lemon drizzle cake
225g unsalted butter
225g caster sugar
zest of 1½ lemons
4 medium eggs, beaten
200g self-raising flour
1 tsp baking powder
50g ground almonds
juice of 1½ lemons
approx 75g icing sugar
8cm x 21cm loaf tin or 20cm round cake tin, buttered and lined
Beat the butter and sugar together until creamy. Whisk in the eggs in gradually. Add the zest and fold in the flour, baking powder, ground almonds and lemon zest. Spoon into the cake tin and bake for 1hr - 1hr 15 minutes (until a skewer inserted in the cake comes out clean). Mix the lemon juice and sugar together. Prick the cake all over with a fork and drizzle the juice/sugar mixture over to seep into the cake. Allow to cool completely.
225g caster sugar
zest of 1½ lemons
4 medium eggs, beaten
200g self-raising flour
1 tsp baking powder
50g ground almonds
juice of 1½ lemons
approx 75g icing sugar
8cm x 21cm loaf tin or 20cm round cake tin, buttered and lined
Beat the butter and sugar together until creamy. Whisk in the eggs in gradually. Add the zest and fold in the flour, baking powder, ground almonds and lemon zest. Spoon into the cake tin and bake for 1hr - 1hr 15 minutes (until a skewer inserted in the cake comes out clean). Mix the lemon juice and sugar together. Prick the cake all over with a fork and drizzle the juice/sugar mixture over to seep into the cake. Allow to cool completely.