{"id":306085,"date":"2025-11-20T11:48:39","date_gmt":"2025-11-20T11:48:39","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/lemon-cake-recipe-with-lemon-drizzle-dassanas-veg-recipes\/"},"modified":"2025-11-20T11:48:39","modified_gmt":"2025-11-20T11:48:39","slug":"lemon-cake-recipe-with-lemon-drizzle-dassanas-veg-recipes","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=306085","title":{"rendered":"Lemon Cake Recipe (With Lemon Drizzle) \u2013 Dassana’s Veg Recipes"},"content":{"rendered":"


\n<\/p>\n

\n
\"Sliced<\/div>\n
\"Sliced<\/div>\n

<\/p>\n

This Lemon Cake is soft, moist and full of lemon flavor. I make it with butter, milk, condensed milk, and whole wheat flour, so the texture comes close to a simple Lemon Pound Cake. The lemon drizzle on top brings a bright tang and keeps the cake tender. If you enjoy Lemon Drizzle Cake, this is an easy homemade version using everyday ingredients.<\/p>\n

Why This Lemon Cake Recipe Works<\/h2>\n

This lemon cake recipe is my homemade version of a simple lemon pound cake. It has a soft, rich crumb from butter and condensed milk, and a clean lemon flavor from fresh zest and lemon juice.<\/p>\n

I make it when I want an easy tea-time cake with a bright citrus taste. The recipe is adapted from my Pound Cake Recipe<\/a> which has a moist and rich texture.<\/p>\n

\"Sliced<\/p>\n

As a pastry chef, I like keeping citrus cakes straightforward. Fresh zest gives most of the flavor, and the lemon juice balances the sweetness without making the cake sharp.<\/p>\n

This version uses simple pantry ingredients and gives you a nice lemon loaf that slices well and stays soft after cooling.<\/p>\n

You don\u2019t need anything complicated for this. Whole wheat flour or all-purpose flour, butter, milk, sugar and fresh lemons are enough.<\/p>\n

The batter comes together quickly in one bowl, and the lemon drizzle adds a gentle tang on top. It gives the cake a fresh lift and keeps the surface moist.<\/p>\n

Most of the flavor comes from the zest, so use good lemons and grate only the yellow part. The white pith underneath can make the cake bitter. <\/p>\n

I usually zest 2 to 3 large lemons and extract about \u00bc cup juice, which is enough to flavor the whole loaf.<\/p>\n

\"Glazed\"Glazed<\/figure>\n

You can keep this cake simple or adjust the sweetness and glaze to your liking.\u00a0 Use whole wheat flour for a homestyle crumb or maida for a lighter texture. <\/p>\n

The glaze can be thin or thick depending on how much lemon juice you add. The lemon cake stays soft and cuts cleanly once cooled, which makes it good for tea-time or a simple dessert.<\/p>\n

More Fruit Based Cakes<\/a> To Try<\/strong><\/p>\n

How to Make Lemon Cake<\/h2>\n

Making this lemon cake is simple. Begin with the flour mixture, combine the wet ingredients separately, and then bring everything together for a smooth batter.<\/p>\n

Sift Dry Ingredients<\/h3>\n

1. Sift 1\u00bd cups or (180 grams) whole wheat flour, 1 teaspoon baking powder, \u00bd teaspoon baking soda and 1 pinch salt (optional) into a bowl.<\/p>\n

Sifting helps the cake rise evenly and removes lumps in the flour.<\/p>\n

\"Sifting\"Sifting<\/figure>\n

2. Set the sifted dry mixture aside. Meanwhile preheat your oven at 180 degrees C (356 degrees F) for 20 minutes.<\/p>\n

\"Sifted\"Sifted<\/figure>\n

Prep Lemons<\/h3>\n

3. Wash the lemons and pat them dry. Zest 2 to 3 large lemons to get about 1 tablespoon zest for the cake and 1 teaspoon of it for the sugar glaze. <\/p>\n

Tip: <\/em>Make sure you grate only the yellow part of the peel and preferably use a microplane or a fine grater.<\/p>\n

\"Lemon\"Lemon<\/figure>\n

4. Extract \u00bc cup fresh lemon juice for the cake and 1 tablespoon of the juice for the sugar glaze icing. Keep both the lemon juice and zest aside.<\/p>\n

