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- Dish type
- Cakes with fruit
- Citrus cakes
- Lemon cake
- Lemon drizzle cake
A moist and fruity lemon and mango drizzle loaf cake. If you don't have mango juice, you can use milk instead.
7 people made this
IngredientsMakes: 1 loaf cake
- 250g plain flour
- 1 teaspoon baking powder
- 250g unsalted butter, softened
- 250g caster sugar
- 4 eggs
- 3 lemons
- 4 tablespoons mango juice
- 4 tablespoons icing sugar
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Sift together the flour and baking powder. Set aside.
- Cream butter and sugar together until almost white. Add two of the eggs, then 1/2 dry mixture and mix. Repeat, adding the remaining two eggs and the rest of the dry mixture.
- Zest and juice lemons and add 3/4 of the zest and juice to the cake mixture. Save the rest for the drizzle. Add mango juice and mix. Combine and if the mixture is dry, add milk 1 teaspoon at a time. Give a final mix and place in a greased and lined loaf tin. Level out using the back of a spoon or spatula.
- Bake in a pre-heated 180 C / Gas 4 oven for 20 to 30 minutes, or until golden brown on the outside and a skewer inserted in the centre comes out clean.
- Mix icing sugar and rest of lemon juice and zest until it becomes a drizzle. When loaf has cooled, remove from tin and drizzle the lemon mixture on top.
Reviews & ratingsAverage global rating:(0)
Reviews in English (1)
Vegan lemon drizzle cake
Richard says: “ This is my go-to vegan lemon cake. It has a delicate texture which doesn’t crumble when sliced (thanks to the psyllium husks) and a decent zing thanks to lemon juice, zest and extract. I’d highly recommend splashing out on a good lemon extract, such as Nielsen-Massey, if you can find it – many cheaper options have an dull, artificial flavour.”
Try our vegan lemon drizzle cake then check out our other best lemon cake recipes.
- psyllium husks 1 tsp
- unsweetened vegan yogurt 125g
- plant milk 185ml
- caster sugar 135g
- lemon extract 1 tsp
- vegetable oil 3 tbsp
- lemon juice 3 tbsp
- lemon 1, zested
- plain flour 325g
- baking powder 1½ tsp
- bicarbonate of soda ¼ tsp
- fine sea salt ¼ tsp
Heat the oven to 180C/fan 160C/gas 4 and line a 450g loaf tin with baking paper.
1. Preheat the oven to 170ºC/Gas 3.
2. In the mixer bowl of a food mixer, add the low fat spread and Canderel ® Sugarly and beat together until light and fluffy. Add the lemon zest and olive oil and beat again until incorporated.
3. Now add the eggs one at a time, along with a tbsp of flour, then fold in the remaining flour and baking powder followed by the polenta and lemon juice.
4. Spoon the mixture into the tin and level the surface. Bake for about 60-70 minutes, loosely covering with foil towards the end if it is beginning to brown too much. It is ready when a skewer inserted into the middle comes out clean. It will also just about feel firm in the middle.
5. Mix the remaining lemon juice with the Canderel ® Sugarly and whilst the cake is still make small holes in the cake with a skewer then pour the mixture over and leave to cool completely before removing from the tin and slicing to serve.
Mango Yogurt Parfaits
Tips: This is a fabulous, quick and easy recipe that will impress your guests. Make it in advance and keep refrigerated, serve chilled.
Puree 1 mango and spoon equal amounts into 6 clear plastic cups. Top each with 1/4 cup yogurt and dry fruits. Spoon cubed mango over the top, saving a few pieces for garnish. Top with remaining 1/4 cup yogurt and reserved mango. (Recipe may be made ahead at this point. Cover and refrigerate until ready to serve.)
Top each serving with a tablespoon of granola just before serving.
Easy Recipe for Lemon Loaf Cake
a richly flavored lemon loaf cake - almost like pound cake with a creamy vanilla frosting.
- 1 pkg yellow cake mix, 18.25 oz
- 2 pkgs lemon pudding mix, 4.3 ounce (pie filling) non-instant l
- 1/2 cup vegetable oil
- 4 eggs, large
- 8 ounces sour cream
- 1/2 cup milk
- 6 tablespoons lemon juice, freshly squeezed
- 3 tablespoons lemon juice, freshly squeezed, or more to taste
- 2 1/2 cups confectioners' sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
- Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer beat for 2 minutes and pour into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack.
- Beat confectioners' sugar and 3 tablespoons lemon juice together in a bowl until smooth spread thickly over the top of the loaves and let set before slicing, sprinkle with lemon zest.
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Mango Blackberry Salad with Honey Lemon Drizzle
My friend Melissa, www.rawmelissa.com is the master behind this recipe. It’s absolutely delicious!
