It has to be one of my absolute favourites: lemon drizzle cake. The sweetness of the sponge that contrast with the sour lemon is just perfection in my book. Conveniently, it’s also really simple to make! I made my last one without butter, mainly because I didn’t have any butter at home, but partly because a butter-less sponge works just as well for lemon drizzle as one with.
For the butter-less sponge you need:
160 g sugar
135 g of flour
1 teaspoon of baking powder or 1/2 teaspoon of bicarbonate soda
Zeast from one lemon
For the Drizzle topping you need:
Juice from 1 1/2 lemon
85 g caster sugar
Beat the eggs and sugar fluffy, then add the lemon zest and the flour mixed with baking power and stir until smooth. Bake in the oven at 175 degrees C until golden (try with a stick to make sure the center has set). It should take about 35-45 minutes. In the meantime, mix the lemon juice with the caster sugar to make the drizzle. When you’ve taken the cake out of the oven, prickle it with holes before you pour the drizzle onto it so it gets right in there for a moist cake.
And there you have it! A perfectly fluffy and moist, butter free lemon drizzle cake. Pefect with a brew any day of the week.