Almond & Lemon Drizzle cake recipe

This cake has a very close texture and a mouthwatering tangy 'edge'. Whilst it will keep (and even improve with keeping) for up to a week, once you've tried it, bet you have to go back for a second slice ... and then another. So, be warned!

You'll need a 1lb loaf tin and I like to use a pre-formed baking parchment liner sold by Lakeland (amongst others). You'll see why I recommend this sort of liner when it comes to adding the drizzle.

As this is an all-in-one cake mix it's ideal for a food processor (or mixer).

Pre-heat the oven to 180ºC/350ºF/gas 4.

Ingredients for the cake:

125g Self-raising flour
125g Ground almonds
125g Sugar (golden castor or soft brown)
125g Softened unsalted butter (I do this in the microwave - 60 seconds at the lowest setting)
3 large free-range eggs, lightly beaten
3 unwaxed lemons - grated peel from all three and juice of two (juice third lemon for drizzle - see below)
pinch of salt
1 tsp baking powder

Tip all of the dry ingredients - flour, almonds, sugar, salt and baking powder - into the mixer bowl and mix thoroughly (i.e. a quick whizz, if using a processor). Then add the grated lemon zest and mix again.

Next add the 'wet' ingredients - softened butter, beaten eggs and juice from two of the lemons - and whizz until you have a smooth, thick batter. (If using a processor, check that there are no unmixed dry ingredients around the edge/bottom of the bowl).

Pour the batter into the prepared loaf tin, tap down on work-surface to smooth and pop into the pre-heated oven for 50 minutes. Check after 40 minutes and turn round if your oven cooks unevenly. The cake is cooked when firm to the touch and it passes 'the skewer test'. Don't worry if there is a big crack across the top - this really helps the cake soak up the drizzle!

Allow to cool a little in the tin (and liner) before adding drizzle.

ingredient for the drizzle

Juice from 2 lemons
Equal weight of icing sugar

Make the drizzle when you've taken the cake out of the oven.

To make the drizzle, weigh the juice (it'll be around 80g) and add an equal weight of icing sugar, mix well and allow to stand while you prick the surface of the cake all over with a skewer or toothpick. Now mix the lemon/sugar mixture again and spoon carefully all over the cake - it may seem like a lot of drizzle but left to stand it will all soak in.

Now, the cake is ready and you should give it a try straight away. Otherwise, if you can resist the temptation, allow to cool and store in an airtight tin. (If you've used a pre-formed parchment liner, keep the cake in this as it takes a while for the drizzle to soak in.)