turn off the heat and let it get warm.

Now poke small holes all over the cake using a skewer. Spoon the syrup over the cake, let it sit for 15 mins.

Slice and serve.

Take all your ingredients

Take flour in a bowl

add in semolina 

add in almond powder

Add in baking powder

add in some lemon zest

in goes some sugar

mix well

Make wet ingredients, take oil in a jug

add in thick unsour curd

add in the eggs(you need two eggs)

beat it well

Pour wet ingredients to dry

fold well

I added some yellow food colour

Prepare a cake pan

pour batter in

bake it

Lets make syrup, take sugar and lemon juice

take them in a sauce pan

add some water

heat it up

bring it to boil

boil it for 2 to 3 mins

Invert cake to a plate and poke holes in it
all poked

take the slightly warm syrup

spoon it over the cake

all moist

you can add more syrup later


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