Lemon drizzle cake
This is a great old-fashioned teacake that works perfectly as a dessert or served for afternoon tea.
Ingredients:
- 150g butter, softened
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon rind
- 1 cup caster sugar
- 3 eggs
- 2 cups almond meal
- ¾ cup self-raising flour
- ½ cup caster sugar, extra
- ⅓ cup lemon juice
- Shavings of lemon rind, to garnish
Lemon glaze
- 1 cup icing sugar
- 1½ tablespoons lemon juice
Method:
1. Preheat the oven to 160°C. Grease a bundt cake pan.
2. Beat the butter, extract, rind and sugar in a small bowl with an electric mixer until light and fluffy.
3. Beat in the eggs, one at a time, until well combined. Transfer mixture to a large bowl.
4. Stir in the ground almonds and sifted flour. Spread mixture into the prepared pan; smooth the top. Bake for one hour or until a skewer inserted into the centre comes out clean.
5. Meanwhile, combine the extra sugar and juice in a small saucepan; stir over a medium heat until the sugar is dissolved. Remove from the heat.
6. Prick the surface of the cake all over with a skewer. Pour the hot syrup over hot cake. Allow the cake to cool in the pan.
7. To make the lemon glaze, combine sifted icing sugar and lemon juice in a small bowl until smooth.
8. Transfer the cake to a serving plate and spoon over the lemon glaze allowing it to drip down the side. Top with a sprinkling of lemon rind.