Lemon And Almond Drizzle Cake – a delicious recipe with Butter, Caster Sugar, Ground Almonds, Flour, Baking Powder, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to about 170c
2
Grease and Line an 8 inch cake tin
3
Grate the zest from 3 of the lemons. Place the zest of 2 in a small saucepan with 3 tablespoons sugar, put the remaining zest in your mixing bowl. Juice 3 and a half lemons and add this to the pan with the zest and sugar. Leave the remaining half lemon to go into cake batter.
4
In the mixing bowl you placed your remaining zest in, add the butter and sugar and cream together until fluffy. Beat in the three eggs, followed by the Ground Almonds, Flour or Polenta, Baking Powder and Lemon Juice. Beat together well until all combined.
5
Place the mixture into your greased and lined cake tin and bake for about an hour or until an inserted skewer comes out clean.
6
While the cake is cooking place the saucepan with the zest, sugar and lemon juice onto the hob and heat until the sugar is dissolved.
7
When the cake is cooked immediately prick the top all over with a skewer and pour over the syrup. Leave to cool in the tin before removing and slicing to eat.
1070
kcal
Calories
73
g
Fat
92
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 200g Butter, 200g Caster Sugar, plus 3 extra tablespoons for the drizzle, 200g Ground Almonds, 100g Plain Flour or Dried Polenta, and more.
Yes, Lemon And Almond Drizzle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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