Lemon Drizzle Cake

Ingredients

225g Margarine

225g Caster Sugar

Zest of 3 Lemons

Juice of 2 Lemons

4 Eggs

200g Self-Raising Flour

1tsp Baking Powder

50g Ground Almonds

Icing Sugar

Pre-heat the oven to 180oC. Whisk the sugar and butter together and then add the zest of 2 and a half lemons. Whisk the eggs in one at a time then sift the baking powder and flour into the mix and mix well. Fold the ground almonds in and 3/4 of the lemon juice, setting the rest aside for later. Pour the mix into a greased tin and bake for 45-60 minutes (depending on the size of your tin and variations in ovens)

When the cake is springy to touch and golden in colour remove from the oven. (or insert a skewer that should come out clean if the cake is baked). Put the cake on a cooling rack and leave.

Add icing sugar and lemon zest to the remaining lemon juice so that you get a thin icing, drizzle this onto the cake.

Lovely eaten cold or warmed up with some cream.