Instructions. Preheat oven to 350 degrees F - double check the temperature with an oven thermometer. Butter a 9″ x 5″ loaf pan and line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt; set aside For the cake: Preheat the oven to 350 degrees F. Spray a 10-cup nonstick bundt pan generously with cooking spray. Sift the flour, baking powder and salt into a medium bowl and stir to combine For the drizzle: Whilst the cake is still warm in the tin, use a skewer or thin sharp knife to poke holes all over it. Mix the icing sugar with enough of the juice of the lemons to make a thin paste. Add the liquid gradually so it stays nice and smooth
How to make lemon drizzle cake Pre-heat the oven and line a loaf pan with parchment/baking paper. Stir together the dry ingredients and whisk all the wet ingredients together in a measuring jug. Pour the wet ingredients into the dry and mix until just combined Bake in the pre-heated oven for about 40 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch. While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake Cream butter and sugar and add lemon zest and eggs, beating together well. Gently fold in the flour and the salt. Add milk and mix thoroughly. Spoon batter into your prepared tin and bake for around 45 minutes or until a skewer comes out clean Bake for 30 minutes in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the centre of the cake comes out clean. For the lemon glaze: Meanwhile, in a small bowl mix together the lemon juice and icing sugar for the lemon drizzle glaze Place the hot cake, still in its tin, on a cooling rack. Make the syrup by quickly mixing together the sugar and the lemon juice until the sugar is dissolved. Using a skewer, prick the cake all over and then slowly spoon the syrup over a little at a time. Always allow the syrup to soak in before adding any more
Where did the lemon drizzle cake come from? Lemon drizzle cake was thought to have originated in the 1700s in England. The idea of having the same amount of flour, butter, eggs and sugar came from the pound cake, where a pound of each ingredient was used. That is why I have used the same amount of flour, sugar, eggs and butte Lemon drizzle cake no doubt takes inspiration from classic 'pound cake' recipes (that's a cake made with a pound of flour, a pound of sugar, a pound of fat and a pound of eggs), but it's the addition of lemon in the sponge and in the syrup added at the end that makes it really special . But, what an AMAZING bomb! This cake is a mixture of sweetness and lemon tanginess. It's super moist and mellow The good news is, it couldn't be easier. To make your lemon cake super moist and tangy, stab it (while still warm) all over with a fork or skewer. Then, mix 50g caster sugar with 50ml lemon juice in a pan, and heat up gently on the hob, stirring until the sugar has dissolved
To make the glaze: In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, 15-30 minutes . It uses the all-in-one method, meaning all the ingredients are simple tipped into a food processor bowl and mixed togetheror mixed by hand in one go. It really is that simple
Grease a 9x5-inch (or 8x4-inch) loaf pan. In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes how to make a lemon drizzle cake Place the caster sugar in a large bowl. Rub in the finely grated zest of two lemons until the sugar is fragrant and zesty. Add the soft butter, flour, eggs and lemon curd and extract (if using) to the bowl Juice both lemons and mix this with the demerara sugar and the remaining lemon zest. Leave the cake in the tin, and poke small holes evenly all over the top, then pour over the drizzle bit by bit,.. This Lemon drizzle cake recipe is one of the easiest,tastiest,softest and moistened Cake Recipe ever.Lemon Drizzle Cake :https://merryboosters.com/lemon-driz.. To Make the drizzle icing Place 1 tbsp lemon curd, if using into a bowl. Stir with a spoon to slacken it with either a pastry brush or the back of a teaspoon carefully coat the top of the warm cake with the lemon curd. Place 150g (5oz) icing sugar and the grated zest and juice of 1 lemon into a bowl and stir until smooth
Mary Berry's Moist Lemon Drizzle Cake Recipe. Bake for around 1 hour or till a skewer comes out clean when pierced into the centre. Take out of the oven and mix the sugar with the lemon zest and juice. Pierce the cake major with a skewer and pour on the topping and let it soak in. Leave to absolutely cool then release the cake tin and serve Drizzle: Juice of 2 lemons (the ones you zested) 4oz (110g) powdered sugar. Grease a bread tin (about 24 x 10.4) & pre-heat your oven to 180C/350F. Cream together your cake ingredients until you're left with a nice smooth cake batter. Pour into your pan & bake for about 30-35mins. While you're waiting, mix together your icing sugar & lemon.