Tip:<\/em> To juice the lemons, preferably use a lemon press.<\/p>\n

\"Metal\"Metal<\/figure>\n

5. Grease a regular loaf pan with softened butter or line it with parchment.<\/p>\n

\"Loaf\"Loaf<\/figure>\n

Melt Butter & Make Liquid Mixture<\/h3>\n

6. Melt 100 grams butter gently on a low heat. Just melt it, don\u2019t heat it till hot.<\/p>\n

\"Butter\"Butter<\/figure>\n

7. Stir so it stays smooth and even in temperature. Remove the pan from heat and place it on your kitchen countertop.<\/p>\n

\"Melted\"Melted<\/figure>\n

8. Add \u00bd cup + 2 tablespoons sweetened condensed milk, \u00bd cup whole milk, \u00bd cup sugar (100 grams) and 1 teaspoon vanilla extract to the melted butter.<\/p>\n

\"Condensed\"Condensed<\/figure>\n

9. Mix thoroughly with a spatula or wooden spoon for 4 to 5 minutes till the mixture looks smooth and combined evenly. The sugar must also be entirely dissolved.<\/p>\n

Note:<\/em> If the butter starts solidifying, warm the pan on very low heat for a few seconds until the butter melts again.<\/p>\n

\"Condensed\"Condensed<\/figure>\n

Make Batter<\/h3>\n

10. Pour the wet mixture to the sifted dry ingredients in the bowl. Add 1 tablespoon lemon zest.<\/p>\n

\"Liquid\"Liquid<\/figure>\n

11. Add \u00bc cup fresh lemon juice.<\/p>\n

\"Pouring\"Pouring<\/figure>\n

12. Fold gently to a medium-thick batter. Do not over-mix.<\/p>\n

Note:<\/em> Form a medium-thick batter. But depending on the quality and texture of flour, you can opt for a batter with a medium consistency.\u00a0If the batter looks very thick, add in a few tablespoons of milk.<\/p>\n

\"Lemon\"Lemon<\/figure>\n

Bake Lemon Cake<\/h3>\n

13. Pour the batter into the prepared loaf pan and level the top. <\/p>\n

Place the loaf pan with the cake batter in the oven. Bake at\u00a0180\u00b0C for 40 to 50 minutes\u00a0or until a skewer comes out clean or with a few crumbs on it.<\/p>\n

Tip:<\/em> If the top browns too quickly, cover with parchment and continue baking.<\/p>\n

\"Metal\"Metal<\/figure>\n

14. Remove the pan from the oven can check the cake with a skewer. There should be no sticky batter on the skewer. <\/p>\n

If you find any batter clinging on the skewer, place the loaf tin or pan back in the oven and bake for some more minutes.<\/p>\n

\"Lemon\"Lemon<\/figure>\n

15. Once the lemon cake is well baked, place the loaf pan on a wired rack to cool. Let the cake cool completely before you begun icing it.<\/p>\n

\"Metal\"Metal<\/figure>\n

Make Lemon Glaze Icing<\/h3>\n

16. In a mixing bowl, take \u00bd cup confectioners sugar (50 grams), 1 tablespoon lemon juice and 1 teaspoon lemon zest.<\/p>\n

Note:<\/em> Powdered sugar, confectioners\u2019 sugar, and icing sugar are the same ingredient, so you can use any of them.<\/p>\n

\"lemon\"lemon<\/figure>\n

17. Mix thoroughly with a wired whisk to get a smooth glaze without any lumps. For a thinner glaze, add 1 more tablespoon lemon juice or a little water.<\/p>\n

\"lemon\"lemon<\/figure>\n

Make Lemon Drizzle Cake<\/h3>\n

18. Once the cake is cooled, remove it from the loaf pan and place it on the wire rack.\u00a0 Keep a tray below the wire rack.<\/p>\n

\"Freshly\"Freshly<\/figure>\n

19. Drizzle the lemon glaze on the loaf all over. Gently spread it with an offset spatula or a spoon on the top and the sides of the loaf.<\/p>\n

