Lemon Drizzle Cake

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 225 g unsalted butter, softened
• 225 g caster sugar
• 3 lemons (3 zested, 2 juiced)
• 4 eggs, lightly whisked
• 200 g self-raising flour
• 1 teaspoon baking powder
• 50 g ground almonds
• icing sugar

Recipe

• 1 heat oven to 180°c.
• 2 butter and line the base of a 20cm round cake tin.
• 3 beat the butter and caster sugar in a large bowl using electric hand whisk until pale and creamy.
• 4 add the lemon zest (reserving half a tsp for the icing) and mix well.
• 5 gradually whisk the eggs into the butter mix--don't worry if it curdles a bit.
• 6 sift together the flour and baking powder and fold into the egg and butter mix using a large metal spoon or spatula.
• 7 add the ground almonds and 3/4 of the lemon juice; fold until thoroughly combined.
• 8 spoon into the cake tin and bake for 1 hour and 15 minutes or until a toothpick inserted into the middle of the cake comes out clean.
• 9 put cake tin on wire rack to cool for 10 minutes.
• 10 meanwhile, mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over top of cake.
• 11 cool in tin for a further 30 minutes and then remove and cool completely.