One sure way of putting a smile on the face of HonieDaddy is to give him what he wants *cough* and he is easily pleased with anything ‘LEMON’ – lemon meringue, lemon cheesecake, lemon drizzle cake (to name but a few).
I got the hint when he text me a response ending “Love you with lemon meringue pie on top”. Bless, it’s the food of love this lemon stuff. Well, the car was in garage for repair this week and I didn’t have enough ingredients for lemon meringue pie, but lemon drizzle cake was a pretty good match!
You can do this recipe, with or without the lemon buttercream filling (using one or *two cake tins).
- 225g softened unsalted butter
- 225g caster sugar
- 2 lemons, zested and juiced
- 4 medium free range eggs, lightly whisked
- 200g self-raising flour
- 1 tsp baking powder
- 50g ground almonds
- Icing sugar
- 60g softened, unsalted butter
- 100g icing sugar
- 1 lemon, juiced
Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm deep, round cake tin *or two shallow, round 20cm cake tins. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest and mix well. Whisk the eggs gradually into the butter mixture, beating well between each addition – don’t worry if it curdles.
Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. 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 clean and not sticky.
Put the cake tin on a wire rack to cool for 10 minutes. Meanwhile mix together the remaining lemon juice and zest and enough icing sugar to make a thick but runny icing (so it can coat and run of spoon, as picture).
Drizzle over the top of the cake. Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.
For the lemon buttercream filling (if using):
(This is best done before adding the drizzle topping, but the cake should be cool, so you can cut it)
If you made cake using 1 tin, then cut the sponge in half with a serrated knife horizontally (Tip: turn the cake, not the knife for an even cut) or *if you made cake using 2 tins, put the top layer to one side.
Spread the mixture evenly over lower half of cake, pushing gently downwards and outwards from centre of cake with a knife (to avoid ‘picking’ up the crumb surface of the cake) .
Add the drizzle either as an even coating or in patterns if you so wish.
HonieTip: The lemon drizzle cake can be frozen if kept in a sealed container. It is much easier to add buttercream or icing to a frozen cake. Remember to leave enough time to defrost before serving.