Are you looking for a recipe for moist lemon drizzle cake that uses no butter? Then you have come to the right place! My lemon drizzle cake is ultimately moist but made with oil and a bit of almond flour to make it extra moist. The flavour and colour are so bright and lemony that you can’t resist eating it!

Ingredients You will Need

Free-range eggs – You can use egg substitutes if you want your cake vegan.

Plain flour – If you want to make a gluten-free cake, I recommend using rice flour as it makes your cake more moist.

Almond flour – Almond flour can make your cake moist and flavourful. If you don’t want to use it in your cake, just use the same amount of plain flour in place of almond flour.

Flavourless oil – I personally like to use rapeseed oil in my cake but you can use any type of flavourless oil you prefer.

Sugar – Granulated sugar is perfect in this cake but you can use vegan sugar or even brown sugar if you don’t mind the colour of your cake.

Salt – You definitely have to use salt in your baked goods. It pulls out the flavour of your cake!

For the Lemon Syrup

Lemon – Please make sure to use no-wax lemons because you use the zest of the lemons in your cake.

Sugar – You can use any type of sugar you like

Step-By-Step Guide

1 Preheat oven to 170C (338F) and line your loaf tin with a piece of parchment paper. Set aside

2 Beat the eggs and sugar in a bowl until pale and add oil. Grate the zest of 1 lemon and add it to the batter.

3 Stir the oil into the batter and add plain flour, almond flour, and salt. Fold the mixture well until glossy.

4 Pour the batter into the prepared tin and bake for 45-50 minutes until a skewer inserted in the middle comes out clean.

5 While you are baking the cake, make the lemon syrup by mixing the juice of 2 lemons and sugar in a bowl.

6 Once the cake has been baked, poke holes all over with a skewer and pour the lemon syrup onto the cake while it’s still warm. Let it sink into the cake for 30 minutes.

Tips for Making Lemon Drizzle Cake

Whip the eggs until pale – Because this cake doesn’t use any leavening agent, you need to whip the eggs and sugar really well. The cake made with no baking powder or baking soda is much more moist.
Mix the batter until glossy – Undermixed cake will end up with a dry consistency. The batter should be well mixed until glossy.
Pour the syrup while the cake is still warm – The lemon syrup will be absorbed better while the cake is still warm.

Q & A

Why is my cake dry?

Chances are that the cake might have been undermixed or overbaked. Make sure to mix your batter well and bake it just until the skewer comes out clean.

How to keep lemon drizzle cake moist for longer.

Wrap tightly your cake with cling film and store it at room temperature. You can store it in the fridge if you want because the cake doesn’t contain any butter, it can keep soft in the fridge.

Can I freeze lemon drizzle cake?

Yes, you can freeze your cake before it’s soaked in the syrup. Just wrap tightly it with cling film and put it in a freezer bag to prevent freezer burn.

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