Lemon Drizzle Cakes

I asked Marc what cakes he would like me to make next and he requested lemon drizzle. They came out very well, maybe even the best cakes I’ve made yet! He was very happy!

  • 80ml rapeseed oil
  • 150g sugar
  • 60ml soya yoghurt
  • 80ml soya milk
  • 60ml freshly squeezed lemon juice
  • 1tbsp finely grated lemon zest
  • 1tsp vanilla extract
  • 150g plain flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 40g ground almonds

For the syrup and icing:

  • Juice of one lemon
  • 1 large tbsp golden caster sugar
  • 3 tbsp icing sugar

Whisk the oil, sugar, yoghurt and milk together in a large bowl. Add the lemon juice, zest and vanilla extract and whisk again briefly. Sieve the flour, baking powder, baking soda and salt then add in two batched to the wet mix. Stir in the grounds almonds. Divide into 12 muffin or 24 cupcake cases and bake at 170°C for 18-20 minutes.

While they are cooking prepare your syrup. Heat the juice of one lemon with the caster sugar until dissolved – don’t boil. Set aside. When the cakes are cooked and while they are still hot, poke each several times with a skewer then spoon on one or two dessert spoons of syrup. Set aside to cool. Make your icing by adding the icing sugar to what’s left of the syrup. You are looking for a soft but not too runny texture. Spoon the icing onto the cakes allowing a little to dribble over the edges. There you have it!

This entry was posted in Cakes, tarts, desserts & sweets. Bookmark the permalink.

2 Responses to Lemon Drizzle Cakes

  1. Pingback: Lemon Drizzle Take 2 | justbloggs

  2. Pingback: Limoncello Drizzle Cakes with Raspberries | justbloggs

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