No Butter Moist Lemon Drizzle Cake
This lemon drizzle cake is so moist and delicious even though it's made with oil instead of butter! I added almond flour to make it more moist and flavourful. You might think oil cake is even better than the one with butter after you tried this recipe!
Equipment
- 1 Large bowl
- 1 Electric mixer
- 1 Spatula
- 1 Loaf tin 8 x 12
- 1 Skewer
Ingredients
For the Cake
- 4 Free range eggs
- 160 g Plain flour
- 40 g Almond flour
- 150 g Flavourless oil
- 200 g Sugar
- ¼ tsp Salt
For the Lemon Syrup
- 2 Lemon
- 120 g Sugar
Instructions
- Preheat oven to 170C (338F) and line your loaf tin with a piece of parchment paper. Set aside
- 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.
- Stir the oil into the batter and add plain flour, almond flour, and salt. Fold the mixture well until glossy.
- Pour the batter into the prepared tin and bake for 45-50 minutes until a skewer inserted in the middle comes out clean.
- While you are baking the cake, make the lemon syrup by mixing the juice of 2 lemons and sugar in a bowl.
- 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.
Notes
- If you want your extra moist, wrap your cake tightly with cling film and leave it overnight.
- You can make your cake vegan by using egg substitutes like flax egg or egg replacer.
- This cake is perfect for a tray bake. The cake will be thinner than a loaf cake.