Lemon drizzle cake - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Easy
Ingredients
- 4 Egg(s) (free range) beaten
- 120 g Butter (unsalted) melted
- 50 ml Lemon juice
- 1 Lemon zest grated
- 200 g Self-raising white flour
- 120 g Unrefined golden caster sugar
- 1 tsp Baking powder
- 1 tbsp Cornflour
- 50 g Almonds (ground)
For the lemon drizzle
- 100 ml Lemon juice
- 150 g Unrefined golden icing sugar
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1
Line or grease and flour the loaf tin. Preheat the oven to 180°C (160°C fan, gas mark 5).
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2
Beat together the eggs, butter, lemon juice and grated lemon rind.
For this step you'll need:
- 4 Egg(s) (free range) beaten
- 120g Butter (unsalted) melted
- 50ml Lemon juice
- 1 Lemon zest grated
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3
In a separate bowl, sift together flour, sugar, baking powder and cornflour. Stir in the almonds. Make a well in the centre and pour in the egg mix. Mix until well combined.
For this step you'll need:
- 200g Self-raising white flour
- 120g Unrefined golden caster sugar
- 1tsp Baking powder
- 1 tbsp Cornflour
- 50g Almonds (ground)
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4
Spoon into the prepared tin and bake for 45 minutes, until a skewer comes out clean when inserted. Meanwhile, mix together the icing sugar and lemon juice for the drizzle.
For this step you'll need:
- 150g Unrefined golden icing sugar
- 100ml Lemon juice
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5
When the cake is baked, and while it is still warm, skewer all over with a cocktail stick or skewer, and make sure the holes go all the way down. Drizzle the drizzle over the cake, encouraging it to go into the holes. For best results do this slowly, allowing each spoonful to sink in before adding more. Leave in the tin to cool.