When Spring rolls around, I love pairing lemon, honey and mint together. Lemon and mint are such fresh, clean flavors. The taste of the dressing is sophisticated and whatever fruit you choose to pour it over will taste like you spent a lot longer whisking, zesting, and chiffonading than you did.
- 3 whole Mangos, Cut Into Cubes
- 2 cups Frozen Blackberries
- 2 whole Bananas, Sliced
- 3 Tablespoons Honey
- 2 teaspoons Lemon Juice
- 3 sprigs Fresh Mint
Start with mango and frozen (or fresh if you can find them at your farmer’s market) blackberries and bananas. Choose mangoes that are soft to the touch like a ripe avocado would be. Don’t pay attention to the color. Mangoes come in several varieties, some are green when ripe and others are a deep red or dark yellow. If it yields a bit to the touch, it’s ready to eat.
Make your drizzle (honey, lemon, mint) first so you can pour it over your fruit immediately. This will keep your bananas from browning. Whisk the honey and lemon together then add chiffonaded mint leaves. To chiffonade the mint leaves, take the mint leaves off of the stems, stack them up, roll them into a small pencil sized tube and then cut into skinny slices. This will make ribbons of your mint leaves.
Cut your mango. Add frozen blackberries, and slice bananas into the bowl. Pour honey/lemon/mint drizzle over the top, toss and let sit until the berries start to thaw and drip their lovely juices all over the mangoes and bananas. Enjoy!
Preheat the oven to 350 degrees F. Grease a loaf pan.
In a mixing bowl, combine the butter and sugar. Beat on medium speed with an electric mixer until creamed together. With the mixer running, add the eggs one at a time, beating each one until fully incorporated.
With the mixer running, add the salt and baking powder, then the milk. Mix well. Slowly add the flour and beat until well mixed.
Stir in the nuts and lemon rind by hand then pour the batter into the prepared loaf pan.
Place the pan in the oven and bake at 350 degrees F for 50 minutes or until it tests done in the center.
For the glaze, mix together the sugar and lemon juice. Drizzle over the lemon bread while warm. Let cool before slicing. Store in an airtight container at room temperature.
Vegan Lemon Poppy Seed Cake
Moving along our list of classic recipes we want to veganize, today we’re making Vegan Lemon Poppy Seed Cake!
Almost 2 years ago I began working on this recipe. I tested it over and over and over again. I tested it so many times that once it was perfect I could not make myself bake another lemon poppy seed cake. Not even once more so I could post the recipe here. I could not do it.
This past year I’ve been thinking to myself, “Man, I need to try that recipe again so I can post it to the blog!”. Finally, last week I decided to pull out the recipe and try baking it again. Oh my goodness. This lemon poppy seed cake is so so good! I was so ready to post it! I’d be doing you, my readers, a huge injustice if I didn’t share this recipe.
This vegan lemon poppy seed cake is everything you’d expect it to be. It’s moist, light, sweet, and zipping with tangy lemon flavour. I topped it with a bright, sweet and lemon-y glaze flecked with lemon zest. The glaze soaks right into the cake and makes the taste and texture downright sinful. If vegan lemon poppy seed cake is your thing, then you need to make this recipe. Right now. Go out and grab some lemons and poppy seeds and make this cake right now. (But if you're getting up and leaving the house to grab ingredients right this second. You might need chia seeds, coconut oil, and icing sugar too… Everything else is your typical baking stuff. But scroll all the way down to check the ingredients, just in case…)
Back to the recipe! I’d find any excuse to enjoy lemon poppy seed cake. You can make this veganized version for a light dessert, afternoon tea, or for decadent breakfasts. It would make for a nice treat inside a packed lunch too!
We're going to use chia seeds instead of eggs for this veganized lemon poppy seed cake. No one will notice the chia seeds because they’re camouflaged by the poppy seeds. We’ll swap butter for coconut oil too. Voila! Lemon poppy seed cake, veganized! There isn’t much coconut oil in this recipe, but if you dislike coconut, choose a refined coconut oil to avoid any trace of coconut flavour.
This recipe is super easy to make. The prep takes about 15 minutes and the cake bakes for about 35 minutes.
The sweet lemon glaze is very simple and requires just 3 ingredients. The glaze soaks into the cake and makes it extra moist, extra sweet, and extra lemon-y. It’s irresistible!
As an alternative, you can buck tradition and top this cake with streusel instead. It’s a delicious twist on your typical lemon poppy seed cake and adds a touch of crunch. If you want something a little less sweet you can omit the glaze all together.
