I am totally obsessed with lemon drizzle cake, and have spent hours finding the perfect recipe. This cake was a total hit! It was moist and full of flavour and didn't last long at all - you might have to double the recipe!
The recipe is adapted from Ina Garten's Lemon Yogurt Cake. It can be made as either a loaf cake, or a bundt cake - I think a bundt is a much more impressive cake for friends if you are entertaining.
Mix It Up: For a berry lemon cake, add to the batter 1 and ¼ cups blueberries or raspberries, tossed with 1 tablespoon flour. For a lemon poppy seed cake - add ¼ cup of poppy seeds.
This recipe contains doTERRA Lemon oil, which provides cleansing and digestive benefits and supports healthy respiratory function*. Lemon is very uplifting and energizing and has been shown to help improve mood.
PREP TIME: 40 mins COOK TIME: 50 mins TOTAL TIME: 90 mins
INGREDIENTS
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup plain whole-milk or Greek yogurt
1 cup sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (approx 2 lemons)
½ teaspoon pure vanilla extract
½ cup vegetable oil (canola, sunflower or grapeseed)
¼ cup freshly squeezed lemon juice
4 drops doTERRA Lemon oil (if not using, add an extra 2 tablespoons of lemon juice)
For the glaze:
1 cup icing/confectioners' sugar
2 tablespoons freshly squeezed lemon juice
DIRECTIONS
Preheat the oven to 180 degrees C/ 350 degrees F. Grease a loaf pan and line the bottom with parchment paper or grease a bundt tin or silicone bundt ring.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 3/4 of the cup sugar, the eggs, lemon zest, lemon oil (if using) and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the lemon juice and remaining ¼ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside to cool. Once cooler, add the Lemon oil and mix in.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the icing/confectioners' sugar and lemon juice and pour over the cake. Decorate with lemon slices, grated lemon zest or edible flowers.
You can also make this into cupcakes, just cook for 15-20 minutes instead of 50 mins. I decorated mine with freeze-dried strawberries and they were an absolute hit!
* This product is not intended to diagnose, treat, cure, or prevent any disease.
Commentaires