Lemon Drizzle Cake, I love you so – let me count the ways!
Well, it’s not one way, not two way, but THREE ways!
Okay, as yoou can tell I’m a big fan of a Lemon Drizzle cake and I’ve put up recipes on how to make Lemon Drizzle before, but for a video I thought it would be a fun idea to show three different ways of how you could make a Lemon Drizzle Cake!
- 5 Minute Mug Cake – If you’re hankering for a quick Lemon Drizzle cake, but have zero time and Fs to give, then this is a great way to get that fix with no time and effort, and only a little mess!
- Vegan Lemon Drizzle – No-one should have to miss out on the joy that is Lemon Drizzle Cake, so that’s why I came up with this Vegan Lemon Drizzle recipe. It’s light, fluffy but still has the wonderful lemony flavour you’d expect!
- Classic Lemon Drizzle – This is my take on a classic Lemon Drizzle, but instead of using the zest and juice, this one uses whole lemons for a super lemony hit and wonderfully moist cake.
Lemon Drizzle Cake Three Ways
Print RecipeIngredients
- For the 5-minute Mug Cake:
- 4 Tbsp Self-Raising Flour
- 2 Tbsp Caster Sugar
- 1/4 Tsp Baking Powder
- 3 Tbsp Lemon Curd
- 3 Tbsp Milk
- 2 Tbsp Sunflower Oil
- 1 Tbsp Granulated Sugar
- Squeeze of Lemon Juice
- For the Vegan Lemon Drizzle:
- 350g Self-Raising Flour
- 200g Caster Sugar
- 100ml Sunflower Oil
- 150ml Oat Milk
- 1/2 Tsp Baking Power
- 1/2 Tsp Bicarbonate of Soda
- 3 Large Lemons, zest & juice
- 100g Granulated Sugar
- Juice of 1 Lemon
- For the Classic Lemon Drizzle:
- 225g Self-Raising Flour
- 225g Butter, softened
- 225g Caster Sugar
- 3 x Eggs
- 1/2 Tsp Baking Powder
- 2 Tbsp Milk
- 2 - 3 Lemons, boiled whole
- 100g Granulated Sugar
- Juice of 1 Lemon
Instructions
For the 5-minute Mug Cake:
In a mug, add a tablespoon of the lemon curd to the bottom
In a separate bowl, combine together the sunflower oi and milk and the rest of the lemon curd
Mix in the flour and sugar and combine well
Pour into the mug on top of the lemon curd
Place into the oven and microwave for 3 minutes on 30-second blasts - keep an eye on it as it will overflow
Remove from the microwave and leave to cool for 30 seconds
Combine together the lemon juice and granulated sugar and pour over the mug cake
For the Vegan Lemon Drizzle:
Preheat the oven to 180°C/350°F/Gas Mark 4
Grate and juice your lemons into a bowl
Add the oil, oat milk and lemon juice into another bowl and whisk together
Add in the caster sugar and beat that in too
To this, add your flour and baking powder and beat together until you get a smooth batter
Transfer the batter into a lined and greased 8" cake tin and bake in the oven for 45 - 50 minutes
Combine together the granulated sugar and lemon juice and pour over the still warm cake and leave to cool for 10 minutes
Remove from the tin and leave to cool completely
For the Classic Lemon Drizzle:
Place your lemons into a pan of boiling water and bring down to a gentle simmer and leave to simmer for 1 hour - make sure the water doesn't evaporate so top up if you need to
Once the lemons are softened, drain and leave until cool enough to handle
Cut the lemons in half and remove the seeds and blitz in a food processor until they become a smooth puree
In a large bowl, add the caster sugar and softened butter and blitz until light and smooth and fluffy
Then to this add the flour and self-raising flour and bicarbonate of soda and beat together until everthing is combined
Add the two tablespoons of milk and mix into the make the mixture a little smooth
Then add in the lemon puree and completely combine into the batter
Transfer the mixture into a greased and lined loaf tin and bake for 45 - 50 minutes
Combine the granulated sugar and lemon juice together and drizzle over the still warm cake and leave to cool slightly
Turn out of the tin and leave to cool completely
