Lemon drizzle cake
Lemon drizzle cake
2016-06-30 02:02:33
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Cake
- 75ml rapeseed oil or sunflower oil, plus extra for the tin
- 175g self-raising flour
- 11⁄2 tsp baking powder
- 50g ground almonds
- 50g polenta
- finely grated zest 2 lemons
- 140g golden caster sugar
- 2 large eggs
- 225g natural yogurt
Lemon syrup
- 85g caster sugar
- Juice of 2 lemons (about 5 tbsp)
Cake
- Heat oven to 180C/160C fan/gas 4.
- Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment.
- For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl.
- Stir in the lemon zest and sugar, then make a dip in the centre.
- Beat the eggs in a bowl, then stir in the yogurt.
- Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without over mixing.
- Spoon the mixture into the tin and level the top.
- Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean.
- Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
Lemon syrup
- While the cake cooks, make the lemon syrup.
- Tip the caster sugar into a small saucepan with the lemon juice and 75ml water.
- Heat over a medium heat, stirring occasionally, until the sugar has dissolved.
- Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
To finish
- Remove the cake from the oven and let it cool briefly in the tin.
- While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar.
- Use a skewer to make lots of small holes all over the top of the cake.
- Slowly spoon over half the lemon syrup and let it soak in.
- Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.
Tina's Cooks https://tinascooks.com/
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