Bake our classic lemon drizzle cake for an afternoon tea. treat This foolproof bake combines a delightfully moist sponge with a citrusy icing topping
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 3 lemons, zested and 2 juiced
- 4 medium eggs, lightly whisked
- 200g self-raising flour
- 1 tsp baking powder
- 50g ground almonds
- icing sugar to make icing
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest (reserving some for decoration) and mix well.
- STEP 2
Whisk the eggs gradually into the butter mixture, beating well between each addition – don’t worry if it curdles. Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.
- STEP 3
Put the cake tin on a wire rack to cool for 10 minutes. Meanwhile mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over the top of the cake. Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.
