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The Easiest (and the best) Lemon Drizzle Cake

The Easiest (and the best) Lemon Drizzle Cake


This is the most delicious cake ever and its so easy to make. Its from Fay Ripley’s first cookbook which I use all the time. Ive made this cake so many times I can barely read the recipe as its covered in lemon juice! It's everyone's favourite and I recently stacked 2 cakes on top of each other for a big birthday dessert.


For one cake - 8 good slices:
200g soft butter
200g golden caster sugar
3 large eggs
50g plain or white spelt flour
125 ground almonds
Zest of 2 lemons, finely grated
Juice of 1 lemon

For the icing:
Juice of 1 lemon
7-8 tablespoons icing sugar (sift your icing sugar)

A 20-22cm round cake tin


Lemon Drizzle Cake Mixture

Preheat the oven to 180 C (fan), 200 C, gas mark 6.

Line the bottom of a round cake tin and butter the sides.

Cream together the butter and the sugar until light and fluffy. I use an electric whisk to make this job easier and it takes about 5 minutes.

Slowly whisk in the eggs one at a time.

Then slowly add the flour, almonds and lemon zest and whisk everything together.

Put the mixture into your lined and buttered tin and while the recipe suggests baking for 35-40 minutes, I would test after 30 minutes. This is a very moist, almost dense cake, so don’t worry that it's not light and fluffy like a sponge. As long as your skewer comes out clean your cake is cooked.

Remove the cake from the oven and while its still hot and in the tin, stab with a skewer or cocktail so you have around 15 little holes all over the cake.

Drizzle the juice of 1 lemon into the holes and all over the cake. Leave the cake in the tin to cool.

To make the icing, first just mix a little lemon juice at a time into sifted icing sugar to make a light paste. Once the cake is cool, smooth the icing onto the top of the cake and adjust it to your taste - if its too runny add more icing sugar, too thick add more lemon juice.

Serve on its own or with some raspberries or blueberries on the side.

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