Leon's lemon drizzle cake
When life gives you lemons... make Leon's lemon drizzle cake! An ultimate classic teatime treat, it’s guaranteed to be the first time this week you'll be glad to hear the word drizzle in a sentence!
Leon Ockenden’s in the kitchen showing us how to get the perfect bake.
Ingredients
250g unsalted butter250g caster sugarZest of one unwaxed lemon100g ground almonds100g self raising flour4 eggs1tbsp clotted cream or milk
For the drizzle
Zest and juice of four unwaxed lemonDemerera sugarClotted cream or mascarpone and lemon curd to serve (optional)
Preheat the oven to 180c or 160 fan.
2.36 litre greased bundt tin /2LB/900g greased loaf tin /12 hole cupcake tray
Method
Cream the butter, caster sugar and lemon zest together really well.
Add the eggs one at a time and the tablespoon of clotted cream and incorporate really well.
Sift in the ground almonds and self-raising flour and combine well.
Pour the mixture into the cake tin and bake in the oven at 180c.
If using a loaf tin for approximately 50 minutes. If making cup cakes for 12-15 and for a bundt tin 45-50 minutes. To check the cake is cooked insert a skewer into the thickest part, if it comes out clean the cake is cooked.
While the cake is still warm, make the drizzle topping. Mix together the sugar and lemon juice, pierce the sponge with a skewer and pour over the warm cake.
Leave to cool before turning the cake out of the tin.
Serve the cake with a piping hot cup of tea.