\"Lemon\"Lemon<\/figure>\n

20. Allow the glaze icing to set and thicken, for about 30 to 40 minutes.<\/p>\n

\"Glazed\"Glazed<\/figure>\n

21. Slice the Lemon Cake and serve. Refrigerate any leftovers in an air-tight container.<\/p>\n

\"Sliced\"Sliced<\/figure>\n

Serving Suggestions<\/h3>\n

This lemon cake is good on its own, but you can serve it with:<\/p>\n

    \n
  • a light dusting of icing sugar<\/li>\n
  • a spoon of whipped cream<\/li>\n
  • a fresh berry compote<\/li>\n
  • a cup of tea or coffee<\/li>\n<\/ul>\n

    The lemon drizzle adds enough sweetness, so you don\u2019t need extra toppings unless you want to dress it up for guests.<\/p>\n

    Storage<\/h3>\n
      \n
    • Keep the lemon pound cake in an airtight box at room temperature for 1 to 2 days in a cooler climate.<\/li>\n
    • In warm weather, refrigerate straightaway. It stays good for about a week in the fridge.<\/li>\n
    • Bring the cake to room temperature before serving for the best texture.<\/li>\n
    • You can also freeze slices. Wrap each slice well and freeze for up to one month. Thaw and warm slightly before eating.<\/li>\n<\/ul>\n

      Dassana\u2019s Baking Tips<\/h2>\n
        \n
      1. Fresh Lemons:<\/strong> Use fresh lemons for the best flavour. Bottled juice doesn\u2019t give the same aroma and flavor.<\/li>\n
      2. Zesting Lemons:<\/strong> Zest only the yellow peel. The white layer underneath can make the cake slightly bitter.<\/li>\n
      3. Folding Cake Batter: <\/strong>Don\u2019t overmix the batter. Fold just until the dry ingredients are incorporated.<\/li>\n
      4. Flour Variants:<\/strong> Whole wheat flour makes the crumb a bit denser. If you want a lighter texture, use all-purpose flour. You can also make this cake pastry flour.\u00a0<\/li>\n
      5. Adjusting Consistency:<\/strong> If the batter looks too thick, add a splash of milk.<\/li>\n
      6. Quick Browning:<\/strong> If the lemon cake browns too fast on top, loosely cover it with parchment paper and continue baking.<\/li>\n
      7. More Lemon Flavor:<\/strong> For a stronger lemon taste, increase the zest slightly or brush warm lemon juice on the cake before glazing. You can even use fresh limes instead of lemons to make a lime cake.<\/li>\n
      8. Sugar: <\/strong>While I use organic sugar, feel free to use white granulated sugar or brown sugar. If you prefer reduce the sugar for a lesser sweet taste.\u00a0<\/li>\n
      9. Adding Salt:<\/strong> If using salted butter do not add salt.\u00a0<\/li>\n<\/ol>\n

        Your Questions Answered<\/h2>\n
        \n
        \n
        \n

        Can I use all-purpose flour (maida) instead of whole wheat flour?<\/h3>\n
        \n

        Yes. Maida will give a lighter and softer crumb. Use the same quantity.<\/p>\n<\/div>\n<\/div>\n

        \n

        Can I skip the lemon glaze?<\/h3>\n
        \n

        You can, but the glaze adds a fresh tang and keeps the cake moist. The cake tastes more complete with it.<\/p>\n<\/div>\n<\/div>\n

        \n

        Can I use lime instead of lemon?<\/h3>\n
        \n

        Yes. Regular limes work well and give a sharper citrus taste. Gondhoraj lebu (Rangpur lime) also works if you want a floral aroma.<\/p>\n<\/div>\n<\/div>\n

        \n

        Why did my lemon cake turn slightly bitter?<\/h3>\n
        \n

        This can happen if the zest includes too much white pith. Use a microplane and grate lightly.<\/p>\n<\/div>\n<\/div>\n

        \n

        My cake sank in the centre. What went wrong?<\/h3>\n
        \n

        Over-mixing, too much liquid, or underbaking can cause sinking. Check that your baking powder and soda are fresh.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

