When I’m in need of a little comfort, this is my go to cake. Light, zingy and citrusy, perfect with a cup of tea and a good book. If you fancy, add a few berries for extra texture and fruitiness. Raspberries work incredibly well, straight from the freezer, as does blueberries and blackberries. The key to a good cake is to use butter and eggs at room temperature. Take time with beating the butter and sugar together and add the egg slowly. Taking these steps ensures a light and airy cake.
This tea-time treat is good for a few days due to the ground almond, if it lasts that long!
The Ultimate Lemon Drizzle Cake
Servings: 6 people
Equipment
- 20cm Cake tin or 900g Loaf tin
Ingredients
- 175 g Butter room temperature
- 175 g Caster sugar
- 100 g Self raising flour or plain flour + 1 tsp baking powder
- 75 g Ground almond
- 3 large eggs room temp
- A handful of frozen fruit optional
- zest of 2 large lemons juice of 1 large
- 50 g Demerara of granulated sugar
Instructions
- Whisk the butter and sugar together until really light and fluffy, at least 5 minutes. Crack the eggs into a bowl and whisk lightly with a fork. Add a literally a tablespoon of egg at a time to the butter mixture, scraping down the sides of the bowl occasionally. It's worth taking time with this as this will ensure a super light cake.
- Combine the flour with the ground almond and zest of the lemons. Fold in 3 additions to the cake batter. Pour into a greased and lined 20cm cake tin or a 900g loaf tin. If you're adding berries just sprinkle a handful on the top, pushing them in slightly.
- Bake at 160C fan for 40-42 minutes in the cake tin or 50 minutes in a loaf tin. Test to see if it’s ready by inserting a cocktail stick in the centre of the cake, it should come out clean.
- Juice the lemon and add the sugar, stir and pour over the baked cake as it comes out of the oven.
- Cool in the tin for 20 minutes before placing on a plate.
Tips:
- Have all your ingredients ready before you start.
- Use butter and eggs at room temperature
- Use the zest of 3 limes and the juice of 2 instead of lemon.
Sri Lankan Coconut Salad (Gotu Kola Sambol)
Yum!
Glad you like it Ally :-))
Gorgeous tender cake and so very moreish. Elevated with a handful of raspberries.
Screams garden party! The pop of bright raspberries in the crumb certainly gives a wow; it was moist and full of deliciousness! Especially with the lemon juice and demerara drizzle giving a nice crunch and great lemon flavour.
My cake took 39 minutes to bake in fan oven. Rotated at 30 minutes. Your timings are spot on Louise! Just perfect at anytime of the day. Thank you for sharing!
Definitely a family favourite here Deborah. I’m delighted you love it too.