The better half loves lemon and although he does not like cake – the only cake he will eat is anything lemon infused. He mentioned he had a lovely Lemon Drizzle Cake a few years back and nothing’s come close to it since – and so – the Lemon Drizzle Cake idea was born. Turned out OK – I’m not a fan of lemon myself and I found the cake quite dense, though everyone and work and of course the better half said it was lovely… perfect with a cup of tea on a lazy Sunday afternoon.
- 225grams unsalted butter
- 225grams caster sugar
- 3 lemons zested and juiced
- 4 medium eggs, lightly whisked
- 200grams self-raising flour
- 1 tsp baking powder
- 70 grams ground almonds
- Icing sugar
Spoon into greased 20cm round cake tin and bake at 180C/fan 160C/Gas4 for 50 – 55 minutes – test with skewer inserted into the middle of the cake that it comes out clean
Cool cake for 10 minutes. Meanwhile, mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing (for me this took about two tablespoons worth of icing sugar) Drizzle on top of the cake.
Cool for another 30 minutes and then serve with lovely cup of tea. Bravo!