Lemon Drizzle Cake Prep Time: 20 minutes Cooking Time: 60 minutes Oven temp: 170°C/150°C Fan/3-4 Gas Ingredients Cake mix: 2lb loaf tin lined with a loaf tin liner 150g (6oz) butter 150g (6oz) caster sugar 150g (6oz) self-raising flour 2 tbsp ground almonds 3 large eggs Finely grated zest of 1 lemon 1 tsp baking powder (if you use the all in one method) Syrup Drizzle: 50g (2oz) granulated sugar Juice of ½ lemon Lemon Icing (optional):
50g (2oz) icing sugar Lemon juice to mix
1 . Beat together caster sugar, butter and lemon zest until light and fluffy. Alternately add eggs and self-raising flour together with ground almonds and mix together. Spoon into lined 2lb loaf tin and bake for 50-60 minutes until golden brown and shrinking away from the sides of tin. 2 . Make lemon drizzle topping by mixing together the granulated sugar and some of the lemon juice (or all of the juice if you are not icing your cake as well). 3 . Prick the warm cake with a fork and drizzle the lemon syrup over. Leave the cake in the tin to cool. 4 . When the cake is cold remove from the tin. Mix icing sugar with the remaining lemon juice to a thick consistency and spread or pipe over the top of the cake.