Classic Lemon Drizzle Cake With a Twist
Classic Lemon Drizzle Cake With a Twist
This Classic Lemon Drizzle Cake is a delightful confection that elevates the traditional lemon flavor with a zesty twist. Infused with citrus and topped with a sweet lemon syrup, it’s perfect for any occasion, from afternoon tea to a celebratory dessert. The addition of a new ingredient will surprise and delight your taste buds, making it a must-try recipe for lemon lovers.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 225g |
| Unsalted butter | 200g |
| Granulated sugar | 200g |
| Large eggs | 3 |
| Fresh lemon juice | 100ml |
| Lemon zest | Zest of 2 lemons |
| Baking powder | 2 tsp |
| Salt | 1/2 tsp |
| Powdered sugar | 150g |
| Fresh raspberries | 150g (optional twist) |
Cooking Steps:
- Preheat your oven to 175°C (350°F) and grease a loaf pan.
- In a bowl, cream together the butter and granulated sugar, then beat in the eggs one at a time.
- Mix in flour, baking powder, salt, lemon juice, and zest until combined. If using raspberries, fold them gently into the batter.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare the lemon drizzle by mixing powdered sugar with lemon juice.
- Once the cake is baked, let it cool slightly before poking holes in the top and pouring the lemon drizzle over it. Let it absorb before serving. Enjoy!
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Lemon Lavender Drizzle Cake
Lemon Lavender Drizzle Cake
The Lemon Lavender Drizzle Cake is a fragrant and invigorating twist on the classic lemon drizzle cake, combining the bright tartness of lemon with the delicate floral notes of lavender. This cake not only pleases the palate but also fills your kitchen with an enchanting aroma, making it perfect for spring gatherings or a delightful afternoon treat.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 225g |
| Unsalted butter | 200g |
| Granulated sugar | 200g |
| Large eggs | 3 |
| Fresh lemon juice | 100ml |
| Lemon zest | Zest of 2 lemons |
| Baking powder | 2 tsp |
| Salt | 1/2 tsp |
| Dried culinary lavender | 2 tsp |
| Powdered sugar | 150g |
Cooking Steps:
- Preheat oven to 175°C (350°F) and grease a loaf pan.
- Cream together the butter, granulated sugar, and dried lavender, then beat in the eggs one at a time.
- Mix in flour, baking powder, salt, lemon juice, and zest until combined.
- Pour batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Prepare the drizzle by mixing powdered sugar with lemon juice.
- Once baked, cool slightly, poke holes, and pour the lemon drizzle over the cake to soak in before serving. Enjoy!
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Vegan Lemon Drizzle Cake
Vegan Lemon Drizzle Cake
The Vegan Lemon Drizzle Cake is a deliciously moist and zesty dessert that captures the bright flavor of lemons without using any animal products. Perfect for vegans and non-vegans alike, this cake is wonderfully invigorating and easy to make, making it a fantastic choice for gatherings, picnics, or an afternoon treat.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 250g |
| Granulated sugar | 200g |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Almond milk (or plant milk) | 240ml |
| Vegetable oil | 80ml |
| Fresh lemon juice | 100ml |
| Lemon zest | Zest of 2 lemons |
| Powdered sugar | 150g |
| Water | 2 tbsp |
Cooking Steps:
- Preheat your oven to 180°C (350°F) and prepare a loaf pan by greasing it lightly.
- In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the almond milk, vegetable oil, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
- Transfer the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the lemon drizzle by mixing powdered sugar with water and a splash of lemon juice until smooth.
- Once the cake is out of the oven, allow it to cool for a few minutes before poking holes in the top and pouring the lemon drizzle over. Let it soak in before slicing and serving. Enjoy!
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Blueberry Lemon Drizzle Cake
Blueberry Lemon Drizzle Cake
The Blueberry Lemon Drizzle Cake is a delightful variation on the traditional lemon drizzle cake, combining the sweet-tart flavor of blueberries with the zesty brightness of lemon. This moist and flavorful cake makes for an ideal dessert for any occasion, whether it’s a family gathering or a simple afternoon tea. The vibrant blueberries not only enhance the flavor but also add a beautiful pop of color.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 250g |
| Granulated sugar | 200g |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Almond milk (or plant milk) | 240ml |
| Vegetable oil | 80ml |
| Fresh lemon juice | 100ml |
| Lemon zest | Zest of 2 lemons |
| Fresh blueberries | 150g |
| Powdered sugar | 150g |
| Water | 2 tbsp |
Cooking Steps:
- Preheat your oven to 180°C (350°F) and prepare a loaf pan by greasing it lightly.
- In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the almond milk, vegetable oil, lemon juice, and lemon zest.
- Gently fold in the blueberries into the wet ingredients before pouring them into the dry mixture. Mix until just combined; do not overmix.
