Lemon Drizzle Cake
12 Reviews
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.
Ingredients
- 4Medium egg(s) (free range - beaten)
- 120gButter (unsalted) (melted)
- 50mlJuice of one whole lemon
- 1Lemon zest (grated)
- 200gAllinson's Self Raising Flour
- 120gBillington's Unrefined Golden Caster Sugar
- 1 tspBaking powder
- 1 tbspCornflour
- 50gAlmonds (ground)
For the Lemon Drizzle
- 100mlJuice of one whole lemon
- 150gUnrefined golden icing sugar
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.