Lemon drizzle cake recipe
Created by The Tesco Recipes team
This classic lemon drizzle cake recipe is an all-time favourite and best enjoyed with a nice hot cup of tea. We've added ground almonds to keep the cake extra moist and glazed with a sweet lemon icing and a sprinkle of poppy seeds.
See method- Serves 10
- 20 mins to prepare and 1 hour to cook and 15 mins to cool
- 428 calories / serving
Ingredients
- 200g unsalted butter, softened
- 200g caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 lemons, zest and juice
- 200g self-raising flour
- 50g ground almonds
- 150g icing sugar
- pinch poppy seeds
Each serving contains
- Energy
- 1795kJ 428.0kcal
- Fat
- 22g
- Saturates
- 11g
- Salt
- 0.3g
- Sugars
- 37g
of the Reference intake
Carbohydrate 54.8gProtein 5.9gFibre 1.2g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 1kg (2lb) loaf tin with nonstick baking paper.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one by one, beating in well. Add the vanilla, and zest and juice of 1 lemon.
- Fold in the self-raising flour and almonds until well mixed.
- Pour into the tin and bake for 55-60 mins. Allow to cool in the tin for 15 mins, then remove and let cool completely.
- Mix the icing sugar with a little lemon juice to make a thick, pourable icing. Spoon over the cake and sprinkle with the poppy seeds.
- See more Lemon cake recipes
