When life gives you lemons, what better use for them than a supremely zingy lemon drizzle cake? Ours is made with natural yoghurt for a velvety sponge, and has plenty of lemon syrup soaked into it for the perfect sharpness. The layers are sandwiched together with lemon buttercream, and topped with lemon glacé icing for ultimate citrusiness.
Full fat natural yoghurt (milk), gluten-free self-raising flour blend (rice, potato, tapioca, maize, buckwheat; mono-calcium phosphate, sodium bicarbonate, xanthan gum), caster sugar, free-range whole eggs, salted butter (milk), lemon zest, gluten-free baking powder (raising agents sodium dihydrogen diphosphate and sodium hydrogen carbonate, rice flour), salt.
Salted butter (milk), icing sugar, lemon juice, lemon zest.
Lemon juice, caster sugar.
Icing sugar, lemon juice; lemon zest.
My lovely sister ordered this cake for my birthday. It was amazing. So moist and zingy with lemon.
It was delicious!