I have another Lemon drizzle recipe here, the reason I call this the 'ultimate' lemon drizzle is because it's much more leomon-y, has a hint of almond, it also has a glaze and a lemon icing, making it super moist and tangy. Basically, its better in every way.
125g self raising flour,
Zest and juice of 2 lemons
1 teaspoon Almon extract or 150g ground almonds
4 large eggs
115g Caster sugar
100g caster sugar
90g lemon juice
Zest and juice of 1 lemon
225g Icing sugar
Side note: its much better to use a loaf tin, but I couldn't find mine anywhere in the cupboards.
Pre-heat the oven to 180c/350f/Gas 4. Grease your tin with butter and line with grease proof paper.
Grate the zest from the Lemons and set it to one side, then boil the kettle. No, we're not making tea (unless you want tea right now, in which case totally make tea) put the zested Lemons into a bowl full of boiled water and leave for 5 minutes. Then take them out and roll the lemons between your hand and the table. Cut them in half and squeeze out the juice into a jug. This process will release double the amount of juice.
Beat the butter and sugar together with a wooden spoon until light and fluffy. Whisk the eggs in one at a time, Fold in the sifted flower, almond extract/ground almonds, the Lemon zest and the the lemon juice. Spoon the mixture into the cake tin and cook for 40 minutes.
Leave the cake to cool for ten minutes, while its still warm, poke holes all over.
Glaze time. Warm the sugar and remaining lemon juice in a pan. Once the sugar has dissolved, pour your syrup over the cake.
In a bowl sift the icing sugar, mix in the lemon juice and zest and whisk until a smooth consistency. Once the cake has cooled completely, pour on the icing.
Tangy, sweet, light, fluffy goodness. This is a little more effort than my previous recipe but its completely worth it. 1 whole lemon is half of your daily intake of vitamin C, so can we call this a healthy recipe?