For the lemon drizzle, you want to mix together the lemon juice and caster sugar - it makes a sort of cloudy drizzly paste - spoon this over the cake once it's come out of the oven and it will soak in. Leave the cake to cool fully before moving from the tin While the Lemon Cupcakes are baking start making your lemon drizzle. This is so easy, just mix the juice from your zested lemon with some icing sugar and when the cupcakes are fresh from the oven pour it over the top of each one. Allow the Lemon Cupcakes to cook in the tin while the drizzle sinks down into them Millones de Productos que Comprar! Envío Gratis en Pedidos desde $59 Preheat the oven to 170ºC. Grease a 20cm spring-form cake tin. Mix the sugar, lemon juice and zest until combined well. Add eggs, yoghurt and oil mix well. Add in flour, baking powder and fold into mixture. Add mixture into a cake tin and cook foe 35-40 minutes on 170. To make the drizzle: add sugar and lemon juice together and pour over a.
Add baking powder and lemon zest. Step 3. Pour batter into the prepared pan, being careful not to press it down. Step 4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake. Step 5 Lemon lovers, take note: This simple cake comes together quickly and bakes up light, fluffy and moist. Dress it up with a simple three-ingredient glaze that leaves jaunty white stripes down its sides Pour the cake mixture into the loaf tin and bake for 45-50 minutes until well risen and golden. To make the topping, mix the icing sugar and lemon juice together in a small bowl. The consistency will be quite runny Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top
Instructions. Preheat oven to 350F Grease and flour a standard 9 or 10 cup bundt pan. First make the lemon sugar: put the sugar and lemon peels in a food processor and process until the zest is completely incorporated in to the sugar. It will be pale yellow, moist, and fragrant This technique not only keeps the cake moist, but also keeps all the lemon aroma trapped in the loaf. Alternative: substitute the icing with a syrup drizzle For an even lemonier loaf (is this even a word?), I created a variation and replaced the lemon icing with a lemon syrup to drizzle on the cake as soon as it comes out of the oven Super-Moist Coconut Lemon Cake Best Recipes Australia. natural yoghurt, egg, self raising flour, caster sugar, salt and 4 more. Guided. Lemon Olive Oil Cake with Blueberry Compote Yummly. all purpose flour, lemon, milk, all purpose flour, sugar, salt and 10 more Grease and line a 23x13x7cm cake tin. Beat the butter, flour, milk, sugar, eggs and the lemon zest (reserve the juice for the drizzle) until smooth and creamy. Pour cake mixture into prepared tin. Bake in the preheated oven for 40 to 50 minutes. Heat the lemon juice in the microwave for 45 seconds, and stir in the icing sugar Complete with a zesty lemon glaze, this homemade moist lemon bundt cake recipe is the perfect combination of sweet and tangy. In the past few weeks, I have been making all things lemon: Lemonade , lemon icebox cake , lemon hand pies , lemon cupcakes , lemon cookies , and even lemon jello shots
Alternatively use a loaf tin liner. STEP 2 Put all the cake ingredients in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). STEP 3 Beat together on low speed to start with then increase the speed once the ingredients have combined. Add 1-2 tablespoons of the lemon juice and keep mixing, scraping the bottom. 1. Heat the oven to180-190Â°C/ 350-375Â°F/gas mark 4-5. 2. Mix the butter and brown sugar. Whip together for a couple of minutes until creamy and light in colour. 3. In a separate bowl, lightly whip the eggs. 4. Carry on whipping the butter and sugar mix and add the egg really slowly, bit by bit Check out this deliciously moist lemon cake with a sweet, crunchy icing. Not only is the cake easy to make in the bread maker (just mix and go!), the process of poking holes in the finished product and drizzling the topping is one the kids will love helping with! This Lemon Drizzle Cake travels very well, so it's perfect for bake sales, picnics, and something to take over to a friend's. 1 unwaxed lemon zest and juice. For the icing. 150 g icing sugar. 1 unwaxed lemon juice and zest for decoration. Instructions. Preheat the oven to 180°C (350°F). Grease and line a 900g loaf tin. Put the softened butter and sugar in a large bowl and cream together until smooth, light and fluffy
