Lemon Drizzle Cake
Posted: 20 Oct 2023 06:47
- Lemon Drizzle Cake.jpg (32.39 KiB) Viewed 218 times
Takes: 1¼ hours + cooling time
Serves: 10
No nutritional information available.
Ingredients
- 150g butter, softened, plus extra for greasing
- 225g caster sugar, plus 100g extra
- 1 tsp vanilla extract
- 2 tsp finely grated lemon zest
- 3 eggs, lightly beaten
- 225g ground almonds
- 125g self-raising flour, sifted
- 85ml lemon juice, plus 1½ tbsp extra
- 165g icing sugar, sifted
Method
1. Preheat the oven to 160°C/Fan 140°C/Gas Mark 3. Grease a deep 20cm square cake tin and line the base and sides with baking paper.
2. Using an electric mixer beat the butter, caster sugar, vanilla extract and zest in a large bowl until light and fluffy. Gradually beat in the eggs then fold in the almonds and flour. Spoon the mixture into the tin and gently level the surface. Bake for 1 hour or until risen and golden and a skewer inserted into the cake comes out clean.
3. About 10 minutes before the end of baking time, heat the lemon juice and extra sugar in a small saucepan over a low heat until the sugar is dissolved. Prick the hot cake all over with a skewer and spoon the hot syrup over. Leave the cake to cool in the tin.
4. Combine the icing sugar and extra lemon juice in a small bowl until smooth. Remove the cake from the tin and drizzle over the glaze. Serve decorated with strips of lemon zest, if liked.