My Nan's lemon drizzle cake

Ingredients

  • zest and juice of lemon
  • 225 g icing sugar
  • 90 g lemon juice
  • 100 g caster sugar
  • 125 g self-raising flour, sifted
  • zest and juice of 2 lemons
  • 30 g poppy seeds
  • + 4 more ingredients
    • 180 g ground almonds
    • 4 large free-range eggs
    • 115 g caster sugar
    • 115 g unsalted butter, softened

Preheat the oven to 180°C/350°F/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, po...

View full recipe at SpringPad

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