- Transfer the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the lemon drizzle by mixing powdered sugar with water and a splash of lemon juice until smooth.
- Once the cake is out of the oven, allow it to cool for a few minutes before poking holes in the top and pouring the lemon drizzle over. Let it soak in before slicing and serving. Enjoy!
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Lemon Drizzle Bundt Cake With Cream Cheese Glaze
Lemon Drizzle Bundt Cake With Cream Cheese Glaze
The Lemon Drizzle Bundt Cake is a show-stopping dessert that combines the moistness of a classic bundt cake with the invigorating zing of lemon. This cake is perfect for spring and summer gatherings, bringing a bright and flavorful touch to any occasion. The cream cheese glaze adds a rich, creamy finish that perfectly complements the zingy lemon flavor.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 300g |
| Granulated sugar | 250g |
| Baking powder | 1 tbsp |
| Baking soda | 1/2 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (softened) | 150g |
| Eggs | 3 large |
| Greek yogurt | 120ml |
| Fresh lemon juice | 120ml |
| Lemon zest | Zest of 2 lemons |
| Powdered sugar | 200g |
| Cream cheese (softened) | 200g |
| Milk | 2 tbsp |
Cooking Steps:
- Preheat your oven to 175°C (350°F) and grease a bundt pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and sugar until fluffy, then add in the eggs one at a time, mixing well after each addition.
- Mix in the Greek yogurt, lemon juice, and lemon zest until combined.
- Gradually fold in the dry ingredients until just mixed, then pour the batter into the prepared bundt pan.
- Bake for 45-50 minutes, or until a toothpick comes out clean when inserted in the center.
- Let the cake cool for 10 minutes in the pan before transferring it to a wire rack.
- For the glaze, beat the softened cream cheese and powdered sugar together, adding milk as needed to achieve a drizzling consistency.
- Drizzle the cream cheese glaze over the cooled bundt cake, allowing it to set before serving. Enjoy!
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Almond Lemon Drizzle Cake
Almond Lemon Drizzle Cake is a delightful twist on classic lemon drizzle cakes that adds a nutty flavor from almond flour, making it a moist and flavorful dessert. This cake is light and fluffy, perfect for tea time or as a sweet treat for any occasion. The zesty lemon glaze adds a revitalizing finish that beautifully complements the almond flavor.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 200g |
| Almond flour | 100g |
| Granulated sugar | 250g |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (softened) | 150g |
| Eggs | 3 large |
| Greek yogurt | 120ml |
| Fresh lemon juice | 100ml |
| Lemon zest | Zest of 1 lemon |
| Powdered sugar | 150g |
| Almond extract | 1 tsp |
| Milk | 2 tbsp |
Cooking Steps:
- Preheat your oven to 175°C (350°F) and grease a loaf pan.
- In a mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy, then add the eggs, one at a time, mixing well.
- Stir in the Greek yogurt, lemon juice, lemon zest, and almond extract until well combined.
- Gradually fold in the dry ingredients until just mixed, then pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick comes out clean when inserted in the center.
- Let the cake cool for 10 minutes in the pan before transferring it to a wire rack.
- For the glaze, mix powdered sugar with lemon juice until smooth, then drizzle over the cooled cake. Enjoy!
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Raspberry Lemon Drizzle Cake
Raspberry Lemon Drizzle Cake is a vibrant and zesty dessert that combines the tartness of fresh raspberries with the brightness of lemon. This cake is incredibly moist and bursting with flavor, making it the perfect treat for any occasion, whether it’s a gathering with friends or a simple afternoon snack. The rejuvenating lemon glaze drizzled on top enhances the overall taste, creating a delightful balance between sweet and tangy.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 200g |
| Granulated sugar | 250g |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (softened) | 150g |
| Eggs | 3 large |
| Greek yogurt | 120ml |
| Fresh lemon juice | 100ml |
| Lemon zest | Zest of 1 lemon |
| Fresh raspberries | 200g |
| Powdered sugar | 150g |
| Milk | 2 tbsp |
| Lemon extract | 1 tsp |
Cooking Steps:
- Preheat your oven to 175°C (350°F) and grease a loaf pan.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy, then add the eggs, one at a time, mixing well.
- Stir in Greek yogurt, lemon juice, lemon zest, and lemon extract until combined.
- Gradually fold in the dry ingredients, then gently mix in the raspberries.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Allow to cool slightly in the pan before transferring it to a wire rack.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake. Enjoy!
