My friend H mentioned making a lemon drizzle cake last weekend, and since I was feeling in need of comfort baking, and also feeling like a bit of a copycat, I went ahead and bake myself one too. Since I had all* the ingredients on hand, it was an easy job, and all I had to do was combine the ingredients together.
*Sorry, I lied a little there. I didn't have enough almond meal and was too lazy to go to the shops, so I simply made up the rest of it with grated coconut. Hence the 'tropical'.
Tropical Lemon Drizzle Loaf (adapted from Baking Mad)
200gm self-raising flour
120gm butter, melted
120gm caster sugar
4 eggs, beaten
50ml fresh lemon juice
1 lemon rind, grated
1 tsp naking powder
1 tbsp cornflour
25gm ground almonds
25gm grated coconut
100ml fresh lemon juice
150ml icing sugar
- Lightly grease a loaf tin, and preheat oven to 180c.
- Beat together the eggs, lemon juice, butter and grated lemon rind.
- In a separate bowl, sift flour, sugar, baking powder and cornflour together. Stir in almonds and coconut. Make a well in the centre and pour in the wet mixture, then stir well till combined.
- Bake for 45 minutes, until a skewer inserted in the middle comes out clean. In the meantime, prepare your glaze by combining the lemon juice and sugar.
- Remove the cake from the oven, and while it is still warm, use a skewer to prick it all over. Slowly drizzle the glaze over the cake, letting it all sink in.
- Let it cool, and enjoy!