Lemon drizzle cake January 17, 2010Posted by Helen in cakes, dessert.
I love anything with lemon in it, and this cake from Olive magazine didn’t disappoint. With its soft crumbly inside and sugary crunchy lemony topping … just heavenly with a big mug of coffee on a chilly afternoon.
225g butter, softened
225g caster sugar
Lemons, 3 zested, 2 juiced
4 medium eggs, lightly whisked
200g self-raising flour
1 tsp baking powder
50g ground almonds
Preheat your oven to 180°C (160°C fan). Butter and line the base of a 20cm cake tin.
Beat the butter and caster sugar in a large bowl until pale and creamy. Add the lemon zest (reserving some for the topping) 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 ¾ 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 zest and enough icing sugar to make a runny icing and then drizzle over the top of the cake. Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.
Serve as a pudding, dressed up with a dollop of crème fraîche.