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Coconut Lemon Drizzle Cake
Coconut Lemon Drizzle Cake is a tropical twist on the classic lemon drizzle cake, combining the fresh and tangy taste of lemon with the rich and creamy texture of coconut. The cake is moist, fluffy, and topped with a luscious lemon glaze, making it a perfect dessert for warm weather gatherings or as a treat to brighten any day.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 200g |
| Granulated sugar | 250g |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (softened) | 150g |
| Eggs | 3 large |
| Coconut milk | 120ml |
| Fresh lemon juice | 100ml |
| Lemon zest | Zest of 1 lemon |
| Desiccated coconut | 100g |
| Powdered sugar | 150g |
| Milk | 2 tbsp |
| Lemon extract | 1 tsp |
Cooking Steps:
- Preheat your oven to 175°C (350°F) and grease a loaf pan.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, cream softened butter and granulated sugar until light and fluffy; add eggs one at a time, mixing well.
- Stir in coconut milk, lemon juice, lemon zest, and lemon extract until well combined.
- Gradually fold in the dry ingredients, followed by the desiccated coconut.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Allow the cake to cool slightly in the pan before transferring it to a wire rack.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake. Enjoy!
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Lemon Drizzle Sheet Cake With Meringue Topping
Lemon Drizzle Sheet Cake With Meringue Topping is a delightful twist on the classic lemon drizzle cake, combining a moist and zesty lemon-flavored sheet cake with a fluffy, sweet meringue topping. This cake is perfect for gatherings or celebrations, providing a reviving and sweet treat for lemon lovers.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 250g |
| Granulated sugar | 300g |
| Baking powder | 1.5 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (softened) | 200g |
| Eggs | 4 large |
| Milk | 200ml |
| Fresh lemon juice | 150ml |
| Lemon zest | Zest of 2 lemons |
| Powdered sugar | 200g |
| Water | 2 tbsp |
| Egg whites | 4 large |
| Cream of tartar | 1/4 tsp |
Cooking Steps:
- Preheat the oven to 180°C (350°F) and grease a large baking sheet or line it with parchment paper.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy; then add eggs one at a time, mixing well.
- Stir in milk, fresh lemon juice, and lemon zest until fully combined.
- Gradually fold in the dry ingredients until just combined and pour into the prepared baking sheet.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean; let cool completely in the pan.
- For the meringue, whisk egg whites and cream of tartar until soft peaks form, then gradually add powdered sugar while continuing to whisk until stiff peaks form.
- Spread the meringue over the cooled cake and use a kitchen torch to lightly toast the top if desired. Slice and serve! Enjoy!
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Pistachio Lemon Drizzle Cake
Pistachio Lemon Drizzle Cake is a luxurious take on the classic lemon drizzle cake that combines the bright flavors of lemon with the nutty richness of pistachios. This cake is not only visually appealing with its vibrant green speckles but also delivers a delightful crunch that pairs perfectly with the tangy lemon glaze. Perfect for afternoon tea or special occasions, this cake will surely impress.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 200g |
| Granulated sugar | 250g |
| Ground pistachios | 100g |
| Baking powder | 1.5 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (softened) | 180g |
| Eggs | 3 large |
| Milk | 150ml |
| Fresh lemon juice | 100ml |
| Lemon zest | Zest of 1 lemon |
| Powdered sugar | 150g |
| Water | 2 tbsp |
Cooking Steps:
- Preheat the oven to 180°C (350°F) and grease a loaf pan or line it with parchment paper.
- In a bowl, mix together the all-purpose flour, ground pistachios, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy; add eggs one at a time, mixing well after each addition.
- Stir in the milk, fresh lemon juice, and lemon zest until combined.
- Fold the dry ingredients into the wet mixture until just combined and pour into the prepared loaf pan.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean; let cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar and enough water to achieve the desired consistency; drizzle over the cooled cake. Enjoy!
Lemon Drizzle Cake Pops
Lemon Drizzle Cake Pops are a delightful twist on the classic lemon drizzle cake, transforming it into bite-sized treats perfect for parties or as a fun dessert. These pops capture the zingy flavor of lemon wrapped in a moist cake and drizzled with a sweet glaze, making them both visually appealing and irresistibly tasty.
| Ingredients | Quantity |
|---|---|
| Lemon Drizzle Cake (crumbled) | 500g |
| Cream cheese | 100g |
| Powdered sugar | 50g |
| Lemon juice | 2 tbsp |
| White chocolate (for coating) | 200g |
| Lollipop sticks | 10-12 |
| Sprinkles (optional) | As needed |
Cooking Steps:
- In a large bowl, combine the crumbled lemon drizzle cake, cream cheese, powdered sugar, and lemon juice until well mixed.
- Scoop out small portions of the mixture and form into ball shapes.
- Insert a lollipop stick into each ball and place them on a baking sheet lined with parchment paper, then freeze for at least 30 minutes.
- Melt the white chocolate in a microwave or double boiler until smooth.
- Dip each cake pop into the melted chocolate, allowing excess to drip off, and immediately sprinkle with optional sprinkles.
- Place the coated pops back onto the baking sheet to set. Enjoy your Lemon Drizzle Cake Pops!
