I'm told that this is the best recipe for a delicious lemon drizzle cake. As we see here today, it almost worked. It came out delicious, but unfortunately, didn't get too much rise. Grand-mar from Pambu-lar thought I didn't mix the butter and sugar at the start long enough. She could be correct. I only mixed it for around 3 minutes. It probably needed double that.
Ingredients:
175g butter, softened
175g caster sugar
2 unwaxed lemons
3 eggs
100g self-raising flour
75g ground almonds
A little milk
100g demerara sugar
Method:
1. Pre-heat the oven to 180C/160C fan. Grease and line a 2lb loaf tin with greaseproof paper. Beat together the butter, caster sugar and the finely grated zest of 1 lemon until light and fluffy. Add a pinch of salt and the eggs, one at a time, beating until well combined before adding the next.
2. Sift over the flour and fold in, followed by the almonds. Add just enough milk to bring the mixture to a dropping consistency (so that it falls off the spoon), then spoon into the prepared tin and even out the top. Bake for about 50-55 minutes, until a skewer comes out dry (crumbs clinging to it are fine).
3. Briefly mix together the remaining lemon zest, and the juice of both the lemons with the demerara sugar, then poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb one lot before adding the next.
4. Allow to cool in the tin before turning out.
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