Supreme Lemon Drizzle Cake!
Supreme Lemon Drizzle Cake!
75g melted butter
75ml sunflower oil
Finely grated zest of 3 lemons
200g caster sugar
3 (duck) eggs
75g ground almonds
225g plain flour
3 tsp cornflour
3.75 tsp baking powder
110ml lemon juice
75g melted butter
75ml sunflower oil
Finely grated zest of 3 lemons
200g caster sugar
3 (duck) eggs
75g ground almonds
225g plain flour
3 tsp cornflour
3.75 tsp baking powder
110ml lemon juice
Line the loaf tin (22cm) with non-stick paper. Preheat oven to Gas 4 (Gas 3 for my oven). Melt butter in pan and pour into a mixing bowl with the oil. Add lemon zest, sugar and eggs, whisk for a minute until smooth and slightly bubbly, then stir in the almonds. In a separate bowl, mix the flour, cornflour and baking powder, then sift half of this into the butter/egg bowl. Beat in the lemon juice, then sift in the rest of the flour mixture and beat until smooth.
Spoon mixture into loaf tin and bake for 45—50 minutes until a skewer comes out clean. Skewer the cake repeatedly and while it is still hot and in the tin, pour over the hot drizzle mixture. Leave to cool or eat slightly warm.
Juice of 3 lemons
100ml water
170g caster sugar
Boil water and sugar for 4 minutes. Pour onto lemon juice and stir. Pour onto the cake, after skewering.