Member recipe
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Lemon Drizzle Cake

By Max Hedley (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10
2-Layers So Lemony! Moist Spongey Topped with velvety lemon buttercream!
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Ingredients

For the lemon cake:

  • 340g of plain flour
  • 300g of caster sugar
  • 1 and 1/2 tsp of baking powder
  • 3/4 tsp of salt
  • 360ml of semi-skimmed milk
  • 120ml of extra virgin olive oil
  • 1 Tbsp of apple cider vinegar
  • 1 tsp of vanilla extract
  • 3 tsp of lemon extract
  • 2 Tbsp of lemon zest

For the icing:

  • 340g of plain flour
  • 300g of caster sugar
  • 1 and 1/2 tsp of baking powder
  • 3/4 tsp of salt
  • 360ml of semi-skimmed milk
  • 120ml of extra virgin olive oil
  • 1 Tbsp of apple cider vinegar
  • 1 tsp of vanilla extract
  • 3 tsp of lemon extract
  • 2 Tbsp of lemon zest
  • 540g of icing powder
  • 112g of baking butter
  • 2 tsp of lemon extract
  • 3 and 1/2 Tbsp of lemon juice

Method

  • STEP 1
    Preheat the oven to 350°F (180°C).
  • STEP 2
    Spray two 8 inch cake pans* with non-stick spray and line the bottoms with parchment paper. Set aside.
  • STEP 3
    Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, olive oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don’t overmix, tiny lumps are okay.
  • STEP 4
    Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  • STEP 5
    Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
  • STEP 6
    Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.
  • STEP 7
    Frost the cooled cakes and decorate with lemon zest.
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