Monday, 16 May 2016

A tasty classic : Lemon drizzle cake

A tea time essential as any, you can never go wrong with a tasty slice of Lemon drizzle cake. This take on the classic stays true to the original recipe with the extra addition of ground almonds to really add to the moist texture, you'll need a generous slice of this one!

  225g butter
  175g caster sugar
  175g plain flour
  2 tsp baking powder
  3 tbsp lemon juice (+ 2 tbsp to pour over when cooked)
  3 eggs
  50g ground almonds
  icing sugar

Pre heat the oven to 180c/160c fan/gas mark 4 and line a 6" round cake tin.

Beat together the butter and sugar until pale and fluffy, add in the 3 tbsp of lemon juice and whisk. Add the eggs and whisk together until it starts to look slightly curdled.

Fold in the flour, baking powder and ground almonds and mix well. Spoon the mixture into the tin and bake for 40-50 minutes, or until a skewer comes out clean.

Once out of the oven poke holes in the cake with a skewer and spoon 2 tbsp of lemon juice on top, this will sink in adding even more to the moist texture and lemon flavour.

Leave to cool in the tin for 10 minutes then place on a wire rack to cool. Next, make a water icing, you can choose to add a spoon or two of lemon juice to this if you like. Flick it across the cake with a teaspoon to create a drizzled pattern. You'll have one rather tasty cake once the icing has set!