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Easy Dairy Free Lemon Drizzle Cake Recipe

A quick and easy dairy free lemon drizzle cake recipe is definitely a favourite treat to eat. Delicious and moist (my sisters hate the word moist, so I’m having a giggle writing this)., so what’s not to like? Do you love the taste of lemon in your cake? This easy moist lemon drizzle cake recipe is perfect for a quick dessert. The best part is that it only takes a few minutes to prepare. So, if you are looking for something sweet and refreshing, this is the recipe for you!

dairy free lemon drizzle cake



How to make the drizzle for a lemon drizzle cake

Ingredients:

Juice of 1 lemon

100 g sugar,

3 teaspoons water,

a pinch of cornflour (optional)

Method:

1. Mix together the ingredients for the drizzle in a saucepan. Heat slowly over low heat, stirring continuously until it thickens to the desired consistency – this should not take too long as you do not want the mixture to burn. It is important that you keep stirring; otherwise, your mixture may form lumps. This step is optional, but I personally prefer my lemon drizzle cake with a thicker, more syrupy topping, so I mix cornflour with water and add it to the mixture to thicken it further. If you are planning on using your drizzle immediately, then omit this step.

2. Pour the lemon drizzle over your warm lemon drizzle cake and spread it evenly with a knife or spatula

3. Serve and enjoy!

Lemon Drizzle Cake Serving Suggestions

Lemon drizzle cake is traditionally served as a snack with a cup of tea, but I have been known to serve it for dessert with ice cream or custard, making it a real treat! You can store any leftovers in an airtight container in the fridge for up to three days.

Good to know: lemon zest can be substituted for lemon juice if you prefer a more intense lemon flavour.

Do not let your lemon mixture boil as you run the risk of burning it, which will make your lemon drizzle taste bitter.

If you love lemon cake, try How To Make Great Iced Lemon Cupcakes (+Gluten Free Option)

Can you add lemon juice to the cake mix?

Yes. I would suggest adding lemon zest and lemon juice together, like in the recipe, with your wet ingredients before folding in your flour mixture. I would also add a small amount of milk or buttermilk to counter any extra lemon flavour that might make your batter slightly runny.

How much lemon juice should you add to one lemon cake?

For the lemon cake recipe, you should add about 1 – 2 tablespoons of lemon juice, depending on how lemony you want it! It is best to taste the mixture after you have mixed together all of your ingredients and add more according to your tastes if needed.

Why is my lemon drizzle cake flat?

A lemon drizzle cake that has risen too much during baking can look flat after it cools. This occurs when the oven temperature is too high or the lemon cake mixture is overmixed. It also occurs when your lemon drizzle cake batter has been overworked, which encourages the formation of gluten. Ensure you are using an accurate weighing scale to measure ingredients correctly and follow our recipe carefully for the best results.

Why does my lemon drizzle cake split?


This is one of the most common questions about lemon drizzle cakes. If your cake sinks in the middle, there are a few things that may have caused that to happen: … The oven was too hot/cold, or the oven door was opened before the cake was ready. The cake batter wasn’t put in the oven straight away. If your lemon cake batter was too dry, it may have simply baked in the oven before it could rise, or alternatively, it’s possible that there wasn’t enough fat or baking powder added to your lemon drizzle recipe.

Can You Freeze Lemon Drizzle Cake?

Yes, you can. I love to meal prep when I can. Wrap the cake (without the drizzle) in clingfilm and cover it well in tin foil or place it in a freezer bag. It will keep up to 3 months.

easy lemon drizzle cake recipe

Easy Moist Lemon Drizzle Cake Recipe

Rachel
This easy moist lemon drizzle cake recipe is perfect for a quick dessert.
4.80 from 5 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Afternoon Tea, Dessert, Snack
Cuisine British
Servings 8
Calories 186 kcal

Ingredients
  

  • 225 g Self-Rasing Flour
  • 165 g Caster Sugar
  • 1 tsp Baking Powder
  • 100 ml Sunflower Oil
  • 2 Eggs
  • 2 tbsp Milk
  • 1 Lemon (Zest and Juice)

Lemon Syrup

  • 100 g Sugar
  • 1 Juice of Lemon
  • Water (If using Cornflour)
  • 1 tsp Cornflour (Optional)

Instructions
 

  • Grease and line a 22cm round tin. Pre-heat the oven at 160°Fan.
  • Beat the sugar,m eggs and oil together.
  • Sift in the flour and baking powder and add the milk, lemon zest and juice. Mix until smooth and creamy.
  • Pour into your tin and spread evenly.
  • Bake for 30-35 minutes.
  • Meanwhile make the syrup.
  • Mix together the ingredients for the drizzle in a saucepan. Heat slowly over low heat, stirring continuously until it thickens to the desired consistency – this should not take too long as you do not want the mixture to burn. It is important that you keep stirring otherwise your mixture may form lumps. This step is optional but I personally prefer my lemon drizzle cake with a thicker more syrupy topping so I mix cornflour with water and add it to the mixture to thicken it further. If you are planning on using your drizzle immediately then omit this step.
  • Pour over your warm cake and spread evenly.
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Nutrition

Calories: 186kcalCarbohydrates: 16gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 41mgSodium: 71mgPotassium: 58mgFiber: 1gSugar: 13gVitamin A: 71IUVitamin C: 14mgCalcium: 47mgIron: 1mg
Keyword Lemon recipes
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!



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