Lemon Drizzle Cake

Recipe by Perfect Pixie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 180°C.
  • Butter and line the base of a 20cm round cake tin.
  • Beat the butter and caster sugar in a large bowl using electric hand whisk until pale and creamy.
  • Add the lemon zest (reserving half a tsp for the icing) and mix well.
  • Gradually whisk the eggs into the butter mix--don't worry if it curdles a bit.
  • Sift together the flour and baking powder and fold into the egg and butter mix using a large metal spoon or spatula.
  • Add the ground almonds and 3/4 of the lemon juice; fold until thoroughly combined.
  • Spoon into the cake tin and bake for 1 hour and 15 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  • Put cake tin on 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 top of cake.
  • Cool in tin for a further 30 minutes and then remove and cool completely.
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