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LEMON DRIZZLE CAKE ! EASY, NO MIXER!

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Ingredients

Adjust Servings:

	4 Large eggs
	110 grams Coconut Sugar
	200 grams flour cakes and cookies flour
	200 ml Oil sunflower
	8 grams Baking Powder
	1 tbsp Kosher Salt
	3 tbsp vanilla extract or Vanilla egg liqueur
	2 lemons Lemon Zest
	5 tbsp Fresh Lemon juice for drizzle
	5 tbsp Powdered Sugar for drizzle
	edible flowers for decoration

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LEMON DRIZZLE CAKE ! EASY, NO MIXER!

Name: LEMON DRIZZLE CAKE ! EASY, NO MIXER!
Prep time: 2 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: Large eggs: 4; Coconut Sugar: 110 grams; flour: 200 grams; Oil: 200 ml; Baking Powder: 8 grams; Kosher Salt: 1 tbsp; vanilla extract: 3 tbsp; Lemon Zest: 2 lemons; Fresh Lemon juice: 5 tbsp; Powdered Sugar: 5 tbsp; edible flowers

Aromatic Cake Low in Calorie

Features:

Vegan Coconut Sugar Cake

45 minutes
Serves 16
Easy

Ingredients

4 Large eggs
110 grams Coconut Sugar
200 grams flour
cakes and cookies flour
200 ml Oil
sunflower
8 grams Baking Powder
1 tbsp Kosher Salt
3 tbsp vanilla extract
or Vanilla egg liqueur
2 lemons Lemon Zest
5 tbsp Fresh Lemon juice
for drizzle
5 tbsp Powdered Sugar
for drizzle
edible flowers
for decoration

Directions

Do you like a cake with lemon aroma and quick preparation in only 2 minutes without a mixer? Then you will adore this delicious and fragrant cake.

Low in calories if you prepare it with coconut sugar which will additionally make the texture like real caramel. You can also use granulated sugar or brown sugar if you do not have another option at the moment, but then you will have a nice light yellow texture which is also so nice.

Easy cake to prepare only with a whisk, mix the dry ingredients with the liquid ingredients and bake in the oven at 150 degrees. Drizzle with mix of lemon juice and powdered sugar.

Follow all the details below and enjoy in this delicious sweet pleasure that will bring fantastic aroma in the kitchen.

Steps

Done

45 minutes

Preparation and baking !

In a bowl, whisk the eggs until smooth and add the sugar, vanilla extract, oil and the grated zest of two lemons. Whish short until all ingredients combine for a few seconds.
You can add vanilla liqueur instead of vanilla extract to the dough and must admit is so easy to prepare at home from eggs, also is very tasty. If you make this liqueur you can often use it as a substitute for vanilla extract and add it to cakes and cookies for a beautiful and smooth texture.
Recipe for this velvety vanilla liqueur is available on my web in last posts or you can check in drink categories.
After mixing the liquid ingredients, add the dry ingredients. Sift the flour and add the baking powder and salt, mix them to combine, and add to the bowl of liquid ingredients.
Combine all with a whisk and you will get a nice caramel texture with a dark color if you use coconut or brown sugar and light if you use granulated sugar.
Transfer the mixture to mold and bake for 45 minutes in a preheated oven at 150 degrees.
Check the dough with a toothpick at the end if is ready (it does not stick if is nicely baked inside)
Leave it to cool for at least 10 minutes and drizzle it.
Add fresh lemon juice 5 tablespoons and 5 tablespoons of powdered sugar. Mix them with a spoon and pour over the cooled cake. You can decorate as you wish.
I used acacia leaves and coconut sugar for decoration.
If you like this recipe, share it. Thank you :)
Cheers!