Lemon Drizzle Cake

Anyone that knows me will know that I am all about chocolate cake.  It had been a while since I had tried a lemon drizzle, and I must admit, I was into this version. It is moreish with a sour, sugary crunch for the topping.  I like the simplicity and I guess that is why people tend to go crazy for it, especially kids.

Serves 8

Ingredients:

170g unsalted butter, softened and diced

200g caster sugar

3 medium eggs, lightly beaten

6 tbsp whole milk

1/2 tsp almond extract (optional)

100g ground almonds (you can swap this for 80g flour)

120g spelt/plain flour

1 tsp baking powder, sieved

Zest of 2 lemons

For the lemon drizzle:

140ml lemon juice (about 3 lemons)

140g caster sugar

Preheat oven to 170 c degrees and grease, line a 10-inch cake tin with baking paper or use a standard 2L loaf tin or small square baking tin.

Cream butter and sugar together until light and fluffy.  Lightly beat eggs together and add in the milk and almond extract.  In a separate bowl, mix together the ground almonds, flour and sieve in the baking powder.  Add a little of the beaten eggs and flour to the creamed butter.  Allow this to mix in before adding in a little more of each.  Continue adding in this way until all is incorporated.

Mix in the lemon zest and bake for 30-35 minutes.

While cake is still hot, gently prod over with a tooth-pick and mix together the lemon drizzle ingredients.  Pour this all over the cake and leave to cool.  The sugar will create a nice crystal top, giving the cake a crunch.  Store covered for 3 days.