You want to welcome the season of drizzles…make a wish… Lemon Drizzle Cake with an Americano!! A magical combination – a tangy bite with piping hot coffee. The key to this recipe is whole wheat flour. I think it gives a better texture and taste. Having always loved citrus in desserts, lemon cake holds a special place in my heart.
When you grow up with a kitchen garden, the instinct to identify aromas come to you naturally. And here I was, full of joy to see a loaded lemon tree welcoming monsoon with its mesmerising citrus aroma. Instinctively my heart said that baking a lemon cake was a perfect idea. What next? Just plucked a handful of lemons and made my way to the kitchen. Once the mix is done, I always do this little trick and people call me crazy. I always taste the raw cake batter and add if something is needed. That’s exactly what I did here and it worked out perfectly.
Lemon Drizzle Cake Recipe
Preparation Time: 15 min 
Cooking Time: 45 min
Total Time: 60 minServes: 8
Course: Dessert
INGREDIENTS
Cake Batter
- 120 grams whole wheat flour
- 132 grams caster sugar
- 125 grams butter
- 4.5 grams baking powder
- Juice of 4 lemons
- Zest for 4 Lemons
- 4 large eggs
- 1 teaspoon vanilla essence
Lemon Drizzle
- 60 grams icing sugar
- 1 ½ tablespoon lemon juice
INSTRUCTIONS
Cake Batter
- Preheat the oven to 180°C.
- Grease a 9 inch cake pan. Grease a parchment paper and line the tin with the same.
- Sift whole wheat flour and baking powder and mix them together in a bowl. Set aside.
- Whisk the eggs and vanilla essence together. Set aside.
- Beat the butter and caster sugar together until creamy. Add the beaten eggs and vanilla essence to it.
- Slowly add the dry ingredients along with the zest and mix well.
- Once the batter is ready, add the lemon juice and mix vigorously. Make sure there are no lumps.
- Pour the batter in the cake tin and bake for 45 mins at 170°C. The time taken depends on what oven you are using so make sure to keep checking your cake in case it’s ready before time. If you feel it’s ready before time or that it’s still not done after the scheduled time, insert a toothpick in the centre to check. If it comes out clean, your cake is ready.
- Allow the cake to cool for 3-4 hours on a cooling rack.
Lemon Drizzle
- Combine the lemon juice and icing sugar together in a bowl and pour it on the cake once cooled.
10 COMMENTS
Rhea mahajan
4 years agoAmazing dishes 😍❤️
Ashish
4 years agoAwesome
admin
4 years agothank you so much chef!
Nita
4 years agoLove ur recipe n blog.
Twisha Mohin
4 years ago AUTHORthank you !
Prabha Jha
3 years agoHi Twisha …I bake a lot why do my cakes crack from the top many times …
Twisha Mohin
3 years ago AUTHOROh the amount of times my cakes have cracked when i was a teenager… its a common mistake and it has a very simple solution. Turn down your heat or change the placement of your cake tin inside the oven. Cakes crack when the temperature of the oven is too high. Or you have placed the cake tin on a rack that is closer to the heat from the top. In an oven which is too hot, the outside of the cake cooks considerably quicker than the inside. The crust is formed early, but as the interior of the cake proceeds to bake and rise, the crust is cracked. You could have the same issue if the cake recipe has too much baking powder or if you’ve used a container which is too small.
Prabha Jha
3 years agoHi little chef , you made total sense to my expert baking as people say, lately I may have used extra baking soda and temp. At 180. I am sure I need to reduce to 170. Thanks a tonne to clear my doubt. Shall bake one today and get back to you.
Prabha Jha
3 years agoYes little chef I finally baked a cake as guided by you at temp. 160 and other tips, came out perfect. I think even 150 should be fine….. loads of love and wayyyyy to go. Can see you rise and shine !!
Twisha Mohin
3 years ago AUTHORglad I could help