Wednesday, 15 August 2012

Lemon Drizzle Cake

I have so many recipes to blog about but I'm lacking motivation, so please bare with me. I will also be away on holidays at the end of August but will be blogging as much as possible before I go. This Lemon Drizzle Cake I baked a few weeks ago and it went down a storm with my hubby. I often stick to my favoured recipe but was in the mood to try something different. This cake is simple, not overly rich, light and airy and has a triple hit of lemon. Definitely a winner and one I will bake again!

Lemon Drizzle Cake

Serves 8

225g softened butter
225g caster sugar
lemons, 3 zested and 2 juiced
4 medium eggs, lightly whisked
200g self-raising flour
1 tsp baking powder

50g ground almonds

For the syrup:
remaining lemon juice
85g caster sugar

For the Lemon icing drizzle:
75g icing sugar
lemon juice

Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest (reserving some for decoration) and mix well. Whisk the eggs gradually into the butter mixture, beating well between each addition - don't worry if it curdles.

Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.

Put the cake tin on a wire rack to cool for 10 minutes. Meanwhile mix together the remaining lemon juice and caster sugar and heat in a saucepan until the sugar has melted. Prick the warm cake all over with a skewer or fork, then pour over the drizzle on the cake. Cool in the tin for a further 30 minutes and then remove from the tin. Once the cake is cold, mix the icing sugar with a few teaspoons of lemon juice and drizzle over the top of the cake.