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–+ servings
A slice of rectangular lemon cake that is topped with lemon drizzle icing and some white icing flowers. Sat in front of the remaining loaf cake of lemon drizzle on a wooden chopping board.
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Extra Moist Lemon Drizzle Cake with a Soft, Tender Crumb

This lemon drizzle cake is the perfect blend of sweetness and zesty lemon, and not only that, it truly is the most tender, moist cake you'll ever taste
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Cake, Dessert
Cuisine: British
Keyword: Cake, Lemon, Lemon Drizzle
Servings: 12
Calories: 378kcal

Equipment

  • 1 x 900g loaf tin or 2 x 450g loaf tins

Ingredients

  • 200 g flour can be gluten free - but then you need to add 1/2 tsp xanthan gum
  • 70 g almond flour
  • 200 g caster sugar
  • 3 tsp baking powder
  • 1/2 tsp sea salt
  • 225 g unsalted butter very soft
  • 3 lemons zested and juiced
  • 4 eggs
  • 120 ml milk
  • 1 tsp vanilla bean paste
  • 150 g icing sugar sifted
US Customary - Metric

Instructions

  • Line your loaf tin(s) with baking paper and preheat the over to 180 °C
  • Add the flours, sugar, baking powder, softened butter and salt to the bowl of your stand mixer - or a large mixing bowl. Either with the paddle attachment, or a wooden spoon, beat the butter into the dry ingredients until the mixture resembles breadcrumbs.
  • Add in the zest of the 3 lemons together with 6 tablespoons of lemon juice (approximately 2 of the lemons).
  • In another bowl, combine the eggs, milk, and vanilla paste and whisk together briefly. Slowly add the wet ingredients to the dry, roughly a quarter at a time. You will end up with a smooth batter.
  • Pour the cake mix into the tin(s) and place in the centre of the oven and cook for 50 minutes. After 50 minutes, test to see if the cakes are cooked by pushing a cocktail stick into the centre of a cake. If it comes out clean, then they are done. If you are using a 900g tin, this will likely take the full hour.
  • Place the tins on a cooling rack for 15 minutes, after which tin lift the cake(s) gently out of the tin using the baking paper to help you. Cool completely on the wire rack.
  • Once the cake has cooled, whisk the icing sugar with the remaining juice of the lemon until it creates a thick icing. Push a cocktail stick into the cake multiple times all over, then drizzle the icing over the cake. With this decoration, we're not looking for perfection!

Notes

  • The beauty of using the almond flour in this cake is to keep it moist. It will therefore keep in a sealed tin in the cupboard for 3-4 days. 
  • You can easily replace the plain flour with gluten free plain flour, but you will also need to add 1/2 tsp xanthan gum along with the other dry ingredients. 

Nutrition

Calories: 378kcal | Carbohydrates: 47g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 231mg | Potassium: 96mg | Fiber: 2g | Sugar: 31g | Vitamin A: 570IU | Vitamin C: 14mg | Calcium: 106mg | Iron: 2mg