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Moist Lemon Drizzle Cake Recipe

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★★★★★

4.8 from 145 reviews

A moist and tangy Lemon Drizzle Cake bursting with fresh lemon flavor. This classic bundt cake is made with Greek yogurt for extra moisture, lemon zest and juice for vibrant citrus notes, and finished with a zesty lemon syrup drizzle that seeps deep into the cake for a deliciously sweet and tart finish.

Ingredients

Scale

Cake Ingredients

  • 250 g Granulated sugar (1.25 cup)
  • 3 Medium eggs
  • Zest of 1 medium lemon
  • 120 ml Vegetable oil
  • 118 g Greek yogurt (3.5 oz) (½ cup)
  • 275 g All-purpose flour (2.2 cups)
  • 1½ tsp Baking powder
  • 1 tsp Baking soda
  • Juice of 1 medium unwaxed lemon

Lemon Syrup

  • Juice of 2 lemons
  • 50 g Granulated sugar (¼ cup)
  • 1 tsp Lemon zest

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and bread a standard size bundt pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour and baking powder. Set this aside for later.
  3. Combine Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar with the lemon zest. Rub them together with your fingers until fragrant, releasing the lemon oils into the sugar.
  4. Beat Eggs and Sugar Mixture: Add the eggs to the sugar and lemon zest mixture. Beat thoroughly until the batter becomes light and fluffy, incorporating air for a tender crumb.
  5. Add Oil, Yogurt, and Vanilla: Pour in the vegetable oil, Greek yogurt, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
  6. Incorporate Dry Ingredients: Sift the flour and baking powder mixture into the wet ingredients to avoid lumps. Fold the batter gently until just combined, taking care not to overmix which can toughen the cake.
  7. Activate Baking Soda: In a small bowl, combine the lemon juice with the baking soda to create a fizzing reaction, then fold this mixture into the cake batter until evenly distributed.
  8. Pour Batter and Bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Place in the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Prepare Lemon Syrup: While the cake is still warm, combine the juice of two lemons, lemon zest, and granulated sugar in a small saucepan. Heat over low heat, stirring constantly until the sugar fully dissolves.
  10. Infuse Cake with Syrup: Using a skewer or toothpick, poke several holes all over the warm cake to allow the syrup to soak in thoroughly.
  11. Drizzle Syrup over Cake: Pour the lemon syrup evenly over the cake, ensuring it seeps into the holes and coats the entire surface.
  12. Cool and Serve: Let the cake cool completely in the pan so the flavors meld and the syrup sets. Once cooled, carefully remove it from the pan, transfer to a serving plate, and garnish with freshly grated lemon zest for an extra burst of citrus aroma.

Notes

  • For a more intense lemon flavor, use unwaxed lemons to zest and juice.
  • Do not overmix the batter after adding flour to keep the cake light and tender.
  • Make sure the cake is still warm when adding the lemon syrup to allow better absorption.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake freezes well; wrap tightly and freeze for up to 2 months.

Keywords: Lemon Drizzle Cake, Moist Lemon Cake, Bundt Cake, Citrus Cake, Greek Yogurt Cake, Easy Lemon Cake

Find it online: https://bitesizedbenny.com/moist-lemon-drizzle-cake-recipe/