Lemon Drizzle Cake...

This is my favourite cake of the moment...

It is EXTREMELY lemony...

And looks fantastic on my new cake plate (a very belated birthday present!)...

Want the recipe? It's from this book, but I leave out the poppy seeds because they are a no-no in this house, as my sister is allergic to them.

So, you need:

• 115g softened, unsalted butter
  
• 115g caster sugar


• 4 large free-range eggs


• 180g ground almonds


• 30g poppy seeds ** Instead, I use the whole of a 200g bag of ground almonds


• zest and juice of 2 lemons


• 125g SR flour
  

for the syrup

• 100g caster sugar


• 3 1/2fl oz lemon juice (about 2 lemons)
  

for the lemon icing

• 225g icing sugar


• zest and juice of 1 lemon

Preheat the oven to 180°C/350°F/gas 4. Grease and line a 20cm/8" springform tin.

Beat the butter and sugar until light and creamy.

Add the eggs one by one, beating each in well.

Fold in ground almonds, poppy seeds, lemon zest and juice and the flour.

Spoon the mixture into the cake tin and bake for 40 minutes until lightly golden.

Meanwhile, make your lemon syrup by heating the sugar and lemon juice in a small pan until the sugar has dissolved. While your cake is warm, make lots of tiny holes in the top and pour the syrup over.

For the icing, sift the icing sugar into a bowl, add the lemon juice and zest, stirring until smooth. Pour over cake, starting in the middle to get the full drizzle effect.

I always think of this sketch from Little Britain when I think of Lemon Drizzle Cake...I nearly called this post 'have ye any nuts?'