Monday, June 24, 2013

Lemon Drizzle Cake

There's a lot of lemons in the garden right now and I adore lemons, so I decided to give a lemon drizzle cake a go.
I found a recipe for a lemon and almond version, and as I also love almonds, this sounded lovely.

  • 225g softened butter
  • 225g caster sugar
  • lemons, 4 zested and 3 Juiced
  • 4 medium eggs, lightly whisked
  • 200g self-raising flour
  • 1 tsp baking powder
  • 50g ground almonds ( I only had 10g so bulked it up with 40g of dessicated coconut and it was amazing!)
  • icing sugar

  1. Heat the oven to 160C/fan 180C/gas 4. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl 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. (mine did a little bit) 

  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 50 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.
    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.

     I prick the top of the cake so that the drizzle soaks in even more. I've made this a couple of times recently and it simply disappears. No idea where it goes!
    (It should be noted that I make this super lemony.  If you'd rather, just add 3 zested and 2 juiced lemons)



  1. I can vouch for the deliciousness of this cake. Yum!

  2. Please put the kettle on, I will be over for a mug of tea & a piece of delicious ( but I bet there is not even a crumb left ) lemon cake, like you I just love anything lemony :) I have a Meyer lemon tree in a large pot, we have lots of lemons all year & I freeze the spare juice in ice cube trays & keep in bags in the freezer, so good for so many things. xx

    1. oh there is more than a crumb left! It's only been Lloyd and me eating it this time so there's about half left! The kettle is on :) xx

  3. I love those little bowls you made...

    1. I hate to sound big headed, but so do I!! thank you!!
      I made another one a couple of weeks ago - it's still to be fired and glazed though. I'm getting a bit better. My pots/bowls arent weighing a tonne any more and are getting a bit thinner as well. Still loving it :)

  4. Pardon me while I drool! Lots of lemons here at the moment and there will be oranges soon too so I might try an orange drizzle cake as well. Glad it's so popular otherwise I may be in danger of eating it all myself!
    Cheers, Robyn

    1. funnily enough I was just thinking that it would be lovely as an orange drizzle cake. I'm definitely going to give that a go too.xx

  5. I've been told it's my turn to bake tomorrow. Guess what I'm making?!

  6. Anonymous8:55 pm

    Awesome cake, thanks for the recipe Laura!
    Made it the other night & there is only one piece left (only me & my hubby in the house too!).

    DeeJay from Whangarei


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Laura x