It's time to bake a cake! With winter finally over and summer fast approaching, I thought it was time to share my recipe for Lemon Drizzle Cake with you. It's an adapted version of the Rose Bakery recipe, which is one of my favourite cookbooks.

250 g unsalted butter, softened, plus extra for greasing
200 g caster sugar
4 eggs
1 tsp vanilla extract
juice of 1 lemon
grated zest of 2 lemons
grated zest of 1 orange
1 tsp baking powder
1/2 tsp baking powder
50 g ground almonds
280 g plain flour

juice of 1 lemon
100 g icing sugar

Preheat the oven to 180° C. Butter a loaf tin. Beat the butter and caster sugar until the mixture is light and creamy. Add the eggs, one at a time, beating well after each addition, then add the vanilla extract. Add the lemon juice and lemon and orange zest. Mix together the baking powder, salt and ground almonds and carefully fold into the mixture with the flour.

Pour the mixture into the prepared tin and bake for ca. 35 minutes or until a knife inserted in the centre comes out clean and the top is golden. Remove from oven and cool the cake in the tin before taking it out.

Make the glaze. Poke holes into the cake using cocktails sticks, then pour the glaze over the cake and let it drip down the sides.

The recipe can be changed up with lots of other ingredients like raspberries, blueberries or blackberries and is a great treat for the summer months. I hope you like it! Make sure to let me know if you make it and send me a snapshot on twitter, I'd love to find out how it turned out for you! 

Lilly Wolf