.jpg?w=3840&q=85&auto=format&lossless=1)
.jpg?w=3840&q=85&auto=format&lossless=1)
.jpg?w=3840&q=85&auto=format&lossless=1)
.jpg?w=3840&q=85&auto=format&lossless=1)
.jpg?w=3840&q=85&auto=format&lossless=1)
About the bake
This cake will last for 3 - 4 days in an airtight container. Paper liners are a really convenient way to line a tin, and saves time when baking a cake. They are available from the most popular tin sizes.
Method
Step 1:
Line or grease and flour the loaf tin. Preheat the oven to 180°C (160°C fan, gas mark 5).
Step 2:
Beat together the eggs, butter, lemon juice and grated lemon rind.
Step 3:
In a separate bowl, sift together flour, sugar, baking powder and cornflour. Stir in the almonds. Make a well in the centre and pour in the egg mix. Mix until well combined.
Step 4:
Spoon into the prepared tin and bake for 45 minutes, until a skewer comes out clean when inserted. Meanwhile, mix together the icing sugar and lemon juice for the drizzle.
Step 5:
When the cake is baked, and while it is still warm, skewer all over with a cocktail stick or skewer, and make sure the holes go all the way down. Drizzle the drizzle over the cake, encouraging it to go into the holes. For best results do this slowly, allowing each spoonful to sink in before adding more. Leave in the tin to cool.
Ingredients
- 4 Medium egg(s) (free range - beaten)
- 120g Butter (unsalted) (melted)
- 50ml Juice of one whole lemon
- 1 Lemon zest (grated)
- 200g Self-raising white flour
- 120g Billington's Unrefined Golden Caster sugar
- 1 tsp Baking powder
- 1 tbsp Cornflour
- 50g Almonds (ground)
For the Lemon Drizzle
- 100ml Juice of one whole lemon
- 150g Unrefined golden icing sugar
Utensils
- 2lb loaf tin
Recipe Reviews
hi
is there a icing to to the cake
Hello,
For this particular cake there is a drizzle that soaks into the cake rather than an icing. It tastes wonderful you should give it a try,
Happy Baking!
Excellent!, turned out exactly to instructions
I made 4 of these, all of which got rave reviews from the recipients! Lovely and moist, and actually improved after 3 days (and I thought it was great to start with!) Have had requests for more, as soon as the first ones were eaten!
Can you tell me how much baking powder to use with plain flour as my baking powder packet doesn't say?
Regards Carol.
Hi
This recipe calls for slef raising flour which will have a raising agent in it in addition to the baking powder specified. If you are using plain flour instead we would recommend doubling the amount of baking powder specified in the recipe to help your bake rise in the oven.
Happy Baking!
Please could you indicate the size of eggs you are using. Recipe just says eggs.
Also do you have a vegan lemon drizzle which could be sized up for wedding cakes? Thank you.
Hi Rose,
We have updated the recipe to make this clearer - we use medium free range eggs.
We are in the process of developing a new vegan lemon drizzle cake - so bear with us, a delicious recipe will be with you soon.
Happy Baking
The Baking Mad Team
The recipe looks good, but please can you give an indication of the size of the loaf tin?
Thanks
Hi Mary,
We recommend you use a 2lb loaf tin. We have updated the recipe to reflect this.
Happy Baking.
The Baking Mad Team
Ingredients
- 4 Medium egg(s) (free range - beaten)
- 120g Butter (unsalted) (melted)
- 50ml Juice of one whole lemon
- 1 Lemon zest (grated)
- 200g Self-raising white flour
- 120g Billington's Unrefined Golden Caster sugar
- 1 tsp Baking powder
- 1 tbsp Cornflour
- 50g Almonds (ground)
For the Lemon Drizzle
- 100ml Juice of one whole lemon
- 150g Unrefined golden icing sugar
Utensils
- 2lb loaf tin