Monday, 29 June 2009

Lemon Drizzle Cake from Cook With Jamie

I made this cake yonks ago, and loved it - it's been one I've been meaning to make again, and haven't got round to. As it is, it's absolutely boiling here today, I'm currently 37 weeks pregnant, and trying to keep a 3 year old boy entertained while staying inside and cool, so today we made this cake again - and now I remember why I wanted to make it again - absolutely delicious!

Serves 8-10


• 115g unsalted butter, softened
• 115g caster sugar
• 4 large free-range or organic eggs

• 180g ground almonds

• 30g poppy seeds
• zest and juice of 2 lemons

• 125g self-raising flour, sifted

for the lemon syrup

• 100g caster sugar

• 90g lemon juice

for the lemon icing

• 225g icing sugar [I only needed 150g icing sugar, and needed to add about 1tsp of water too]

• zest and juice of 1 lemon

Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper.

Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, poppy seeds, the lemon zest and juice and the sifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden [mine took 30 minutes in a fan oven at 180C]. You can check to see if the cake is cooked by poking a cocktail stick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.

Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.

To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the ‘drizzle’ effect! Give it a helping hand with a spoon if you want.

It was really quick to make, even with a 3 year old doing most of the work. I don't think it rose (is that the right word? - rose / rised?!) as much as it did when I made it previously, but it wasn't as flat as a pancake, so it'll do. It's a very grown up tasting cake, in my opinion, although judging by the speed Louis wolfed his slice down, it's fine for 3 year olds too! It's very fresh and zingy, and perfect as a Summer cake, if there is such a thing - it just feels like it suits sitting in the garden on a warm day (NOT that I will be partaking in any such activity at the moment!)

I highly recommend this cake - it's one that looks impressive, and like it would have taken a while to make, when in reality its very simple, with minimal washing up - bonus.


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