Lighter lemon drizzle cake

Name: Lighter lemon drizzle cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 75 milliliters rapeseed oil, plus extra for the tin; 175 grams self-raising flour; 2 teaspoons baking powder; 50 grams ground almond; 50 grams polenta; 2 finely grated zest lemons; 140 grams golden caster sugar; 2 larges eggs; 225 grams natural yogurt; 85 grams caster sugar; 5 juice 2 lemon (about

If you have about 1 hour and 5 minutes to spend in the kitchen, Lighter lemon drizzle cake might be an amazing lacto ovo vegetarian recipe to try. This dessert has 247 calories, 5g of protein, and 10g of fat per serving. This recipe serves 12. A mixture of ground almond, eggs, baking powder, and a handful of other ingredients are all it takes to make this recipe so delicious. If you like this recipe, you might also like recipes such as Lighter Lemon Cake, Lemon Drizzle Cake, and Lemon drizzle cake.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.

Ingredients you will need

Almond Meal

Baking Powder

Lemon Zest

Polenta

Yogurt

All Purpose Flour

Sugar

Dip

Egg

Cooking Oil

Equipment you will use

Mixing Bowl

Cake Form

Spoon the mixture into the tin and level the top (step 2).

Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.

Equipment you will use

Oven

Skewers

Aluminum Foil

While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water.

Ingredients you will need

Caster Sugar

Lemon Juice

Lemon

Syrup

Water

Equipment you will use

Sauce Pan

Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.

Ingredients you will need

Sugar

Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step

Ingredients you will need

Lemon

Syrup

Equipment you will use

Baking Pan

Wire Rack

Skewers

Oven

and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.

Ingredients you will need

Syrup

Equipment

Ingredients

Servings:

75milliliters

rapeseed oil, plus extra for the tin 175grams

self-raising flour 2teaspoons

baking powder 50grams

ground almond 50grams

polenta 2

finely grated zest lemons 140grams

golden caster sugar 2larges

eggs 225grams

natural yogurt 85grams

caster sugar 5

juice 2 lemon (about

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.