This Lemon Drizzle Cake with Lemon Sauce is a citrus lover’s delight, offering a moist and fluffy cake infused with fresh lemon juice and zest. The cake is perfectly balanced with the sweetness of sugar and the tang of lemon, making it a refreshing and light dessert. To elevate the lemony flavor, the cake is topped with a vibrant lemon sauce, adding an extra burst of citrus and a glossy finish. Perfect for any occasion, this cake is as delicious as it is beautiful.
Why You’ll Love This:
You’ll love this Lemon Drizzle Cake for its soft, tender crumb and its bright, refreshing lemon flavor. The combination of lemon juice and zest in the cake batter creates a deliciously fragrant cake, while the lemon sauce adds an extra tangy kick. This cake is easy to make and is sure to impress with its vibrant flavor and moist texture. Whether you’re enjoying it as an afternoon treat or serving it to guests, this cake is a guaranteed hit.
Perfect Occasion:
This Lemon Drizzle Cake is perfect for spring and summer gatherings, where its bright citrus flavor will be a refreshing addition. It’s also an excellent choice for a brunch or tea party, as its light and airy texture pairs wonderfully with coffee or tea. The cake’s vibrant yellow color and tangy sauce make it a stunning dessert for any occasion, whether casual or celebratory.
Decoration Tips:
To enhance the presentation of your Lemon Drizzle Cake, consider garnishing it with thin slices of fresh lemon or a sprinkle of lemon zest. You can also dust the top with powdered sugar for a classic look. If you’re serving the cake for a special occasion, add a few edible flowers or a drizzle of extra lemon sauce on each slice for a touch of elegance. Serve the cake on a cake stand or a bright, decorative plate to highlight its beautiful color.
Ingredients:
For the Cake:
- 4 eggs
- 1 cup granulated sugar
- 1 packet vanilla extract
- 1/2 cup milk
- 1/2 cup yogurt
- 1 cup vegetable oil
- 3 tablespoons lemon juice
- Grated zest of 1 lemon
- 1 packet baking powder
- 2.5 cups all-purpose flour
For the Lemon Sauce:
- 1/2 small tea glass (about 50 ml) lemon juice
- 4 tablespoons sugar
- 1 heaping tablespoon cornstarch
- 1/2 cup water
- 1/2 teaspoon turmeric (optional, for color)
Instructions:
- Prepare the Cake:
- Preheat your oven to 180°C (356°F). Generously grease a cake pan with softened butter, ensuring all sides are well coated.
- In a large mixing bowl, combine the granulated sugar, eggs, and vanilla extract. Beat the mixture until it becomes light and creamy.
- Add the vegetable oil, yogurt, milk, lemon juice, and lemon zest to the mixture. Continue to mix until well combined.
- Gradually add the flour and baking powder to the wet ingredients, folding gently until the batter is smooth and lump-free.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- Prepare the Lemon Sauce:
- In a small saucepan, combine the lemon juice, water, sugar, cornstarch, and turmeric (if using). Whisk until the mixture is smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens to a sauce-like consistency.
- Remove the sauce from the heat and let it cool for about 10 minutes.
- Assemble the Cake:
- Once the cake has cooled, pour the lemon sauce over the top, allowing it to soak into the cake. If the sauce is too thick, adjust the consistency with a bit more water before pouring.
- Let the cake sit for at least 1 hour to allow the flavors to meld and the sauce to set.
- Serve and Enjoy:
- Slice the cake and serve it as is, or with an extra drizzle of lemon sauce for added flavor.
Enjoy!
