Lemon Drizzle Cake
- 115g butter
- 115g caster sugar
- 115g flour
- 3 eggs
- 30g ground almonds
- 1 lemon
- 1 tbsp lemon curd
- 60g caster sugar
- Heat the oven to 180ºC
- Cream together 115g butter and 115g caster sugar
- Beat in 3 eggs
- Zest and juice 1 lemon, keeping the zest and juice separate
- Stir the lemon zest, 115g flour, 30g ground almonds and 1 tbsp lemon curd into the batter
- Line a circular 20cm cake tin with baking paper
- Pour the mixture into the cake tin, and bake for 30 minutes
30 minutes
- To make the drizzle, mix the lemon juice and 60g caster sugar together
- Once the cake is cooked (and a knife inserted into the center comes out clean), remove from oven, pierce the warm cake multiple times and pour over all the drizzle