Quick and Easy Lemon Drizzle Cake. 15 - 20 mins. (Depending on oven settings) Start by pre-heating your oven to 180 degrees before preparation. Step 1 - Add the butter into a bowl and beat for 2 minutes or until smooth, then add the sugar and beat until well combined. Step 3 - Add the rest of the flour and eggs along with the zest of 2 lemons Pour the batter onto the prepared tray and bake for about 20 minutes. The cake should remain pale and still lightly moist inside. Leave to cool in the pan for 10 minutes. In the meantime make the lemon drizzle. Lemon drizzle: Juice the lemons and pour the juice into a bowl. Sift over the icing sugar and whisk well Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth. Spoon the mixture into a greased and base lined 1 kg (2 lb) loaf tin
Preheat the oven to 350-Farenheit (175-Centigrade). Spray a round cake pan with baking spray, set aside*. Sift together flour, baking powder, salt in a large bowl. Whisk together, yogurt, sugar, and eggs, to form a batter. Add oil, lemon juice, lemon zest and whisk again to form a frothy batter This cake is an easy one to customise: swap lemon for other citrus fruits; or add a dash of gin or vodka to the drizzle; or make a spiced version by bringing the demerara sugar to a boil with. Lemon Drizzle Cake Ingredients Lemon Cake: Cottage cheese - You will be amazed by how moist this lemon cake is because of the cottage cheese.; Butter softened - Make sure the butter isn't melted, just softened.; Trim Healthy Mama Gentle Sweet or my sweetener - This gives the lemon drizzle cake the perfect sweet flavor it has.; Eggs - They aid in making the lemon dessert tender and are an.
Lemon Drizzle Cake is by far one of the best summer cakes you can make. It is absolutely a lovely moist, fluffy and tart cake. Lemon flavoured anything really is our achilles heal. There really is zero self-control when it comes to any type of lemon desserts Easy lemon drizzle cake - Moist and delicious, this cake is packed with the tangy flavor from fresh lemons. The sweet syrup adds an extra lemony punch making it all the more delicious and totally irresistible. Obviously, December is all about celebrations, food, and baking cookies and cakes. Well, I made this cake a while ago but was waiting. Lemon drizzle cake is the way to go... a seriously sticky moist sponge (ours has extra blueberry explosions too!) topped with a oozing icing and some candied peel. The hint of tarragon in this version is a really nice touch too
Grease a 9 by 5-inch loaf pan. In a large mixing bowl, sift together the cake flour, all-purpose flour, baking powder, and salt. In the bowl of a food processor or high-speed blender, combine the sugar and lemon zest. Pulse a few times to evenly distribute the zest. Add the lemon juice, eggs, and sour cream and pulse until combined These light, extra moist Lemon Drizzle Cupcakes are the perfect treat.Baked in just 20 minutes using a basic cupcake recipe, made even more delicious with the simple addition of a lemon juice drizzle, lemon buttercream and finished with some lemon curd Instructions. Preheat the oven to 350*F/180*C/Gas Mark 4 and line a loaf tin with parchment paper. To make the cake, firstly cream together the butter/palm shortening and caster sugar until light and fluffy. Next, add the eggs one at a time and continue to combine before adding the lemon zest and juice This lemon drizzle cake recipe is easy to make and soft and moist. This lemon drizzle cake recipe is a popular choice in the UK. It's great with afternoon tea. This video will show you how to make the recipe. It also includes some tips and tricks for baking. This makes a wonderful Easter cake
