Fri, 14 November 2025
Lemon Drizzle Cake
Ingredients:
Method:
1. Preheat the oven to 180°C (160°C fan). Grease and line a loaf tin with parchment paper.
2. Cream the butter and sugar together in a large mixing bowl using an electric mixer or wooden spoon until light, pale, and fluffy.
3. Add the lemon zest and mix through with the Thyme leaves.
4. Add the eggs one at a time, beating well after each addition. (If the mixture begins to curdle, add a spoonful of flour to bring it back together.)
5. In a separate bowl, combine the plain flour, ground almonds, and baking powder.
6. Fold the dry ingredients into the wet mixture gently with a spatula or metal spoon, until just combined. (Do not overmix – this keeps the cake light.)
7. Pour the batter into the prepared tin and smooth the top.
8. Bake for 40–50 minutes, or until golden and a skewer inserted into the centre comes out clean.
9. Prepare the lemon drizzle while the cake bakes: Mix fresh lemon juice with caster sugar until the sugar dissolves.
10. When the cake is baked, pierce the top several times with a skewer, then pour the lemon drizzle evenly over the warm cake. Let it soak in fully.
11. Allow to cool in the tin before removing and serving.
