My Nan's easy lemon drizzle cake

Name: My Nan's easy lemon drizzle cake
Total time: 50 min
Yield: 8
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

With the ultimate zingy icing

Vegetarianv

“If anything's worth taking a little tea break for, it's a wedge of this classic lemon drizzle cake ”

Serves 8

Cooks In50 minutes plus cooling time

DifficultySuper easy

Cook with Jamie Fruit Mother's day British Desserts Baking

Nutrition per serving

Calories 284 14%
Fat 14.1g 20%
Saturates 4.6g 23%
Sugars 27.0g 30%
Protein 5.7g 11%
Carbs 32.4g 12%

Of an adult's reference intake

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Ingredients

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For the cake
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
For the lemon syrup
100 g caster sugar
90 g lemon juice
For the lemon icing
225 g icing sugar
1 lemon , zest and juice of

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Method

Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper.
Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, poppy seeds, the lemon zest and juice and the sifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a cocktail stick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.
Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.
To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the ‘drizzle’ effect! Give it a helping hand with a spoon if you want.