Lemon Drizzle Cake
Rated 5.0 stars by 1 users
Servings
Makes 1 tray bake
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
-
175 g butter, softened, plus extra for the tin
-
175 g sugar
- 4 eggs, beaten
-
2 lemons
-
15 g ground lemon peel
-
125 g self-rising flour
- 50 g ground almonds
Crunchy lemon syrup
-
100 g sugar
-
1 lemon
Directions
Finely zest and juice two of the lemons.
Preheat oven to 350°F. Line a 900g loaf tin with baking parchment. Beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs, followed by the lemon zest, lemon peel and about one tablespoon lemon juice.
- Mix the flour and ground almonds into the batter, then spoon into the tin and bake for 40-50min or until a skewer inserted in the centre comes out clean. Leave on a wire rack to cool a little, but you want to pour the lemon syrup on while it's still somewhat warm.
Crunchy Lemon Syrup
Put the sugar into a small bowl with the juice of the lemon. Mix. Spoon over the top of the warm cake and leave to cool completely before serving in slices.
