Is it time for second breakfast yet? NOW PLEASE. I love a bit of lemon drizzle. At the risk of sounding completely 2020 I made this while on a work Zoom call (with video on), which I like to think of as a public service to break the endless staring at faces we’ve all been doing this year. Unfortunately, dear colleague in Nairobi that sent me a chat message during the call, I don’t think I’ll be able to send you a slice! This recipe is from Felicity Cloake’s book ‘Completely Perfect’, which I highly recommend because it is indeed full of (sorry) completely perfect recipes.
175g soft unsalted butter
175g caster sugar
3 large eggs
100g self raising flour
75g ground almonds
100g demerara sugar
- Heat oven to 180C, grease and line a 900g loaf tin.
- Beat together the butter, caster sugar, and zest from one lemon until light and fluffy, either by hand or using a wooden spoon, electric hand whisk, or freestanding mixer. Whichever method you choose, beat it for longer than you think – I firmly believe that this is the key to a light and fluffy cake.
- Add a pinch of free flowing salt, then the eggs one at a time, beating well between each addition, and adding a spoonful of the measured flour each time if it looks like it might curdle.
- Stir in the rest of the flour, then the ground almonds, until well combined.
- Scrape into the prepared tin, smooth the top and bake for 45 mins or until a skewer comes out of the middle with no more than a couple of crumbs clinging to it.
- While the cake is still hot, mix together the zest from the second lemon, the juice from both lemons, and the demerara sugar. Poke holes into the cake using a cocktail stick or similar, then spoon the drizzle slowly over the top, allowing it to absorb into the cake.
- Leave to cool in the tin, then gently turn out.