Lemon drizzle cake

Lemon drizzle cake recipe

24 ratings

This classic afternoon cake is an all-time favourite and best enjoyed with a nice hot cup of tea. We've added ground almonds to keep the cake extra moist and glazed with a sweet lemon icing and a sprinkle of poppy seeds. See method

  • Serves 10
  • 20 mins to prepare and 1 hr to cook, 15 mins to cool
  • 428 calories / serving

Ingredients

  • 200g (7oz) unsalted butter, softened
  • 200g (7oz) caster sugar
  • 4 eggs
  • 5ml (1tsp) vanilla extract
  • 2 lemons, zest and juice
  • 200g (7oz) self-raising flour
  • 50g (2oz) ground almonds
  • 150g (5oz) icing sugar
  • pinch poppy seeds

Each serving contains

  • Energy

    1795kj
    428kcal
    21%
  • Fat

    22g 32%
  • Saturates

    11g 54%
  • Sugars

    37g 41%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 54.8g Protein 5.9g Fibre 1.2g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 1kg (2lb) loaf tin with nonstick baking paper. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one by one, beating in well. Add the vanilla, and zest and juice of 1 lemon. Fold in the self-raising flour and almonds until well mixed.
  2. Pour into the tin and bake for 55-60 mins. Allow to cool in the tin for 15 mins, then remove and let cool completely. Mix the icing sugar with a little lemon juice to make a thick, pourable icing. Spoon over the cake and sprinkle with the poppy seeds.

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