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Lemon Drizzle Cake

  • 115g butter
  • 115g caster sugar
  • 115g flour
  • 3 eggs
  • 30g ground almonds
  • 1 lemon
  • 1 tbsp lemon curd
  • 60g caster sugar
  1. Heat the oven to 180ºC
  2. Cream together 115g butter and 115g caster sugar
  3. Beat in 3 eggs
  4. Zest and juice 1 lemon, keeping the zest and juice separate
  5. Stir the lemon zest, 115g flour, 30g ground almonds and 1 tbsp lemon curd into the batter
  6. Line a circular 20cm cake tin with baking paper
  7. Pour the mixture into the cake tin, and bake for 30 minutes
  8. 30 minutes
  9. To make the drizzle, mix the lemon juice and 60g caster sugar together
  10. 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
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