• Partnered with
  • Serves 6
  • 60 mins cook

Lemon drizzle cake

Lemon Drizzle Cake
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Lemon drizzle cake, lemon recipe, brought to you by Australian Women's Weekly

Ingredients

Lemon drizzle cake

  • 150 g butter, softened
  • 1 tsp vanilla extract
  • 2 tsp finely grated lemon rind
  • 1 cup (220g) caster sugar
  • 3 eggs
  • 2 cups (240g) ground almonds (almond meal)
  • 3/4 cup (110g) self-raising flour
  • 1/2 cup (110g) caster sugar, extra
  • 1/3 cup (80ml) lemon juice

Lemon glaze

  • 1 cup (160g) icing sugar
  • 1 1/2 tbsp tablespoons lemon juice, approximately

Steps

Lemon drizzle cake

  1. Preheat the oven to 160°C (140°C fan-forced). Grease a deep 20cm square cake pan; line the base with baking paper.
  2. Beat the butter, extract, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until well combined. Transfer mixture to a large bowl. Stir in the ground almonds and sifted flour. Spread mixture into the prepared pan; smooth the top. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  3. Meanwhile, combine the extra sugar and juice in a small saucepan; stir over a medium heat until the sugar is dissolved. Remove from the heat.
  4. Prick the surface of the cake all over with a skewer. Pour the hot syrup over hot cake. Allow the cake to cool in the pan.
  5. Make the lemon glaze. Combine sifted icing sugar and lemon juice in a small bowl until smooth. Transfer the cake to a serving plate; spoon over the lemon glaze.
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