Name: My Nan's easy lemon drizzle cake
Total time: 50 min
Yield: 1
Cuisine: british
Ingredients: 115 g unsalted butter softened; 115 g caster sugar; 4 large free-range eggs; 180 g ground almonds; 30 g poppy seeds; 2 lemons zest and juice of; 125 g self-raising flour sifted; 100 g caster sugar; 90 g lemon juice; 225 g icing sugar; 1 lemon zest and juice of

My Nan's easy lemon drizzle cake

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Total Time:
50 minutes

Indulge in a delicious slice of classic lemon drizzle cake during your next tea break.

Ingredients:

115 g unsalted butter softened
115 g caster sugar
4 large free-range eggs
180 g ground almonds
30 g poppy seeds
2 lemons zest and juice of
125 g self-raising flour sifted
100 g caster sugar
90 g lemon juice
225 g icing sugar
1 lemon zest and juice of

Instructions:

Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm springform cake tin. Beat butter and caster sugar until creamy. Add eggs one at a time, then fold in ground almonds, poppy seeds, lemon zest and juice, and sifted flour. Spoon mixture into the tin and bake for 40 minutes. Check doneness with a cocktail stick. Cool the cake on a rack. Heat sugar and lemon juice for syrup, then poke holes in the warm cake and pour syrup over. Make icing by mixing icing sugar, lemon zest, and juice. When cake is almost cool, place it on a plate and drizzle icing over the top for a beautiful effect.

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