Lemon drizzle cake

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.

Ingredients

175g soft unsalted butter

175g caster sugar

2 lemons

3 large eggs

100g self raising flour

75g ground almonds

100g demerara sugar

Method

  1. Heat oven to 180C, grease and line a 900g loaf tin.
  2. 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.
  3. 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.
  4. Stir in the rest of the flour, then the ground almonds, until well combined.
  5. 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.
  6. 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.
  7. Leave to cool in the tin, then gently turn out.
  8. Yums.

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