|Nutritional Guidelines (per serving)|
There are endless recipes for a lemon drizzle cake and even more variations of what constitutes one. This recipe is based on one we learned all those years ago in school but with a slight updating. This recipe uses flour and ground almonds, but if you want a nut-free cake then use 175 g self-raising flour and omit the ground almond.
The cake is made with the all-in-one method in a mixer and if you don't have one, then you can do it just as well by hand. If you can, buy large, juicy, wax-free lemons (the zest is used as well as the juice so best without the wax coating).
Note: The sugar for the syrup can be a simple white granulated, sugar nibs or for extra flavor, demerara. All will give a crunchy coating to the cake and bring much-needed sweetness too.
- For the Cake:
- 115 grams/4 ounces self-rising flour
- 1/2 teaspoon baking powder
- 75 grams/3ounces almonds (ground)
- 175 grams/6 ounces unsalted butter (soft)
- 175 grams/6 ounces caster sugar
- 2 large lemons (zest)
- 3 large, free-range eggs
- For the Syrup:
- 2 large lemons (juice)
- 115g / 4 oz sugar (see note above)
Pre-heat the oven to 180 C.
Lightly grease and line a loaf tin measuring 23 x 13 x 7 cm (9 x 5 1/2 x 3 inches) also known as a 900 mL/2 lb. tin with greaseproof paper. Put to one side.
Using a stand mixer, or a food processor place all the cake ingredients into the bowl making sure you sieve in the flour and baking powder (this adds lightness to the cake). Mix on a high speed until all the cake ingredients are well mixed and you have created a thick, smooth batter.
Pour the batter into the prepared cake tin. Place in the center of the preheated oven and bake for 45 to 50 minutes or until, when pierced with a skewer it comes out clean and dry.
Place the hot cake, still in its tin, on a cooling rack.
Quickly mix together the sugar and the lemon juice until the sugar is dissolved (sugar nibs will never dissolve completely but that's OK). Using a skewer, prick the cake all over and then slowly spoon over the syrup a little at a time. Always allow the syrup to soak in before adding any more.
Leave the cake to go completely cold in the tin. Once cold, lift the cake out and either slice and eat (lovely) or wrap in fresh greaseproof and place in an airtight box or tin. It will keep well for a couple of days. If the cake should go a little stale, do not fret, simply warm slightly and serve with custard and serve as a pudding.