Avocado Lemon Drizzle Cake with Citrus Glaze
A moist, tender sponge cake that hides creamy avocado in the batter for richness and subtle earthiness balanced by bright lemon throughout. The avocado keeps the crumb impossibly soft while the two-lemon approach—zest and juice baked in, plus fresh juice in the glaze—delivers punchy citrus flavor that defines every bite. The icing sugar drizzle sets to a light crust. This cake works for bakers seeking healthier fats or those curious about vegetable-forward desserts without vegetal flavor. Serve it at afternoon tea, as a casual dessert after dinner, or for morning coffee. What sets this version apart is the dual citrus method and the directive to store at room temperature, which preserves the tender crumb and prevents the glaze from weeping.
Ingredients
- 2 EA large avocado, halved, pitted, skinned
- 4 EA eggs
- 2 EA lemon, zested and juiced separately
- 8 OZ self-rising flourall-purpose flour plus baking powder8oz flour plus 2 tsp baking powderneutraladds gluten
works identically if mixed with the dry ingredients first
- 8 OZ sugar
- 7 OZ powdered sugar
- oil, for greasing the pan
- chopped nuts or berries, for garnish(optional)
Instructions
- 1
Halve the avocados, remove the stone and skin, and set the flesh aside.
- 2
Juice and zest both lemons, keeping them separate.
- 3
Add eggs and sugar to a mixing bowl, attach the butterfly whisk, insert the measuring cup, and mix for 3 minutes at speed 4.
- 4
Add the flour, avocado flesh, lemon zest, and juice from one lemon to the bowl and mix for 2 minutes at speed 4.
- 5
Grease a springform pan with oil and pour in the batter.
- 6
Bake in a preheated oven at 325°F for 40 minutes or until cooked through.
- 7
Remove from the oven and cool completely before removing from the pan.
- 8
Juice and zest the remaining lemon and add to the mixing bowl with the powdered sugar, insert the measuring cup, and mix for 30 seconds at speed 3.
- 9
Transfer the cake to a serving plate and drizzle the lemon mixture over the top.
- 10
Garnish with chopped nuts or berries.
- 11
Store at room temperature.
Tips
Don't overmix after adding the avocado—fold it in gently to preserve the tender crumb. The avocado breaks down and distributes flavor without needing vigorous stirring.
Room temperature storage is crucial. The fridge's cool temperature causes the sugar glaze to weep and the avocado's oils to firm up, making the cake dense. Keep it covered at room temperature for up to 2 days.
Zest the lemons before juicing them. Once cut and squeezed, the skin is impossible to zest cleanly, so reverse the order and you'll capture maximum aromatic oils.
Good to Know
Airtight container at room temperature for up to 2 days. Do not refrigerate—cold temperatures cause the glaze to weep and the crumb to firm.
Bake the cake 1 day ahead and store covered at room temperature. Make the glaze up to 4 hours before serving and drizzle just before plating.
At room temperature on a plate or cake stand. Pairs well with tea, coffee, or a light dessert wine.
Common Mistakes
Do not refrigerate the finished cake to avoid a dense, oily crumb and a weeping glaze.
Do not overmix after adding the avocado to prevent a tough, dense cake.
Do not zest the lemon after juicing it to avoid losing aromatic oils and difficulty extracting the zest.
Substitutions
works identically if mixed with the dry ingredients first
FAQ
Can I substitute the avocado with something else?
Yes. Mashed banana (1:1 ratio) works well but adds sweetness, so reduce sugar slightly. Applesauce (1:1) makes a lighter cake. Avocado oil added to the batter preserves the moisture benefit if you prefer to omit avocado entirely, though the flavor profile shifts.
Why does the recipe say to store at room temperature and not in the fridge?
Cold temperatures cause the butter-free cake to become dense and the oil from the avocado to firm up. The icing sugar glaze also weeps and separates in the fridge. Room temperature storage maintains the soft crumb and stable glaze for up to 2 days.
Can I freeze this cake?
Yes. Wrap the unfrosted cake tightly and freeze for up to 1 month. Thaw at room temperature for 2-3 hours. Add the fresh glaze after thawing. Do not freeze the glazed cake, as the moisture from thawing will cause the glaze to separate.