Lemon Drizzle Cake

Lemon Drizzle Cake

Lemon Drizzle Cake

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.

Ingredients

Ingredients

Ingredients:

  • 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

 

Weigh out 70grams of ground almonds and 225grams of unsalted butter

Weigh out 70grams of ground almonds and 225grams of unsalted butter

Weigh out 70grams of ground almonds and 225grams of unsalted butter

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Weigh out 200grams self-raising flour and 225grams caster sugar

Weigh out 200grams self-raising flour and 225grams caster sugar

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Beat butter and sugar in a large bowl using an electric whisk till pale and creamy

Beat butter and sugar in a large bowl using an electric whisk till pale and creamy

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Add lemon zest (save some for the decoration) Mix well with spatula

Add lemon zest (save some for the decoration) Mix well with spatula

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Whisk the eggs gradually into the mixture, beating well in between each addition - don't worry if it curdles

Whisk the eggs gradually into the mixture, beating well in between each addition – don’t worry if it curdles

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Sift together flour and baking powder - add to mixture

Sift together flour and baking powder – add to mixture

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Add ground almonds and 3/4 of the lemon juice and fold until combined

Add ground almonds and 3/4 of the lemon juice and fold until combined

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.

Spoon into greased 20cm round cake tin

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!

Happy Baking!

KimmyX

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