With the juice of a lemon remaining from my cheesecake recipe last week, I knew that I had to make my other favourite dessert whilst I was home – lemon drizzle cake. I didn’t like lemon cake until around 5 years ago and when I found this recipe around a year ago I knew I had to try it out.
This particular batch was my best yet (with my Grandma calling me the day after I gave her some to say how incredible it was – her words, not mine), but as you can probably tell from this post and the cheesecake post – my style is rustic cooking. It doesn’t look all that great but it tastes bloody amazing.
This recipe is adapted from Nigel Slater’s Lemon Drizzle Cake Recipe, aka I used to make it this way then once didn’t have all the right ingredients and then it tasted better my way.
200g Butter, room temperature
200g + 4tbsp Caster Sugar
100g Self Raising Flour
100g Ground Almonds
4 Large Eggs
2 tbsp Water
Preheat the oven to 160 degrees and line a loaf tin with baking paper. Cream the butter and 200g sugar (either by hand or using an electric whisk) until pale in colour and fluffy. Lightly whisk the eggs then add to the the bowl, whisking well to ensure that it doesn’t curdle. Sift in the flour and add the almonds, then fold in. Add the zest from one lemon, mix well and then pour into the loaf tin. Bake for 45 minutes, or until a skewer is inserted and comes out clean.
When the cake has 5-10 minutes left in the oven, dissolve 4 tbsp sugar, the water and the juice of both lemons in a pan over a low heat. When the cake is removed from the over, prick it all over with a skewer and drizzle the syrup over the cake.
Leave in the tin to cool completely before turning out and storing in an air tight container (if you can make it last that long – this lasted two days, and that’s only because we still had Easter chocolate in the house).