My Nan's lemon drizzle cake
This is a great old-fashioned tea cake – and perfectly presentable as a dessert with a big serving of ice cream. The trick is to make the lemon icing as fresh and zingy as possible, so try and buy nice thick-skinned organic leafy lemons instead of the waxed and sprayed everyday ones. I used to make this cake for my nan and she would serve it to her whist-drive team – one of them liked it so much they choked on their false teeth and my nan's boyfriend had to perform the Heimlich manoeuvre!
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 115 g unsalted butter, softened
- 115 g caster sugar
- 4 large free-range eggs
- 180 g ground almonds
- 30 g poppy seeds
- zest and juice of 2 lemons
- 125 g self-raising flour, sifted
- 100 g caster sugar
- 90 g lemon juice
- 225 g icing sugar
- zest and juice of 1 lemon