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Lemon Drizzle Cake
Jo from Smith & Truslow
Makes 1 tray bake
20 minutes
40 minutes
British
Dessert
A classic British teatime favorite: a buttery almond loaf cake bursting with fresh lemon and our Organic Lemon Peel, soaked while warm with a crackly lemon-sugar drizzle. Simple to make, it keeps well for days and is perfect with afternoon tea or coffee.
Ingredients
- 175 g butter, softened, plus extra for the tin
- 175 g sugar
- 4 eggs, beaten
- 2 lemons
- 1 ½ teaspoon 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.
