Low Sodium Lemon Drizzle Cake

Bright, zesty, and irresistibly moist, this Low Sodium Lemon Drizzle Cake offers all the tangy sweetness of the classic dessert without the extra salt. Perfectly balancing its buttery base with the vibrant flavor of fresh lemon zest and juice, this cake is a healthier twist that doesn't compromise on taste. A delicate lemon glaze seeps into every bite, thanks to the skewer-poked holes that ensure maximum citrusy goodness. Simple yet show-stopping, this guilt-free treat is easy to whip up with just 20 minutes of prep, making it an ideal choice for brunches, afternoon tea, or an elegant dessert. Enjoy a soft, melt-in-your-mouth texture and a burst of lemon in every slice—proof that you can have flavor and nutrition in the same mouthwatering recipe!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.

Step 2

In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Step 3

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.

Step 4

In a separate bowl, sift together the all-purpose flour and baking powder.

Step 5

Gradually add the flour mixture to the butter mixture, gently folding in with a spatula until just combined.

Step 6

Stir in the milk and one tablespoon of the lemon juice until you have a smooth batter.

Step 7

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

While the cake is baking, prepare the lemon drizzle by mixing the remaining lemon juice with the powdered sugar until smooth.

Step 10

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.

Step 11

While the cake is still warm, use a toothpick or skewer to poke holes all over the top of the cake.

Step 12

Pour the lemon drizzle evenly over the cake, allowing it to seep into the holes.

Step 13

Let the cake cool completely before slicing and serving.

Nutrition Facts

Serving size	(720.6g)

Amount per serving	% Daily Value*
Calories	2520.9

Total Fat 97.9g	0%
Saturated Fat 54.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 597.4mg	0%
Sodium 1076.6mg	0%
Total Carbohydrate 396.5g	0%
Dietary Fiber 7.0g	0%
Total Sugars 251.7g
Protein 33.1g	0%

Vitamin D 101.5IU	0%
Calcium 189.5mg	0%
Iron 10.0mg	0%
Potassium 487.1mg	0%

*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.

Source of Calories

Fat: 33.9%

Protein: 5.1%

Carbs: 61.0%