Enjoy our recipes of easy-to-make classic family cakes. This cake has a tangy lemon syrup drizzled poured over it whilst the cake still warm, the syrup infuses into the light sponge giving it an exquisite moistness and a delicious zinging lemon flavour.
You’ll need:
125g Isabel’s batter mix
125g Dairy free spread
125g caster sugar
50g ground almonds
3 Free range eggs
Granted rind of one large lemon
2 Tbsp of lemon juice
Syrup:
4 Tbsp of icing sugar
5 Tbsp of lemon juice
To prepare:
1. Preheat the oven to 180C (350F) Gas Mark 4. Grease or line with greaseproof paper mold a 2lb loaf tin.
2. Measure the flour mix, ground almond and baking powder in a large bowl and mix well.
3. In a separate bowl cream together the spread, sugar, lemon rind and juice. Then add the eggs one at a time and beat well – don’t worry if the mixture looks a little bit curdled at this stage.
4. Place the dry ingredients into the egg and sugar mixture and beat well, until all the ingredients are conbined.
5. Pour the cake mixture into the prepared tin and bake in the preheated oven for about 45 minutes, or until risen and golden brown.
6. To make the syrup, mix together the icing sugar and lemon juice in a sauce pan over medium heat. Stir until starts to bubble and turn syrupy. Take the cake out of the oven and prick the surface with a fine skewer, then spoon the syrup over the top. Leave the cake to cool down in the tin before serving.
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