Lemon zest cake

A simplification of a lemon drizzle recipe by the guys at Bosh.tv


  • 200g of flour
  • 3 tea spoons of baking powder
  • 60g sugar
  • the juice and grated skin of two lemons (lemon zest)
  • 125ml olive oil
  • 175ml vegetable milk


  • Oil a baking pan and preheat the oven at 180 degrees Celsius
  • Mix the dry ingredients (flour, sugar and baking powder) in a mixing bowl
  • Mix the wet ingredients (lemon zest, juice, oil an dmil) separately
  • Progressively incorporate the wet ingredients into the flour, mixing with a spoon.
  • When the batter is ready and there are no lumps, spoon the mixture into the pan.
  • Cook it in the oven for about 30 min.
  • Test whether it is done (*) or cook it for another 5-10 min.
  • Let it cool outside.

(*) To test whether the cake is done, the top should be slightly crunchy and when you pierce the cake to the bottom with a chopstick or some metallic skewer, it should come out dry.


The original recipe called for 75g grated almonds and 200g sugar. Because I reduced the sugar, the top is less glassy and the cake looks closer to a bread.

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Figure 1: The final product: like eating a fluffy lemonade

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Figure 2: Ingredients

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Figure 3: The cake, cooling on the grid