Linda's Lemon Drizzle Cake

Vegetarian
Linda's Lemon Drizzle Cake
45 min.
6
449kcal

Suggestions


Indulge in the delightful taste of Linda's Lemon Drizzle Cake, a sweet treat that promises to brighten your day with its refreshing citrus flavor. Perfectly vegetarian and ready in just 45 minutes, this cake is an ideal dessert for any occasion, whether it's a casual family gathering or a festive celebration. The combination of light, fluffy sponge and a zesty lemon glaze creates a mouth-watering experience that is both light and satisfying.

As you mix together the creamy butter and sugars, the sweet aroma of freshly grated lemon zest fills the air, instantly lifting your spirits. The cake's moist texture, enhanced by the tangy drizzle, ensures that every bite is bursting with flavor. Plus, this recipe serves six, making it easy to share with friends and loved ones or to keep all to yourself - no one will judge! With only 449 calories per serving, you can enjoy a slice (or two) without any guilt.

This charming recipe is a simple yet elegant addition to your baking repertoire, and it requires minimal equipment, ensuring a hassle-free cooking experience. So grab your mixing bowl and loaf pan, and prepare to create a truly scrumptious dessert that will have everyone asking for seconds. Dive into the world of baking with Linda's Lemon Drizzle Cake and discover a delightful treat that is sure to become a favorite in your home.

Ingredients

  • teaspoons double-acting baking powder 
  • stick butter softened plus more for greasing the pan
  • large eggs free-range beaten
  •  juice of lemon finely grated
  • 0.3 cup milk 
  • 1.5 cups rice flour light all-purpose
  • 0.5 cup sugar sifted
  • 0.8 cup caster sugar 

Equipment

  • bowl
  • frying pan
  • oven
  • mixing bowl
  • loaf pan
  • hand mixer
  • wooden spoon
  • skewers

Directions

  1. Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
  2. In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest,flour, and baking powder, and mix well.
  3. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
  4. Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
  5. In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
  6. When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.
  7. Reprinted with permission from FOOD: Vegetarian Home Cooking © 2012 by Mary McCartney, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Mary McCartney.

Nutrition Facts

Calories449kcal
Protein5.86%
Fat36.4%
Carbs57.74%

Properties

Glycemic Index
53.36
Glycemic Load
29.61
Inflammation Score
-3
Nutrition Score
4.6347826939562%

Flavonoids

Eriodictyol
0.73mg
Hesperetin
2.17mg
Naringenin
0.21mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:449.39kcal
22.47%
Fat:18.35g
28.23%
Saturated Fat:10.4g
64.98%
Carbohydrates:65.51g
21.84%
Net Carbohydrates:61.46g
22.35%
Sugar:42.52g
47.25%
Cholesterol:103.71mg
34.57%
Sodium:291.53mg
12.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.65g
13.29%
Fiber:4.05g
16.19%
Vitamin A:578.02IU
11.56%
Iron:1.92mg
10.64%
Calcium:106.02mg
10.6%
Selenium:5.77µg
8.24%
Phosphorus:78.2mg
7.82%
Vitamin C:5.8mg
7.04%
Vitamin B2:0.11mg
6.28%
Vitamin E:0.64mg
4.26%
Vitamin B12:0.24µg
3.92%
Vitamin B5:0.33mg
3.34%
Vitamin D:0.45µg
2.97%
Folate:11.4µg
2.85%
Vitamin B6:0.04mg
2.1%
Zinc:0.29mg
1.9%
Potassium:59.32mg
1.69%
Vitamin K:1.4µg
1.33%
Magnesium:4.86mg
1.21%
Vitamin B1:0.02mg
1.13%
Source:Epicurious