CAKE. Mix the flour, salt, and baking powder together in a medium bowl and set aside. Add the wet ingredients and sugar together in the bowl of a stand mixer, using the paddle attachment. Add the dry ingredients and the lemon zest and mix just to incorporate. Do not over mix METHOD. Grease and line a 1kg/2lb loaf tin. Preheat oven to 180 degrees C/ gas mark 4. Place all cake ingredients into a food processor and blend until really smooth and quite runny, or mix by. 3. In a separate bowl, whip aquafaba, sugar, lemon juice and zest. 4. Stir in the dry ingredients. Spoon the batter into the prepared pan. 5. Bake for 30-50min. 6. Drizzle with glaze: 1 cup powdered sugar and 2-3tbsp lemon juice. I hope you love these vegan lemon poppy seeds drizzle cake because it's: Zesty. Moist. Not too swee This moist one-bowl zucchini cake / courgette cake is a great way to use up seasonal gluts. The cake has reduced sugar, so much of the sweetness comes from the lemon drizzle. The flavour of the courgette fades away beneath the zingy lemon, but leaves pretty flecks of green
Moist Lemon Pound Cake . This blogpost gives you an easy recipe for a moist lemon pound cake or lemon drizzle cake. In the olden days, you would have made a lemon pound cake with equal amounts of flour, eggs, butter and sugar - a pound of each, and hence the name This lemon drizzle cake is the very definition of tender and moist, with the most beautiful crumb texture. Bursting with fresh lemon with sweet notes of vanilla, and topped with the lightest lemon glaze on top, this vegan lemon loaf is the breakfast cake to make LEMON DRIZZLE CAKE. Heat up the oven to 180° C (or 160° C fan forced) / 355° F (320° F fan forced). Line a 1 kg / 2 lb tin with a wide strip of baking paper to be able to remove your cake easily. Melt the coconut oil gently over a low heat. Whisk the coconut oil and sugar together with an electric whisk A simple gulten-free lemon cake topped with a crunchy lemon sugar drizzle. Ground almonds and the lemon drizzle keep it moist, so it doesn't suffer with the dryness associated with gluten-free cakes Envío Gratis en Pedidos de $59
1. Pre-heat the oven to 180C/160C fan. Grease and line a 2lb loaf tin with greaseproof paper. Beat together the butter, caster sugar and the finely grated zest of 1 lemon until light and fluffy. Instructions. Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) Bundt pan and set aside. To make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk/sour cream, lemon juice, and vanilla extract Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture
Preheat the oven to 350 degrees F. Butter a loaf pan or 8x8 baking pan. Set aside. In a large bowl, whisk together the eggs, yogurt, butter, limoncello, vanilla and lemon zest. In another bowl, whisk together the flour, baking powder, baking soda and salt The liquid used to help add a bit of moisture to your Lemon Drizzle cake. You can use whatever milk you have to hand (dairy or otherwise) but for the richest of cakes, full-fat is the best. Lemon Of course a lemon is required! You'll be using the zest in the cake. and the juice for the syrup drizzle and crunchy icing topping Instructions. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8x2-inch round cake pans, line with parchment paper, then butter the parchment. In a medium bowl, sift together the cake flour, baking powder, and salt Drizzled with lemon sugar icing, sprinkled with lemon crumb and then doused in lemon juice. Sweet but very tangy. Only natural flavours - fresh lemon juice, lemon zest and lemon oil - are used to make this heavenly lemon drizzle. Weight: 730g (+/- 10g due to the cake being hand-made) Diameter: 165mm (6.5 inches) 8 - 10 servings Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 900g/2lb loaf tin. Beat the butter/margarine and sugar together until well mixed. Add the eggs and lemon rind and beat again until well blended. Finally, add the flour, milk and salt and beat until mixture is smooth. Transfer to the prepared tin and bake for about 45 minutes until golden brown and firm to the touch
Lemon polenta cake. 29 ratings. 4.7 out of 5 star rating. This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert. 1 hr and 10 mins. Artboard Copy 6 Method. Heat the oven to 180°C/160°C fan/gas 4. Using an electric mixer, beat the butter and caster sugar until pale and creamy (about 5 minutes). Add the eggs one at a time, beating well after each addition. Fold in the flour and the zest of 2 lemons, then beat in the yogurt. Spoon into the prepared tin and bake for 50-55 minutes until.