        \n
        \n
        \n
        \n
        \n

        Preparation<\/h4>\n
          \n
        • \n

          Sift the dry ingredients once and set aside.<\/span><\/p>\n<\/li>\n

        • \n

          Preheat the oven to 180\u00b0C (356\u00b0F) for 20 minutes.<\/p>\n<\/li>\n

        • \n

          Zest 2 to 3 large lemons to get about 1 tablespoon zest for the cake and 1 teaspoon zest for the icing. Use a microplane or fine grater.<\/span><\/p>\n<\/li>\n

        • \n

          Extract \u00bc cup fresh lemon juice for the cake and 1 tablespoon juice for the icing from the same lemons and keep aside.<\/span><\/p>\n<\/li>\n

        • \n

          Grease a loaf pan with butter or line it with parchment paper.<\/span><\/p>\n<\/li>\n

        • \n

          Melt the butter gently on a low heat. Just melt it, don\u2019t heat it till hot. Stir so it melts evenly and stays at the same warm temperature.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

          \n

          Make Batter<\/h4>\n
            \n
          • \n

            Place the pan with melted butter on the kitchen counter.<\/span><\/p>\n<\/li>\n

          • \n

            Add condensed milk, milk, sugar and vanilla.<\/span><\/p>\n<\/li>\n

          • \n

            Mix well with a wooden spoon or silicone spatula for 4 to 5 minutes until smooth and evenly mixed. Ensure that the sugar granules are also dissolved.<\/span><\/p>\n<\/li>\n

          • \n

            If the butter starts firming up, warm the pan on very low heat for a few seconds so it loosens.<\/span><\/p>\n<\/li>\n

          • \n

            Pour this wet mixture into the sifted dry ingredients in a mixing bowl.<\/span><\/p>\n<\/li>\n

          • \n

            Add the lemon zest and lemon juice.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n

            \n

            Assemble & Bake Lemon Cake<\/h4>\n
              \n
            • \n

              Fold everything gently into a medium-thick batter. Fold only till the mixture looks even. Don\u2019t overmix.<\/p>\n<\/li>\n

            • \n

              Pour the batter into the prepared loaf pan.<\/p>\n<\/li>\n

            • \n

              Bake at 180\u00b0C (356\u00b0F) for 40 to 50 minutes, or until the top is golden and a skewer inserted in the centre comes out clean or with a few crumbs.<\/span><\/p>\n<\/li>\n

            • \n

              Set the loaf pan on a wire rack and let the cake cool.<\/p>\n<\/li>\n

            • \n

              When cooled, remove the cake from the pan and place it back on the rack.<\/span><\/p>\n<\/li>\n

            • \n

              Keep a tray below the rack to catch the sugar glaze.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

              \n

              Make Lemon Drizzle Cake<\/h4>\n
                \n
              • \n

                In a bowl, whisk the confectioners sugar or icing sugar, lemon juice and lemon zest until smooth and even.<\/span><\/p>\n<\/li>\n

              • \n

                Drizzle the glaze over the cake.<\/span><\/p>\n<\/li>\n

              • \n

                Lightly spread it over the top and sides with an offset spatula or spoon.<\/p>\n<\/li>\n

              • \n

                Let the glaze set for 30 to 40 minutes.<\/p>\n<\/li>\n

              • \n

                Slice and serve lemon drizzle cake.<\/span><\/p>\n<\/li>\n

              • \n

                Refrigerate leftovers in an airtight container.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

                \n

                Serving Suggestions<\/h4>\n
                  \n
                • \n

                  Serve the lemon cake as it is, or with a cup of tea or coffee.<\/span><\/p>\n<\/li>\n

                • \n

                  You can also add a light dusting of icing sugar on the lemon pound cake before serving.<\/span><\/p>\n<\/li>\n

                • \n

                  For a slightly richer touch, pair it with whipped cream or a spoon of fresh berries. It works well as a small dessert after meals or as a tea-time snack.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

                  \n

                  Storage<\/h4>\n
                    \n
                  • \n

                    Keep the cake in an airtight container at room temperature for 1 to 2 days in a cooler weather. In warm weather, refrigerate after the first day.<\/span><\/p>\n<\/li>\n

                  • \n

                    The lemon cake stays good for about a week in the fridge. Bring the cake to room temperature before serving for the best texture.<\/span><\/p>\n<\/li>\n

                  • \n

                    You can also freeze slices for up to a month. Wrap them well while freezing. Thaw and warm slightly before eating.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n

