Superb Lemon Drizzle Cake

This superb lemon drizzle cake is a delightful burst of sunshine in every slice, perfect for brightening up any day. With its tender crumb and zesty flavor, the cake is lovingly infused with fresh lemon zest and juice, creating a refreshing contrast to the sweet icing that drizzles over the top. As you bake, the warm, inviting aroma will fill your kitchen, making it hard to resist sneaking a taste before it’s even cooled. Whether enjoyed with a cup of tea or as a sweet treat after dinner, this cake is sure to become a cherished favorite.

1. 1

   Heat the oven to 180C/fan 160C/gas 4.

2. 2

   Butter and line the base of a 20cm round cake tin.

3. 3

   Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy.

4. 4

   Add the lemon zest (reserving some for decoration) and mix well.

5. 5

   Whisk the eggs gradually into the butter mixture, beating well between each addition - don't worry if it curdles.

6. 6

   Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula.

7. 7

   Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined.

8. 8

   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.

9. 9

   Put the cake tin on a wire rack to cool for 10 minutes.

10. 10

    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.

11. 11

    Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.