Prepare syrup and pour syrup over hot cake. . 10 minutes before cake is baked, prepare syrup. Heat the juice of the second lemon with sugar, stir so that sugar dissolves in the hot liquid. . Check if the cake is well baked with a sharp knife. It should come out dry. Unmold the cake and immediately after, thus when still hot, pour over the syrup Pre-heat the oven to 180*C/350*F/ gas mark 4. Lightly butter a loaf tin and line it with parchment paper. Butter the paper and set it aside. Put all the cake ingredients into the food processor and blitz for 2 minutes. Scrape the batter into your prepared loaf tin. Bake for 30 minutes, or until well risen, nicely browned and a toothpick. With the cake still cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool. Remove and then serve. YUM Lemon Drizzle Cake. A moist and zesty cake with a tangy lemon drizzle topping made for sharing. 203g. Based on 7 reviews Sign in to write a review. 4.57 7. Sign in to add to Favourites. Back to menu pack. Product Information. Reviews. Cooking Instructions. Cooking Guidelines What is a lemon drizzle cake? Basically my cake idea comes from the traditional English favourite, the lemon drizzle cake. A plain and simple cake base (it used to be a traditional pound cake) that is pierced all over the top with a cocktail stick/small skewer and then drizzled with lemon syrup. This gives you a super moist cake packed with.
This incredible dairy free lemon drizzle cake is bursting with lemon vanilla flavor! Soft, tender and perfectly moist, this easy loaf is sure to become a family favorite. Finished with an irresistible tangy glaze, it's a must for spring brunches and dessert. Soy free and vegetarian This vegan lemon drizzle cake is the ultimate vegan version of a classic lemon drizzle cake - intensely lemony, moist, soft and very, very moreish. In my opinion, when it comes to lemon drizzle, the more lemon the better. If it doesn't pack a punch then it just isn't up to standard 1/4 cup fresh lemon juice. Instructions. Preheat the oven to 350F. Grease a 7 inch square cake pan and line with parchment paper. Put the eggs, sugar and margarine in a mixing bowl and beat well until smooth and fluffy. Stir in the lemon rind, then fold in the flour and baking powder lightly and evenly This super moist lemon cake with generous drizzling of tangy lemon glaze is the perfect summer cake! Try it out before summer ends. If you're looking for a star recipe on my blog, this is it. This Lemon Drizzle Cake is my most popular recipe on the blog and drives the most traffic. So its basically the HERO of my recipes
Bake the cake at 350ºF for 55 to 60 minutes. At the 55-minute mark, insert a toothpick into the cake to check doneness. If it comes out clean, the cake is finished. Don't be alarmed if the cake takes the full hour (or even slightly more). Bundt cakes are big and dense so they require some extra time Lemon Drizzle Cake This is a very easy recipe that delivers an incredible Lemon Cake. It is moist and bursting with a lemon flavour that will fill your kitchen with sunshine even on the dreariest of days Lemon drizzle cake- timeless classic in a small- batch version! This easy bake has a beautiful, light yet moist crumb and is bursting with fresh, zesty flavours! Today's post is a part of paid collaboration with Tate & Lyle Sugars Lemon meringue drizzle cake is bursting with zesty flavour. Our lemon meringue drizzle cake has a moist sponge base, topped with lemon curd and crumbled meringue pieces. This recipe is based on our top-rated lemon drizzle cake - but, we've added extra orange zest to the mixture for an intense citrus flavour. When baked, decorate with lemon.
