The classic afternoon tea always needs a lemon drizzle cake. It always sounds as good as it tastes. I like this one because the reward of a sweet lemon acidity and flavoursome cake is unbeatable especially with a cup of tea or coffee.
Preparation:Cooking:
Serves 8-10 when sliced.
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Equipment:
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 3 lemons – zested and juiced
- 4 medium eggs or 3 large, lightly whisked and beaten
- 200g self-raising flour – sifted before hand
- 1 tsp baking powder
- 50g ground almonds
- icing sugar
For the lemon drizzle cake topping:
- 2 lemons, juiced
- 85g caster sugar
Preparation:
- Preheat the oven to 180ºC/160ºC fan/360ºF/gas 4.
- Beat together the butter and caster sugar in a large bowl using an electric hand whisk until pale, creamy and slightly fluffy.
- Add the beaten eggs, one at a time, slowly mixing and beating thoroughly to avoid curdling.
- Add the sifted self-raising flour and baking powder, then add the lemon zest with some left for the decoration and mix until all is combined. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined.
- Line a loaf tin (8 x 21cm) or a 20cm round springform cake tin with greaseproof or baking paper. You can just butter and grease the tin but I think baking paper is better here.
- Spoon in the mixture and level the top with a palette knife, spatula or large metal spoon.
- Bake for 45-50 mins in a loaf tin or for up to an hour if using a round cake tin until a thin skewer inserted into the centre of the cake comes out clean with no raw cake mix on it.
- Put the cake tin on a wire rack to cool for 10 minutes.
Preparing The Lemon Drizzle:
- While the cake is cooling in its tin, mix together the lemon juice, any remaining zest and caster sugar to make the drizzle. The drizzle is a runny icing. Prick the warm cake all over with a skewer or fork, then pour over the drizzle so it also sinks in. The sugar should create a really nice slightly crunchy and crisp topping.
- Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.
Will keep in an airtight container for 3-4 days. Don’t freeze!
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