After my success with the Three Sisters Bake Courgette & Lime Cake, I thought I'd attempt a Lemon Drizzle Cake. I found a recipe on jamieoliver.com that looked the business!
For the cake:
115 g unsalted butter
115 g caster sugar
4 large eggs
180 g ground almonds
30 g poppy seeds
zest and juice of 2 lemons
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
zest and juice of 1 lemon
Preheat oven to 180 deg C / gas 4.
Grease and line the bottom and sides of a 20 cm springform cake tin with greaseproof paper.
Beat butter and caster sugar until light & creamy (I did this in my KitchenAid stand mixer).
Add the eggs, one by one, beating each one in well.
Fold in the ground almonds, poppy seeds, lemon zest, lemon juice and flour.
Scrape the mixture into the cake tin and bake for 40 minutes or until lightly golden.
Make the lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved.
While the cake is still warm, make little holes in the top with a cocktail stick and pour the syrup over. (I think when I repeat this cake I'd take more time over this step and I'd also make the holes deeper.)
To make the icing, sift the icing sugar into a bowl and add the lemon zest and juice. Stir until smooth. When the cake is cool, pour the icing into the middle and let it drizzle down the sides.
Slice a large wedge and serve with a hot cup of tea! Yum!!
...my cake :-)