Georgia's Lemon Drizzle Cake
 
Prep time
Cook time
Total time
 
PS If you want to try using orange, still keep ⅓ of the citrus as lemon to keep a bit of zing. PPS Feel free to use regular plain flour in place of spelt
Author:
Serves: 6-8
Ingredients
  • 300g unsalted butter, softened
  • 100g caster sugar
  • 75g brown sugar
  • 4 eggs
  • 230g ground almonds
  • 70g spelt flour
  • zest of 4 lemons
  • 75ml lemon juice
  • For the Icing
  • 200g icing sugar
  • lemon juice, enough to create a thin runny icing to drizzle, allow for 1 lemon
Instructions
  1. Preheat the oven to 160 degrees celcius
  2. Line a cake tin, about 24cm and grease with flour and butter
  3. Beat the butter and sugars with an electric mixer until light and fluffy
  4. Add the eggs gradually, scraping the butter mix down the sides to ensure all is incorporated
  5. Sieve the flour and almonds together
  6. Add the lemon zest and juice together
  7. Add the flour mix and lemon mix to the butter and eggs, alternating until the batter is combined.
  8. Pour the batter into the tin and bake in the oven at 160 degrees for 10 minutes before turning it down to 140 degrees and baking for up to another 50 minutes, check after 40minutes to see if a skewer comes out clean.
  9. When cooked take out of the oven and cool on a rack.
  10. Combine the icing sugar and lemon juice gradually until a thin stream of icing can pour off your spoon to drizzle.
  11. Drizzle the icing over your cake to your liking, no need to smooth it, it will cover the cake and drizzle off in pools naturally.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/08/30/i-is-for-icing-sugar/