Lemon Drizzle Cake, the stuff of dreams and voted one of Britain’s all-time favourite cakes. 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. What to make a few changes, try using lime or a mixture of lemon and lime. Delicious.
- 115g self-raising flour
- ½ teaspoon baking powder
- 75 g 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.
Place all the ingredients into the bowl of a food processor and pulse until all the ingredients are well mixed and are look 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 the cake to go completely cold then serve and enjoy.