One Bowl Lemon Drizzle Cake
  1. Preheat oven to 170°C and grease and line a 9-inch cake tin with baking paper or use a standard 2L loaf tin

  2. Cream butter and sugar together until light and fluffy, about 5 minutes

  3. Add one egg and beat until combined, then add another egg

  4. Add flour, baking powder, bicarbonate of soda, salt and ground almonds, and mix together

  5. Crack in the last egg and mix in

  6. Stir in milk, almond extract and lemon zest, being careful not to over mix

  7. Pour batter into the baking tray and spread evenly

  8. Bake for 40-45 minutes or until golden on top and a skewer inserted comes out clean

  9. While cake is still hot, gently prod over with a toothpick

  10. Mix together lemon juice and caster sugar for the drizzle

  11. Pour lemon drizzle all over the hot cake and leave to cool

  12. Store covered for up to 3 days

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇬🇧British

Occasions🎉Celebration🫖Tea Time

Season🔁Year-round

DifficultyMedium ⏰ 1h

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