Lemon Drizzle Cake
1 hour 30 mins cooking time
Lemon Drizzle Cake
Method
1
Preheat oven to 170C/150C fan/gas mark 3.
2
Mix together flour, almond flour and salt, set aside.
3
Beat Lurpak® butter, sugar and lemon zest on high-speed for about 3 minutes. Beat in the eggs one by one, mixing well before adding the next. Add gradually the dry ingredients and milk to the batter while stirring.
1
Fold in poppy seeds and combine well.
2
Grease and line a large 24cm long cake tin and pour the cake batter into it.
3
Bake for approx. 1 hour and 15 minutes until golden brown and a skewer inserted in the middle comes out clean.
4
Leave the cake to rest 10 minutes before pouring over the hot lemon syrup in the tin.
5
For the lemon syrup, bring sugar and lemon juice to a boil in a saucepan. Boil for approx. 1 minute, then turn off heat.
6
Pour evenly over the cake while still in the tin. Let the cake cool completely before icing it.
7
For the lemon icing, stir together icing sugar and lemon juice until completely combined and smooth in consistency. Remove cake from tin and spread lemon icing on top with a small palette knife.
8
Sprinkle with poppy seeds and leave to dry before cutting the cake.
