You might have noticed a sudden influx of zippy flavours in my recipes – spring is such a transforming time of year, its difficult to not pay homage to it in your cooking – moving to fresh, bright and zingy flavours and away from comforting, warming stodge!
Lemon drizzle cake must be the freshest cake around – I don’t know anyone who would turn down a slice of this sweet sherbety delight. This is a friendly version of a Mary Berry recipe which gives an unsurprisingly traditional finish – a light fluffy sponge with a crisp, sugary top layer.
Lemon Drizzle Tray Bake (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
- 200g self-raising flour
- 1/2 tsp bicarbonate of soda
- 100g caster sugar
- Pinch of salt
- 100ml sunflower oil
- 150 ml oat milk
- 1/2 tsp lemon juice
- 1 tsp lemon essence (optional)
- Zest of 1 lemon
for the drizzle:
- Juice of 1 1/2 lemons
- 80g granulated sugar
- 40g caster sugar
– Preheat the oven to 180 degrees centigrade/gas mark 4
– Line a square cake tin with parchment
– In a large bowl sift together the flour, bicarbonate and salt. Stir in the sugar and lemon zest.
– In a separate bowl, combine the oil, milk, lemon juice and lemon essence (if using)
– Pour the wet ingredients into the dry and gently mix to form a smooth batter
– Pour into the tin and level off the top.
– Bake for about 30 minutes, or until a knife comes out clean. Cool in the tin.
– While the cake is baking, combine the sugar and lemon juice, it should make a thick liquid
– Drizzle the lemon and sugar mix over the cake whilst it is still hot. When cool, cut into squares.
12 Responses
Lemon drizzle cake is just the best and this looks like a fantastic recipe – I love the fact there are no awkward-to-find ingredients in it too so it could be made on a whim (although that’s also a more dangerous element!)
True – just as easy to eat as it is to make 😉
Looking good. Made a lemon drizzle cake this morning too!
Great minds think alike!
Oh I could just have a slice of that right now! Love lemon drizzle!
It’s the perfect tea-time cake!
Would be handy to have tin size
Good point – 20cm square would be perfect
Can you use soya milk instead of oat milk?
Hi Kesha, absolutely, I use Oat milk out of prefer but any dairy/free option will work 😀
Tastes delicious but when I took it out of the tin it cracked and fell apart… can I do something to stop this happening next time
So pleased you enjoyed the taste – I’d suggest leaving it to cool in the tin for a few minutes before moving it. That should help x