Lemon Drizzle Cake

P1050119Welcome back to another #TastyTuesday! it’s cold and wet here (this is June, right? Where’s the sun?) and I decided it was a good day to fire up the oven and get a little heat in the house while baking a cake.

I recently read something written by a Canadian expat married to a Brit and living in London. She said something along the lines of, “In England, you never need to feel guilty about cake.” There is some truth to this, as whenever you go out for coffee with someone, or go round to someone’s house for coffee, you can be almost guaranteed there will be cake. Coffee (or tea) and a slice of cake is as normal as a cup of tea. If there isn’t cake, then there will be biscuits (cookies to Americans), which is equally nice, but all this food can do a number on your waistline.

Today, however, we’re not going to worry about waistlines and just concentrate on yumminess. Lemon drizzle is a popular choice of cake in coffeeshops around the UK, and one of my favorites. This recipe is from The Guardian and I should amend the name of it to “Lemon and Almond Cake,” as that is what the creator of the recipe called it, and while many lemon drizzle cake recipes do include ground almonds, just as many don’t. This version doesn’t have any wheat flour in it, for those who are gluten free, though there is a wheat flour option, which I’m including.

Lemon and Almond Cake
Serves 8-10

150g (2/3rd cup) soft butter
150g (2/3rd cup) sugar
1/4 tsp vanilla extract
3 eggs
3 tbsp lemon curd
zest of 2 lemons
100g/4 oz/.5 cup ground almonds
100g/4 oz/.5 cup rice flour*
2 tsp baking powder*

*(If you don’t wish to make this a gluten-free cake, use 100g of self-raising/all-purpose flour and use only 1 tsp baking powder.)

1. Preheat your oven to 160°C/325°F/gas mark 3. Grease a round cake tin or a loaf tin and line with baking parchment/waxed paper.

2. Cream together the butter, sugar and vanilla. Add the eggs one at a time and beat well after each addition.

3. Add the rest of the ingredients and mix until you have a smooth batter.

4. Pour into your prepared cake pan and place in the open for about 45 minutes or until the cake is cooked through. The cake will be firm to the touch and when pierced with a skewer should come out clean.

5. Place on a cooling rack for about 15 minutes.

Optional toppings:

-creme fraiche or whipped cream
-mixed berries
– dusting of icing sugar
– lemon sugar syrup: mix the juice of 1 lemon with 100 grams/4 oz/.5 cup of sugar, pierce the cake with a skewer to create holes all over the top, and pour the syrup over top while still warm

If a slice of that doesn’t brighten up a gloomy afternoon, I don’t know what will.

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