Lemon Drizzle Cake
A zesty, moist light cake with a slightly crunchy topping - oozing with the sweet smell and taste of lemons.
Preparation time: 20 minutes Quantity: Serves 8 - 9 Cooking time: 1 hour or so
Ingredients
200g/ 8 oz butter –soft
150g/ 6 oz caster sugar
2 fresh lemon zest
4 fresh lemon juice
3 eggs - large
200g/ 8 oz plain flour-sieved
2 teaspoon baking powder
50g/ 2 oz ground almonds
2 tablespoons milk
3 tablespoons granulated sugar – for top
Method
- Cream the butter and sugar together, till smooth and light
- Add the beaten egg in gradually, beating all the time
- Fold in the flour, baking powder and almonds
- Mix in the milk, zest and juice from 1 lemon
- Bake for 1 hour or until golden brown and firm in the middle
- Cool for 5 minutes
- Mix the granulated sugar and remaining lemon juice together and pour over the top
- Leave in tin till cooled and the syrup seeped in
Recommended cake tin- approx. size 7 inch