Lemon & Passionfruit Drizzle Cake

Mon, 31 May 2021

Chef: Adrian Martin

Ingredients:

250g soft butter

250g caster sugar

5 eggs

3 unwaxed lemons, zested

250g self-raising flour

The drizzle

150g caster sugar

3 lemons, juiced

The icing

200g icing sugar sieved

Lemon juice to mix to a thick drizzle

2 passion fruits

Method:

1. Preheat the oven to 180c

2. Grease and line a 2lb loaf tin

3. On a medium speed beat the butter and sugar until white in a freestanding mixer with a whisk attachment, then add the eggs one at a time, followed by the lemon zest. Fold in the flour by hand using a wooden spoon or spatula. Pour the mix into the lined tin and bake for 50 minutes.

4. For the drizzle, mix the caster sugars and lemon juice together in a bowl, and whilst the cake is still warm, pour over

5. When cooled, mix the icing sugar, passion fruits and lemon juice together and drizzle over the cake to finish.