Kim's Lemon Drizzle Cake
Ingredients
225g unsalted butter, softened
225g caster sugar
4 medium eggs, lightly beaten
175g self raising flour, sieved
1 tsp baking powder
75g ground almonds
zest and juice 3 lemons
For Drizzle
100g icing sugar, sieved
zest and juice 1 lemon
For Icing
100g icing sugar, sieved
juice 1/2 lemon
1tbsp golden caster sugar
Method
Heat the oven to 180C or 160C fan, or gas mark 4. Line and grease a 20cm (8 inch) loose based square cake tin.
With an electric whisk or stand mixer beat together the butter and sugar until pale and creamy. Beat in the eggs a little at a time, beating well after each addition.
Fold the sifted flour and baking powder into the mixture before adding the ground almonds, lemon zest and juice. Spoon into the cake tin evenly and then place in the oven for 50 minutes, or until a skewer inserted into the middle comes out clean.
Lift it out of the oven to cool slightly while you make the drizzle by mixing the icing sugar and lemon juice into a syrup. Prick holes all around the top of the cake with a skewer or cocktail stick and spoon the drizzle generously all over it. Leave it in the tin to cool down completely.
To finish off, mix the remaining lemon zest with the caster sugar so that it crystalises and set it aside. Combine the icing sugar and lemon juice until you have a consistency that isn't too runny but can still be randomly drizzled over the top of the cake and drip tantalisingly down the sides. Scatter on the crystalised lemon zest, leave to set and then enjoy a nice big slice - or two.
