Lemon drizzle cake

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Lining a cake tin

1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest (reserving some for decoration) and mix well. Whisk the eggs gradually into the butter mixture, beating well between each addition - don't worry if it curdles.
2. Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.
3. Put the cake tin on a wire rack to cool for 10 minutes. Meanwhile mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over the top of the cake. Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.

Know-how

Serve as a pudding, dressed up with a dollop of crème fraîche and some summer berries.

Per serving

487 kcalories, protein 6.9g, carbohydrate 51.2g, fat 29.7 g, saturated fat 15.7g, fibre 1.2g, salt 0.52 g

Latest comments and suggestions

Results 61-64

• cakeaholic

  20 October 2009

  cakeaholic rated and commented on this recipe

  

  Perfect cake!! Soooo lemony and moist!! I too used a springform tin and as I have a fan assisted oven the cooking time required was no more than 45-50mins. The secret to its success however is to use more lemons than recipe states. I found using the zest of 3 lemons and 2 fluid ozs of lemon juice in the cake mix; and then the zest and juice of another for the drizzling worked for me. It needs the lemony liquid soaking through the cake to make it work.So squidgy delicious!!Yum yum!!

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• Rachel f

  23 October 2009

  Rachel f commented on this recipe

  I used soya margerine instead of butter and it tastes just as lovely.

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• zoem

  23 October 2009

  zoem rated and commented on this recipe

  

  Cake only takes 50 mins in a fan oven. It tastes AMAZING!!!!!!!

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• tubularbelle

  31 October 2009

  tubularbelle commented on this recipe

  i ran out of butter when i was making this, and only used 160grams, but the cake turned out perfect. i made it again with the full amount of butter, but it made absolutely no difference to the taste, so will be using only 160g in future...less calories!

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Ingredients

• 225g softened butter
• 225g caster sugar
• lemons , 3 zested and 2 Juiced
• 4 medium eggs , lightly whisked
• 200g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• icing sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook min 1 hr 15 mins

Ingredients

• 225g softened butter
• 225g caster sugar
• lemons , 3 zested and 2 Juiced
• 4 medium eggs , lightly whisked
• 200g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• icing sugar

Per serving

487 kcalories, protein 6.9g, carbohydrate 51.2g, fat 29.7 g, saturated fat 15.7g, fibre 1.2g, salt 0.52 g

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