                    \n
                    \n
                      \n
                    • Use fresh lemons<\/strong> for the best flavor. Bottled juice doesn\u2019t give the same aroma.<\/li>\n
                    • Zest only the yellow peel<\/strong>. The white layer underneath can make the cake slightly bitter.<\/li>\n
                    • Don\u2019t overmix the batter<\/strong>. Fold just until the dry ingredients are incorporated evenly.<\/li>\n
                    • Whole wheat flour<\/strong> makes the crumb a bit denser. If you want a lighter texture, use all-purpose flour or pastry flour.<\/li>\n
                    • If the batter looks too thick<\/strong>, add a few tablespoons of milk.<\/li>\n
                    • If the cake browns too fast on top<\/strong>, loosely cover it with parchment and continue baking.<\/li>\n
                    • For a stronger lemon taste<\/strong>, increase the zest slightly or brush warm lemon juice on the cake before glazing.<\/li>\n
                    • Note <\/strong>that the approximate nutrition info is for 1 slice of the lemon drizzle cake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
                      \n

                      Calories: <\/span>203<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>3<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>9<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>66<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>138<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>16<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>273<\/span>IU<\/span><\/span> | <\/span>Vitamin B1 (Thiamine): <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Vitamin B2 (Riboflavin): <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Vitamin B3 (Niacin): <\/span>1<\/span>mg<\/span><\/span> | <\/span>Vitamin B6: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Vitamin B12: <\/span>0.1<\/span>\u00b5g<\/span><\/span> | <\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span> | <\/span>Vitamin D: <\/span>0.3<\/span>\u00b5g<\/span><\/span> | <\/span>Vitamin E: <\/span>0.4<\/span>mg<\/span><\/span> | <\/span>Vitamin K: <\/span>1<\/span>\u00b5g<\/span><\/span> | <\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Vitamin B9 (Folate): <\/span>10<\/span>\u00b5g<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Magnesium: <\/span>27<\/span>mg<\/span><\/span> | <\/span>Phosphorus: <\/span>108<\/span>mg<\/span><\/span> | <\/span>Zinc: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                      This Lemon Cake is soft, moist and full of lemon flavor. I make it with butter, milk, condensed milk, and whole wheat flour, so the texture comes close to a simple Lemon Pound Cake. The lemon drizzle on top brings a bright tang and keeps the cake tender. If you enjoy Lemon Drizzle Cake, this […]<\/p>\n","protected":false},"author":1,"featured_media":306086,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[119298,103651,123590],"tags":[2954,136969,33974,9773,5521,13339,445],"dealstore":[],"offerexpiration":[],"class_list":["post-306085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake-recipes","category-dessert-recipes","category-world-recipes","tag-cake","tag-dassanas","tag-drizzle","tag-lemon","tag-recipe","tag-recipes","tag-veg"],"yoast_head":"\nLemon Cake Recipe (With Lemon Drizzle) \u2013 Dassana's Veg Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=306085\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon Cake Recipe (With Lemon Drizzle) \u2013 Dassana's Veg Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This Lemon Cake is soft, moist and full of lemon flavor. I make it with butter, milk, condensed milk, and whole wheat flour, so the texture comes close to a simple Lemon Pound Cake. The lemon drizzle on top brings a bright tang and keeps the cake tender. If you enjoy Lemon Drizzle Cake, this […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=306085\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-20T11:48:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/11\/lemon-cake.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=306085#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=306085\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Lemon Cake Recipe (With Lemon Drizzle) \u2013 Dassana’s Veg Recipes\",\"datePublished\":\"2025-11-20T11:48:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=306085\"},\"wordCount\":2147,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=306085#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/11\/lemon-cake.jpg\",\"keywords\":[\"Cake\",\"Dassanas\",\"Drizzle\",\"Lemon\",\"Recipe\",\"Recipes\",\"VEG\"],\"articleSection\":[\"Cake Recipes\",\"Dessert Recipes\",\"World Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=306085#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=306085\",\"url\":\"https:\/\/fivemor.com\/?p=306085\",\"name\":\"Lemon Cake Recipe (With Lemon Drizzle) \u2013 Dassana's Veg Recipes - 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