Extra fluffy, extra fresh and extra easy... that's how you can describe this lemon drizzle cake recipe, which works for special occasions or as a daily treat. Even a total beginner can make this easy cake, ready in no time. Let's do it!
Nutrition (1 serving)
- 310 kcal
- 45 g carbohydrates
- 12 g fats
- 4 g protein
Per 12 portions
- 250 g golden cane icing sugar
- 190 g plain flour
- 1 tsp baking powder
- pinch salt
- 4 eggs
- 100 ml lemon juice
- 2 tbsp lemon zest
- 120 ml coconut oil
- 100 ml milk
- 1 tsp vanilla extract
- 150 g golden cane icing sugar
- 4 tbsp lemon juice
Instructions
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Preheat the oven to 180 °C and grease a baking tin.
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In a large bowl, mix the powdered sugar, flour, baking powder and a pinch of salt.
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In a separate bowl, whisk the eggs, add the lemon juice, lemon zest, coconut oil, milk and vanilla extract.
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Slowly add the egg mixture to the dry ingredients and mix until you have a smooth batter.
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Pour the batter into the prepared tin and bake for 45‑50 minutes.
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Leave the baked cake to cool in the tin for 10 minutes. Then take out and leave to rest on a rack. Wash it with the lemon juice and powdered sugar icing.
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Let the icing set, then serve with some shavings of lemon zest. Enjoy!
