Lemon Drizzle Cake

I tried my Lemon Drizzle in a bundt tin for something a little different. But this recipe will work just as well with a good old loaf tin!

This super citrus treat is so moist and is perfect for an after dinner treat or on an afternoon.

You’ll need;

For the cake;

75g butter
100g sugar
2 eggs
75g GF plain flour
70g ground almonds
2 tsp baking powder
Grated rind of 2 lemons
1 tbsp milk

For the drizzle;

Juice of 1 lemon
50g sugar

For the icing;

100g Icing sugar
Juice of half a lemon

To bake first preheat the oven. Mix the butter and sugar together first. Then add in all other ingredients for the cake and mix well until combined. Push the mixture evenly into the cake tin and bake for 30 minutes.

Leave in the tin and prick the top all over with a fork. Mix together the sugar and lemon for the drizzle and pour over all the cake.

Once the cake is completed cooled, remove from the tin. Combine the icing ingredients together, adding two teaspoons of water at a time until the icing has the right consistency. Then drizzle on the whole cake, going from one side to the other.

Serve and enjoy!