Lemon Drizzle Cake
By Karina23
1 Picture
Ingredients
- 175g butter, softened
- 175g caster sugar
- 2 unwaxed lemons
- 3 eggs
- 100g self-raising flour
- 75g ground almonds
- A little milk
- 100g demerara sugar
Details
servings 10
Level of difficulty Easy
Preparation time 15mins
Cooking time 55mins
Cost Budget Friendly
Preparation
Step 1
Pre-heat the oven to 180C. Grease and line a 2lb loaf tin with greaseproof paper. Beat together the butter, caster sugar and the finely grated zest of 1 lemon until light and fluffy. Add a pinch of salt and the eggs, one at a time, beating until well combined before adding the next.
Step 2
Sift over the flour and fold in, followed by the almonds. Add just enough milk to bring the mixture to a dropping consistency (so that it falls off the spoon), then spoon into the prepared tin and even out the top. Bake for about 50-55 minutes, until a skewer comes out dry.
Step 3
Briefly mix together the remaining lemon zest, and the juice of both the lemons with the demerara sugar, then poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb one lot before adding the next.
Step 4
Allow to cool in the tin before turning out.
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