When life gives you lemons make Lemon Cake

Although it’s only March the weather has me in a summery mood and this lemon cake (requested by Sister Number one as her Birthday cake) seems like the perfect summer cake. Usually i make a plain Madeira mixture and add lemon zest and juice but a Jamie Oliver recipe caught my eye. “My Nans Lemon Drizzle Cake”. He adds poppy seeds which I love but Sister number one wanted plain lemon cake. Jamie also makes a lemon syrup which he pours over the cake before icing I omitted this.This cake has the addition of Almonds which makes it denser yet moister than regular Lemon cake. I divided the mixture in two tins and sandwiched them together with lemon curd for the photo. Then I made marzipan roses to top the cake.

Lemon Cake

adapted from Jamie Oliver “Cook with Jamie”

makes one 20cm cake

114g of unsalted butter

115g of caster sugar

4 large eggs

180g of almonds

zest and juice of one lemon

125g of self raising flour

for the icing

225g of Icing sugar

juice of one lemon

Preheat the oven to 160C

Grease a 20cm round spring form cake tin.

Using and electric whisk beat the butter and until creamy. Add the eggs one at a time. Fold in the almonds, lemon juice, zest and flour. Spoon into the tin and cook for 40 minutes or until a cocktail stick comes out clean.  Allow cake to cool completely on a rack before icing. Mix the sugar and lemon juice together. Put on a serving plate and pour the icing into the middle of the cake. Then let it flow all over the cake to get the drizzle effect down the side. Gravity will eventually take over and give you this drizzle effect so don’t give it a helping hand or you will end up with too much drizzle.

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