On Mother’s Day we are thinking of all the wonderful mums who are here and those who are sadly no longer here with us, to all the step mums and grandmothers, all the new mums and soon-to-be mums, and anyone in between who acts like a mum when we need one. We are also recognise and are thoughtful of women who have experienced pregnancy loss or infertility who may not find today easy.
Lemon drizzle is up there with the classics, and for good reason because it’s SO good! There’s something very spring-like about this cake, too, and we don’t know about you but we’re here for it…if you’re celebrating someone special today or just celebrating the first hint of spring and warmer days, this is the cake you need in your life!
lemon drizzle traybakePrint This
- FOR THE CAKE
- 90ml vegetable oil
- 165ml milk [dairy or dairy-free]
- 2 lemons
- 150g caster sugar
- 235g self-raising flour
- 1tsp baking powder
- 60g ground almonds
- FOR THE DRIZZLE
- 2 lemons
- 230g icing sugar
 Being by preheating your oven to 180ºc and lining a rectangular tray with parchment [you could also make this a more traditional round cake, if you like]
 Zest both of the lemons for the cake and add to a bowl along with the caster sugar, flour, baking powder, and ground almonds.
 In a separate bowl add the vegetable oil, milk, and juice from both lemons. Mix until well combined.
 Add the wet ingredients to the dry and mix until there are no lumps. Then empty the mixture into the lined tray.
 Spread the mixture into the corners and then place the tray into the heated oven for 35 minutes or until a skewer comes out clean.
 Allow the cake to cool completely before carefully removing from the tray and placing on a wire rack.
 Zest both of the lemons and keep to one side for the topping.
 Combine the juice of both lemons with the icing sugar. Once smooth, pour over the cake and decorate with the zest. Slice up and enjoy!