Lemon drizzle cake!

Last when I accompanied Mum to the local vegetable market I found some really enticing lemons, both in colour and content. They looked very juicy. So I bought double the quantity we usually buy hoping to use them liberally in some drink / dish or the other.

Later at home while browsing the net, I came across this lemon drizzle cake recipe by Jamie Oliver and one by Tana Ramsay.Immediately my mind went to those lemons that I had bought that evening and I thought ok, so here we have an idea on how to use a lemon or two from the purchased lot. I browsed a few more recipes and ultimately decided to sort of combine the above two recipes.

It turned out heavenly , lemony, and deliciously moist.You could vary the number of lemons used depending upon how lemony you would like your lemon cake to be as well as on the size of lemons you have.


Here's the how to:

Zest of 2 lemons ( I had those smaller ones so had to use two)
1 and a half cups caster sugar
1 and a half cups flour
1 and a half cups butter
1 tsp baking powder
1 tsp lemon essence
Half cup almonds ground in a mixer / food processor
3 eggs


Beat the butter and caster sugar. Add the eggs one at a time. Beat till the mixture is nice and fluffy.Add the flour.Beat some more. Add the essence and baking powder.Beat again. Add the ground almonds to the mixture and beat one last time for a minute.Fold in the lemon zest.Pour the mixture into a lightly greased baking tin.

In an oven preheated to 180C bake the cake batter for an hour or till a tester comes out clean when inserted into the cake.

For the drizzle:
Half cup caster sugar
Juice of 2 lemons

Blend the caster sugar and lemon juice. Keep aside

Take out the cake from the oven . Prick the cake with a fork to make small holes. Pour the lemon drizzle over the cake. Let cool for sometime before serving.