Buttery Lemon Drizzle Cake

Name: Buttery Lemon Drizzle Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 12
Cuisine: British
Ingredients: 225g (8oz) unsalted butter (softened); 225g (8oz) caster sugar; 225g (8oz) ground almonds; 1 tsp vanilla extract; 3 eggs; Zest of 2 lemons; Juice of 1½ lemon; 112g (4oz) gluten-free flour*; 1 level tsp gluten-free baking powder*; Juice of remaining ½ lemon; 3 tbsp icing sugar (to make a runny icing)

Credited to: Mrs Judith Brown

Kcal: 391.0

Difficulty: Pretty easy

Serves 12

15 mins prep

50 mins cooking time

Ingredients

225g (8oz) unsalted butter (softened)
225g (8oz) caster sugar
225g (8oz) ground almonds
1 tsp vanilla extract
3 eggs
Zest of 2 lemons
Juice of 1½ lemon
112g (4oz) gluten-free flour*
1 level tsp gluten-free baking powder*

For the icing:

Juice of remaining ½ lemon
3 tbsp icing sugar (to make a runny icing)

Notes: *Please check our Food and Drink Information for suitable products.

Method

Preheat the oven at 170°C/325°F/Gas Mark 3. Butter the tin and line the bottom
For the cake, beat the softened butter and caster sugar together until pale and light
Then stir in the ground almonds and vanilla. Gradually add the egg - one at a time
Fold in the lemon zest, lemon juice, gluten-free flour* and baking powder*
Tip into the prepared tin and then bake in the oven for 45 - 50 minutes or until set. The cake will be deep brown on top.
For the icing, mix the juice of the ½ lemon in a small bowl and add the icing sugar a tablespoon at a time. After about 10 minutes, turn out onto a wire rack drizzle the icing over the top of the cake and allow to cool.