Lemon Drizzle Cake Recipe
Lemon Drizzle Cake Recipe
Enjoy a slice of Noshu’s lemony sugar-free cake for morning or afternoon tea — it’s the ultimate guilt-free treat!
Servings
1
Prep time
Cook time
Recipe
V
Ingredients
- Cake
- 1 sachet Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 2 extra-large eggs
- 100g butter, melted
- ¾ cup milk
- Zest 2 lemons
Lemon Drizzle - 1 sachet Noshu Vanilla Frosting Mix
- 1 tbsp lemon juice
Method
- Preheat the oven to 160ºC (150ºC fan-forced). Grease and line a loaf tin with baking paper.
- Place the Vanilla Velvet Cake Mix and remaining cake ingredients into a large bowl and beat with an electric mixer on low for 30 secs. Scrape down the sides of the bowl with a spatula and mix on medium for a further 30 secs until fully combined and smooth.
- Pour the batter into a prepared loaf tin and cover with foil.
- Bake for 30 mins, then remove foil and bake for a further 20 mins, until golden brown and a skewer inserted in the centre comes out clean.
- Remove the cake from the oven and prick the top all over with a fork. Lift the cake out of the tin with the baking paper and place on a wire cooling rack.
- To make the lemon drizzle, simply whisk the vanilla frosting mix and lemon juice together until fully combined, then pour the mixture over the loaf cake. It is ok for the glaze to go over the cake while it is still warm.
- Slice and serve warm with a dollop of double cream.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
