Lemon drizzle and almond loaf cake


I love lemon drizzle cake, it’s a classic, but sometimes I find that the texture can be dry and well for a lemon drizzle cake there simply isn’t enough lemon! So I set myself the challenge of creating a lemon drizzle recipe that is still super easy to make, only requires a few ingredients but packs a punch in flavour and texture.

The recipe only uses one lemon, but it makes the most of it. Lemon zest in the sponge, lemon juice drizzled throughout the cooked warm sponge, and lemon juice mixed into the icing. The perfect balance between sweet and sour. The secret ingredient for the texture is ground almonds. They are a great substitute for flour, and with a high fat content due to their natural oils, they give this cake a lovely tender, moist texture.


200g golden caster sugar
200g unsalted butter
3 large eggs, at room temperature
50g self-raising flour
150g ground almonds
1 teaspoon baking powder
1 teaspoon vanilla extract
1 lemon

8 tbsp icing sugar
Pretty edible decorations (gold stars, sprinkles, glitter)


Preheat the oven to 180°C / 350 F. Line a 2lb loaf tin with grease proof paper – I use a single sheet a parchment, exactly the same length as the tin, so that it covers the bottom and the two longest sides.

Cream together the butter and sugar light, fluffy and almost white in colour. Mix in the eggs one at a time, along with a little flour each time to stop the mixture from curdling.

Add in the remaining flour, ground almonds, baking powder, vanilla extract and the zest from the lemon (reserve the juice for later!) and fold together until fully mixed.

Transfer the mixture to the loaf tin and bake in the oven for 40-50 minutes until a skewer inserted in the middle comes out clean. If the top of the cake begins to brown too quickly, cover the tin with a sheet of tinfoil.

Remove the cake from the oven and poke about 8 holes all over the top. Squeeze over the juice from half the lemon and leave the cake to cool in its tin.

Once the cake is cool, mix together the icing sugar and juice from the other half of the lemon until you have a thick but pourable consistency – you may need to add 1-2 teaspoons of water.

Pour the icing over the cake and sprinkle over with your favourite decorations.

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