Lemon Drizzle Cake

So this cake started when my elderly next-door neighbour fell and broke her hip. Not exactly a start to the worlds happiest story, but nonetheless a start...

To get back to it, after she returned home from hospital, I thought it would be nice if there was a cake there to greet her, so after googling and food blog searching, and also due to the wrinkly looking lemons, I decided on this lemon and almond drizzle cake. I mean what old person doesn't appreciate the simplicity and downright wholesomeness of a good lemony no fuss cake?

Well it turns out it was a real hit, and the husband of said neighbour, who is bed-ridden and hardly eats kept on asking for it until it was all out. Good deed for the day done and dusted, and a feeling of accomplishment that I made somebodies life a little nicer. :)

In fact, to this day I haven't tasted it, even though I've been asked to make it again and again for the neighbours due to above reasons, but trust me, I reckon this ones a winner for a simple but super tasty cake you can whip up in NO time what so ever.

Lemon Drizzle Cake

Ingredients-

Cake-

• 225g Softened Butter
• 225g Castor Sugar
• 3 Lemons (3 zested and 2-3 juiced depending on size.)
• 4 Eggs
• 200g Self-Raising Flour
• 50g Ground Almonds
• 1tsp Baking Powder

Icing-

• Marmalade Jam
• Icing Sugar
• 2 Lemons, juiced

Method-

Cake-
Heat the oven to 180°C. Butter and line the base of a 20cm round cake tin.
Cream the butter and sugar together with an electric mixer in a large bowl, until pale creamy and light.
Add lemon zest and stir in well. Don't worry if the mixture begins to look a bit curdled after the addition on the lemon zest, its not a problem!
Whisk in the eggs one by one in to the mixture gradually.
Sift the flour and baking powder and fold into the cake with a large metal spoon or a scraper.. Add the almonds and lemon juice and continue to fold until well-combined.. Pour into tin and bake for around about an hour, or until (like usual!) you can insert a skewer and it comes out clean.

Icing-
I like to make my icing for this cake by combining an un-specified amount (normally depending on how much lemon juice I have left over!) of lemon juice icing with marmalade, as it gives the cake an added kick of flavour and looks great on top with the rich glassy colours and shapes of the orange rind.