Lighter lemon cake

Angela Nilsen, a renowned chef, presents her version of the popular lemon drizzle cake with a lighter twist specifically designed to be healthier without compromising on taste. By cleverly reducing the fat content, she has done her best to offer all cake lovers guilt-free enjoyment. This delicious treat promises to tantalize your taste buds with its irresistibly moist texture and zesty lemon flavor. Angela’s commitment to a healthier lifestyle has made this revamped Lemon Drizzle Cake a favorite with our site visitors, giving them a delicious and satisfying treat without the guilt!


  • 75 ml rapeseed oil, plus some for the can
  • 175g self-raising flour
  • 1½ tsp baking powder
  • 50g ground almonds
  • 50g polenta
  • finely grated zest of 2 lemons
  • 140g golden powdered sugar
  • 2 large eggs
  • 225g natural yogurt
  • 85g powdered sugar
  • Juice of 2 lemons (approx. 5 tbsp)


Topping tip
This recipe gives
a smooth, syrupy taste
Lemon as a topping
penetrates the cake.
If you like one
crispy topping,
Use 1 tbsp less
powdered sugar for
the lemon syrup,
then – after it has happened
been spooned
over the cake –
Sprinkle 1 tbsp on top
granulated sugar.

Preparation steps

  1. Preheat the oven to 180°C/160°C fan/gas 4.
  2. Lightly oil a 20 cm round and 5 cm deep cake tin and line the base with baking paper.
  3. In a large mixing bowl, mix together the flour, baking powder, ground almonds, polenta, lemon zest and sugar.
  4. Make a well in the middle of the dry ingredients.
  5. In a separate bowl, beat the eggs and stir in the yogurt.
  6. Pour the egg-yoghurt mixture into the well of dry ingredients along with the oil.
  7. Gently stir the mixture with a large metal spoon until just combined. Be careful not to mix too much.
  8. Pour the dough into the prepared pan and smooth the edge.
  9. Bake for 40 minutes or until a skewer inserted into the center of the cake comes out clean.
  10. If the cake begins to brown too quickly, cover it loosely with foil for the last 5-10 minutes of baking.
  11. While the cake is baking, prepare the lemon syrup.
  12. In a small saucepan, mix together the powdered sugar, lemon juice and 75ml water.
  13. Cook over medium heat, stirring occasionally, until sugar is dissolved.
  14. Increase heat and cook until slightly reduced and syrupy, 4 minutes, then remove from heat.
  15. Take the cake out of the oven and let it cool briefly in the tin.
  16. While the cake is still warm, turn it out of the tin and remove the baking paper.
  17. Place the cake on a wire rack over a baking sheet or similar.
  18. Using a skewer, poke lots of small holes in the top of the cake.
  19. Slowly pour half of the lemon syrup over the cake and let it absorb.
  20. Pour the remaining syrup over the cake, making sure to coat the edges and sides.

Nutritional Information

243 10.2g 1.4g 35.4g 21.5g 0.9g 4.7g 0.34g


Recipe for a lighter lemon drizzle cake

Lighter Lemon Drizzle Cake

This recipe is for a lighter version of a classic lemon cake. It’s deliciously juicy and flavorful, perfect for any occasion.


  • 75 ml rapeseed oil, plus some for the can
  • 175g self-raising flour
  • 1½ tsp baking powder
  • 50g ground almonds
  • 50g polenta
  • finely grated zest of 2 lemons
  • 140g golden powdered sugar
  • 2 large eggs
  • 225g natural yogurt
  • 85g powdered sugar
  • Juice of 2 lemons (approx. 5 tbsp)

Tip: For a crispy topping, use 1 tablespoon less powdered sugar for the lemon syrup and – after spooning it over the cake – sprinkle 1 tablespoon of granulated sugar on top.

Equipment and tools

Round cake tin, 20 cm. A round shape with a diameter of 20 cm for baking the cake.
Mixing Bowl A bowl for mixing the cake batter.
Whisk A whisk for beating the eggs and mixing the dough.
Zester A tool for finely grating the lemon peel.
Juicer A juicer used to extract lemon juice.
Article Description

Allergen information

This lighter lemon drizzle cake recipe includes almonds and eggs. Please be sure to check for other allergens that meet your dietary needs.

Storage and leftovers

Store leftover lemon drizzle cake in an airtight container at room temperature for up to three days. It can also be stored in the refrigerator for a longer shelf life.

The Health Benefits of Lighter Lemon Drizzle Cake

When it comes to dessert, many people associate it with guilt and indulgence. However, not all sweet treats have to be unhealthy. The lighter Lemon Drizzle Cake not only satisfies your craving for something sweet and tangy, but it also offers some surprising health benefits.

1. Canola oil

This recipe calls for 75ml of rapeseed oil, which is a healthier alternative to butter or vegetable oil. Canola oil is low in saturated fat and high in monounsaturated fat, which is known to promote heart health. It also contains omega-3 fatty acids, which are essential for brain function and reducing inflammation in the body.

2. Self-raising flour

Self-rising flour is used as the base for this cake, which provides structure and a light texture. Unlike all-purpose flour, self-raising flour is enriched with baking powder, so no additional leavening agents are required. It also contains less protein, making it easier to digest and a good option for people with sensitive stomachs.

3. Ground almonds

The addition of ground almonds not only enhances the flavor but also improves the nutritional profile of this cake. Almonds are packed with healthy fats, fiber, proteins, and important vitamins and minerals. They are associated with improved heart health, reduced hunger and better blood sugar control.

4. Lemon zest and juice

Using lemon zest and juice in this recipe adds a touch of citrus flavor and offers numerous health benefits. Lemons are rich in vitamin C, which is essential for supporting the immune system and fighting off infections. They also contain antioxidants that help fight inflammation and protect against chronic diseases.

5. Natural yogurt

Natural yogurt is one of the main ingredients in this cake, replacing some of the fats usually found in traditional recipes. Yogurt is a great source of probiotics, which help promote a healthy gut microbiome. It also provides calcium, protein and essential vitamins, contributing to bone health and muscle repair.

6. Reduced sugar

Compared to traditional lemon cake, this lighter version uses less sugar. The recipe calls for golden powdered sugar, which is slightly less processed than regular granulated sugar. Reducing excessive sugar intake can help reduce the risk of obesity, type 2 diabetes and other chronic diseases.

Overall, this lighter lemon drizzle cake offers a delicious combination of flavors while also containing some comforting ingredients. By making a few simple substitutions and reducing the sugar content, you can enjoy a delicious dessert that’s also good for your health.

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