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Lemon drizzle cake recipe

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This classic lemon drizzle cake recipe is an all-time favourite and best enjoyed with a nice hot cup of tea. We've added ground almonds to keep the cake extra moist and glazed with a sweet lemon icing and a sprinkle of poppy seeds. See method

Serves 10
20 mins to prepare and 1 hr to cook, 15 mins to cool
428 calories / serving
Vegetarian

Ingredients

200g unsalted butter, softened
200g caster sugar
4 eggs
1 tsp vanilla extract
2 lemons, zest and juice
200g self-raising flour
50g ground almonds
150g icing sugar
pinch poppy seeds

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1795kj
428kcal 21%
Fat
22g 32%
Saturates
11g 54%
Sugars
37g 41%
Salt
0.3g 4%

of the reference intake
Carbohydrate 54.8g Protein 5.9g Fibre 1.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 1kg (2lb) loaf tin with nonstick baking paper.
In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one by one, beating in well. Add the vanilla, and zest and juice of 1 lemon.

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Fold in the self-raising flour and almonds until well mixed.
Pour into the tin and bake for 55-60 mins. Allow to cool in the tin for 15 mins, then remove and let cool completely.
Mix the icing sugar with a little lemon juice to make a thick, pourable icing. Spoon over the cake and sprinkle with the poppy seeds.

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