This recipe is great to make ahead of time. It’s freezer-friendly but it would last a few days without freezing (if you don't enjoy it all by then!). You could freeze it in slices to thaw and enjoy a piece at a time. I hope you love this lemon poppy seed cake as much as we do!
This isn't our first Lemon Poppy Seed Recipe! Check out our Lemon Poppy Seed Scones and our Blueberry Lemon Poppy Seed Pancakes!
Preheat the oven to 350 degrees and grease a large loaf pan with nonstick cooking spray.
In the bowl of a stand mixer, add the butter and sugar.
Beat until light and fluffy.
Add the lemon zest, lemon extract
Add the lemon juice and sour cream.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
Add half the dry ingredients to the butter mixture and mix until combined.
Pour the milk into the bowl and mix.
Add the remaining flour and mix until combined.
Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire cooling rack to cool completely.
While the cake is cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk.
Continue adding milk one tablespoon at a time until desired consistency is reached.
When the cake is cool, drizzle the glaze over the top of the loaf.
Allow the cake to rest for 10 minutes, until the glaze is set, before serving.
Lemon Strawberry Pound Cake
Posted By Savita
This Strawberry Pound Cake recipe combines my two seasonal favorites, fresh strawberries and lemon, in one dessert.
I love strawberries. And I love pound cakes. Hence, a strawberry pound cake made perfect sense in my world. Moist, buttery and rich with fruit fragrance of strawberries and punch of lemon.. this cake is so epic, you will be missing something if you don't try it.
Fresh fruity strawberries, lemon and sugar!! Does that remind you something else too?
Season of colors and fresh bright flavors!
This cake sums all of the above in a buttery Pound Cake or a Strawberry Lemonade Pound Cake, if I may :)
Fresh Strawberry Cake!
I love adding fresh fruits to cakes.. Have you tried my fresh Clementine Cake? If you have not, please do! It is gluten free cake with amazing flavors of fresh whole clementines! Oh, and Mango Pound Cake, and Mango Cheesecake are like summer-flavors-at-best! (must try)
So, no surprise I wanted to share a fresh strawberry cake too. Isn't it a wonderful way to transition from winter to bright and beautiful colors of spring? Don't you think?
Someone once told me, "Pound cakes taste even better the next day!" I never understood that until I tried a slice of this buttery cake with tea tomorrow (after two days).. yumm! With that lemon glaze.. pound cake tasted like an extra-moist Glazed Lemon Pound Cake slice from a good bakery.
So much soft and still made from scratch with regular all purpose flour, fresh lemons, fresh strawberries, eggs and cream. Honestly, all richness is the magic of sour cream. (don't tell anyone) Sour cream makes this Pound Cake.. the most moist cake ever!
This is one of such cake which you would love to enjoy when strawberries are in season (thank you caption obvious )). Simple, fresh ingredients and down-heart cake is perfect to finish to Spring-style weekend family dinner.
As I said, ingredients for Strawberry Lemon Pound Cake are very simple, and easy to find. Most likely you will have all at home such as strawberries, lemon, plain white sugar, butter, and AP flour. and sour cream. (oh, you can also use thick greek yogurt instead of cream. hint hint)
If making strawberry cake from scratch sounds hard to you? This easy recipe will change things for good. Trust me, making a cake from scratch is as simple as a piece of cake. :) Just don't forget to bring all ingredients at room temperature. Very very important. Can't believe I'm saying this.. but trust me, I have messed up many cakes by not following this important advice. You don't want to go there! So, always bring everything to room temp.
Rest follow the recipe carefully and cake will be the best you have ever tasted! I promise!
Here is my check list to bake from scratch. yet make a perfect cake at home, every time!
Check List for baking a perfect cake at home:
1) Bring all ingredients to room temperature - eggs, butter, sour cream, milk, even strawberries.
2) Sift the dry ingredients before adding to wet. This ensures a lump free cake.
3) Make sure sugar and butter are fully mixed and fluffy, and sugar is no longer grainy.
4) Keep an eye on cake in last 10-15 minutes and always do toothpick test to check if cake is fully baked. If tooth pick does not come out clean but cake browning from top.. cover cake with aluminium foil and continue baking.
5) If ever adjust recipe or change ingredients, be prepared to adjust everything related to it.. such as ratio of wet to dry, oven temperature, cooking time etc.
6) Last but not least, follow the recipe. That always helps. :)
Last weekend, farmer's market was so full of fresh strawberries. that I'm all set explore lot more strawberry recipes! Don't forget to share with me, what is your favorite way to eat strawberries?
Oh, don't ever think strawberries are for desserts only. This Strawberry Pound Cake was just for sweet start of Spring :) I love to add these to salads and pair with savory meals. This Roasted Strawberry and Asparagus Ravioli Salad is my all-time favorite!