Classic Lemon Drizzle Loaf

Moist and sticky lemon drizzle cake - perfect with a nice cup of tea!

Sometimes you just need a piece of cake, don't you? What I love about this recipe is that the almonds and lemon make the cake really light - not stodgy - which basically means you can fit more slices into your tummy!

I also hate faffing around lining loaf tins with parchment paper, so by giving the tin a very light grease and a thin dusting of flour you save yourself a lot of time and effort!

Ingredients:

280g plain Flour

250g butter/cooking margarine

200g sugar (preferably light sugar)

4 eggs

2 lemons

1 tsp baking powder

50g ground almonds

150g icing sugar

1 tsp vanilla extract

1/2 tsp salt

OVEN on at GM4 or 190 Celsius

Method:

Cream the butter and sugar together until light and fluffy, then slowly - one by one - add in the eggs and mix thoroughly.

Add the vanilla, juice of 1 lemon and zest of 2 lemons and keep mixing.

Weigh together the flour, almonds, baking powder and salt and then fold the entire dry ingredients into the wet.

Spoon the mixture into a medium sized loaf tin and place the oven. Bake for 45 minutes and then check the loaf with a skewer. If it's done remove from the oven, and if not, pop it back in and check every 5 minutes. Turn out onto a wire rack and wait until it is cool to ice/drizzle it!

In a mixing bowl, whisk together the juice of the remaining lemon and the icing sugar. Make tiny holes in the cooled cake with cocktail sticks and pour on the icing, making sure it drips into all the holes!

Serve with a lovely pot of tea and some friends to chat with!