Lemon drizzle cake was once a staple recipe of mine, but for a long time I didn’t want to make it, because of how ‘unhealthy’ it is. This cake is, however, extremely good for the soul (doctor says so) and cheap and easy to make. Don’t forget to buy unwaxed lemons or you’ll be grating wax into your mixture.
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- 225g margarine (I use Flora, obviously)
- 225g caster sugar
- 1tbsp almond butter
- 2 unwaxed lemons
- 250g self raising flower
- 50ml non-dairy milk (I use soya)
For the drizzle
- Juice 1 lemon
- 100g icing sugar
- Pre heat the oven to 180 degrees (fan)/160 (gas)
- Semi melt the margarine for 30s in the microwave
- Add the caster sugar and beat (a fork is fine)
- Add in the almond butter and try to mix in evenly. A few lumps aren’t the end of the world but will affect the final cake texture
- Add the flour to the mixture and fold in, before adding the zest of both lemons
- Pour in the soya milk slowly as you mix, until the mixture is a good consistency. I use the full 50ml.
- Let the mixture sit for 5 minutes before pouring into a lined loaf tin and placing in the oven for 45-55 minutes, until a skewer comes out clean. If the top starts to burn but the insides are still wet, place tinfoil over the cake and continue to cook until a skewer comes out clean.
- While the cake is cooking, mix together the juice of 1 lemon and the icing sugar and set aside
- Once the cake is done, remove it from the oven and place the loaf tin on a wire cooling rack. Prick the tip with the skewer or a fork, and pour over the drizzle.
- Once totally cool, remove from the cake tin and serve. Enjoy!