Lemon Drizzle Cake: Keep Calm And Bake 3

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat and dairy-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

powdered sugar

💰Cheaper: granulated sugar

Granulated sugar can be blended to make a quick powdered sugar.

Welcome back to Keep Calm and Bake. My name is Caroline MiLi Artiss.

Put 225 grams of unsalted butter into the mixer.

Add 225 grams of caster sugar to the mixer.

Beat the butter and sugar together until light and fluffy.

Zest two lemons and add the zest to the butter and sugar mixture while it is creaming.

Scrape down the sides of the mixer and add 4 eggs one at a time, ensuring no shell gets in.

Beat until the eggs are incorporated before adding the next one.

Sift in 150 grams of self raising flour into the mixture.

Add 75 grams of ground almonds to the mixture.

Mix everything together for about 30 seconds until well combined and fluffy.

Scrape the batter into a greased and lined loaf tin, ensuring to push it to the edges for even baking.

Preheat the oven to 180 degrees C before baking.

Bake the cake for 45 to 50 minutes, testing with a skewer to check if it is ready.

Once baked, poke holes in the top of the warm cake with a skewer.

Juice 1.5 lemons into a bowl.

Add 85 grams of icing sugar to the lemon juice and mix to create the syrup.

Add 1 tablespoon of demerara sugar to the syrup for crunch.

Drizzle the syrup over the warm cake in two halves, allowing it to soak in.

Leave the cake to cool in the tin before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens