Low Sodium Lemon Drizzle Cake
Indulge in the guilt-free tang of this *Low Sodium Lemon Drizzle Cake*, a lighter twist on a classic favorite. This moist and zesty loaf is infused with the brightness of fresh lemon zest and juice, creating a perfect balance of sweetness and citrusy flair. With no added sodium, it’s a heart-healthy choice that doesn’t skimp on flavor. The tender crumb is achieved by gently folding all-purpose flour with a hint of baking powder, while a simple lemon glaze soaks into the warm cake, ensuring every bite is bursting with vibrant lemony goodness. Quick to prepare in just 20 minutes and ready to serve 8, this wholesome dessert is ideal for health-conscious bakers and lemon lovers alike. Perfect with a cup of tea, this easy-to-make low sodium treat adds a refreshing twist to your baking repertoire.
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Recipe Information
Ingredients
- 100 grams unsalted butter
- 150 grams granulated sugar
- 2 lemons lemon zest
- 2 large eggs
- 175 grams all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons milk
- 2 tablespoons freshly squeezed lemon juice
- 100 grams powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the lemon zest and mix to combine. Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, sift together the all-purpose flour and baking powder.
Gradually add the flour mixture to the butter mixture, gently folding in with a spatula until just combined.
Stir in the milk and one tablespoon of the lemon juice until you have a smooth batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon drizzle by mixing the remaining lemon juice with the powdered sugar until smooth.
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack.
While the cake is still warm, use a toothpick or skewer to poke holes all over the top of the cake.
Pour the lemon drizzle evenly over the cake, allowing it to seep into the holes.
Let the cake cool completely before slicing and serving.
Nutrition Facts
Calories |
2521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 396.5 g | 144% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 251.7 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 190 mg | 15% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 487 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
