Lemon Drizzle Cake
Lemon Drizzle Cake, the stuff of dreams and voted one of Britain’s all-time favourite cakes and is it any wonder? The hit of the sugar with a punch from the lemon satisfies all palettes. This cake is made by the all-in-one method, so it is incredibly easy to make too. Want to make a few changes? Try using lime or a mixture of lemon and lime. Delicious.
- 115g self-raising flour
- ½ teaspoon baking powder
- 75g ground almonds
- 175g soft unsalted butter
- 175g caster sugar
- 2 large unwaxed lemons, zested and juiced
- 3 large, free-range eggs
- For the Syrup:
- The lemon juice from above
- 115g sugar
Pre-heat the oven to 180 °C.
Prepare a 23 x 13 x 7 cm tin by greasing thoroughly with butter and lining with greaseproof paper.
Place all the ingredients except the lemon juice into the bowl of a food processor and pulse until all the ingredients are well mixed and are looking like a creamy, thick batter.
Pour into the tin, clean up any dribbles and bake in the centre of the oven for about 50 minutes or until, when pierced with a skewer it comes out clean and dry. Take from the oven, put onto a cooling rack. Do not remove the cake from the tin.
Mix the lemon juice and sugar, stir to dissolve as much sugar as you can then bit by bit spoon over the cake.
Leave your lemon drizzle cake to go cold and enjoy with a lovely cuppa.
If you like this cake then why not try one of my other recipes.