Lemon Drizzle Cake
British • All Foods
How to Make Lemon Drizzle Cake (Traditional & Healthy Version)
Lemon Drizzle Cake, with its bright citrus notes and moist crumb, is a delightful snack that has found its way into Indian kitchens, especially among those who adore baking with a twist. While traditionally associated with British tea-time, Indian home bakers have made this cake their own by incorporating local ingredients like whole wheat atta and dahi (curd), making it healthier and perfect for the Indian palate. The tangy lemon glaze, poured generously over the warm cake, seeps through to create a melt-in-the-mouth experience that balances sweetness with the refreshing zing of nimbu (lemon). In India, cakes like Lemon Drizzle have become increasingly popular during festivals such as Diwali and Christmas, where light, zesty flavors offer a welcome contrast to the richness of traditional sweets like barfi and laddoo. This healthy lemon cake recipe is ideal for family gatherings, chai-time snacks, or as a special treat for children. Using everyday ingredients from Indian kitchens, this recipe brings together health-conscious baking and authentic taste, making it a great addition to your calorie tracking routine.
Ingredients(for 1 thick slice (approx. 60g))
- 1 cup Whole wheat flour (atta)
- 1 tsp Baking powder (khane ka soda)
- 1/4 tsp Baking soda (meetha soda)
- 1 tbsp Fresh lemon zest (nimbu ka chilka)
- 3 tbsp Fresh lemon juice (nimbu ras)
- 1/2 cup Dahi (curd)
- 1/4 cup Cold-pressed sunflower oil (ya toh narial tel (coconut oil))
- 1/3 cup Powdered jaggery (gur)
- 1/4 cup Milk (doodh, use plant milk for vegan)
- 1/8 tsp Pinch of salt (namak)
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a small 6-inch round cake tin with parchment paper or brush lightly with oil.
5 minutes
Preheating ensures even baking and a fluffy crumb.
- 2
In a bowl, sift together atta, baking powder, baking soda, and salt. Add lemon zest and mix well.
3 minutes
Sifting prevents lumps and distributes leavening agents evenly.
- 3
In another bowl, whisk together dahi, oil, and powdered jaggery until smooth. Pour in lemon juice and mix well.
3 minutes
Whisking well ensures the cake stays moist and airy.
- 4
Gradually fold the dry ingredients into the wet mixture. Add milk as needed to get a smooth, pourable batter.
2 minutes
Don’t overmix—stir just until combined to avoid a dense cake.
Why This Dish is Healthy
Packed with wholesome atta, natural sweeteners, and heart-healthy oils, this Lemon Drizzle Cake offers a guilt-free treat for health-conscious individuals. The use of dahi ensures a good protein content, while jaggery keeps the glycemic index moderate. No artificial flavors or refined sugars are used, making it suitable for those mindful of calorie intake and overall wellness.
This Lemon Drizzle Cake uses whole wheat atta for added fiber, making it more filling and supportive of digestive health. Dahi (curd) contributes protein, calcium, and beneficial probiotics. Using jaggery instead of refined sugar offers minerals like iron and potassium, while sunflower or coconut oil provides healthy fats. The fresh lemon juice is rich in vitamin C, boosting immunity. Compared to traditional cakes, this version is lower in saturated fat and higher in micronutrients, making it a nourishing snack.
Pro Tips
- 💡Tip 1: Use freshly grated lemon zest for the best aroma and flavor.
- 💡Tip 2: Don’t overmix the batter to keep the cake fluffy and light.
- 💡Tip 3: For a vegan version, use plant-based milk and coconut curd.
Storage & Serving
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm briefly before serving for the best taste.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 290.0 kcal |