This Lemon Drizzle Cake is a perfectly moist cake, full of lemon flavor with a bright crunchy top. A pucker perfect classic British bake! Saved by Woodstone Studios. 318. Easy Desserts Delicious Desserts Dessert Recipes Yummy Food Cake Recipes Rustic Food Photography Foto Pastel Lemon Drizzle Cake Breakfast Dessert Method. Pre heat oven to 180 degrees Celsius. Grease and line loaf cake tin. Combine all ingredients in a bowl (apart from the glaze ingredients), and mix well with a wooden spoon until batter is smooth. Pour the mix into the cake tin, and bake for 40-45 minutes or until golden and the skewer comes out clean How to make French lemon yogurt cake. Combine flour, salt and baking powder and whisk together. Rub the lemon zest in to the sugar to help it release the oils. Add the yogurt, eggs and vanilla and whisk until blended. Gradually add the flour and mix in. Pour in the oil and blend until combined. Line a loaf pan with parchment and/or oil and pour. lemon drizzle cake (paleo, primal, grain-free, gluten-free, dairy-free, refined sugar-free) (no worries - it's dairy free!) yet moist and tangy I think I may well be obsessed. Can we talk about the fact that the coconut lemon drizzle on top is so good I may or may not have eaten that entire jar right there in the background? Also. Jun 16, 2020 - This easy lemon drizzle cake with a tangy lemon icing is a must for lemon fans - it's light, moist and impossible to resist
When the cake has 10 minutes remaining make the sugar syrup so that it's ready to pour over as soon as the cake comes out of the oven. If the orange icing isn't thick/opaque enough just add more icing sugar a tablespoon at a time. If it's too thick add a splash more orange juice. Here is the recipe for Lemon Drizzle Cake lemon, juiced. For the cake. Preheat oven to 160'C/325'F/Gas mark 3. Grease your cake tin and line with greaseproof paper. Add the butter to the bowl and then your dry ingredients on top making a large well at the top. Crack eggs into the well and beat for a 2 full minutes if using an electric whisk or 3 minutes if beating by hand until you. Mixing at medium speed, add eggs, one at a time, and lemon zest. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup (60 ml) lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour Our lemon drizzle cake is vegan, gluten-free and lower in sugar than a normal lemon drizzle cake recipe, also we don't use a 'fake' butter to make this lemon drizzle cake. Our lemon drizzle cake is filled with a delightful zesty lemon flavour, it is moist, retains a lovely cakey texture and on baking turns golden
FOR THE FLOURLESS LEMON CAKE. Preheat oven to 180C / 350F / 160C fan forced. Grease and line a 20cm (8 inch) round springform tin with baking paper. Whisk together the almond meal, baking powder and salt and set aside. In a medium bowl, whisk the egg whites until soft peak stage and set aside Orange and Lemon Drizzle Cake Recipe. Before you start to make the cake, zest and juice the orange and lemon. Heat oven to 180°C/Gas 4. Cream together the butter and sugar. Add almost all of the orange and lemon zest and mix until creamy and smooth. Leave enough zest to garnish the cake with once it has baked A moist and zesty cake with a tangy lemon drizzle topping. A lovely zesty lemon drizzle cake with a moist buttery sponge soaked with lemon drizzle and topped with sweet icing to balance out the lemon. NUTRITION INFORMATION Per Slice (80g) Calories 320 Fat 16g Saturated 2g Carbohydrates 41g Sugar 21g Protein 1g Sodium A deliciously moist lemon drizzle cake that's vegan-friendly and tastes just like the classic! Course Dessert Cuisine vegan Keyword dairy free lemon drizzle cake Prep Time 10 minutes. Cook Time 40 minutes. Total Time 50 minutes. Servings 12 People. Calories 215 kcal. Ingredients. For the cake