Lemon & Walnut Drizzle Cake
Serves: 8
Ready in: 30 to 60 mins
Perfect with a cuppa, this lemon drizzle cake it beautifully moist!
Ingredients:
100g California Walnut Pieces125g butter, softened
125g caster sugar
2 lemons
3 medium free-range eggs
150g self-raising flour
½ tsp baking powder
2 tbsp granulated sugar
method:
- Preheat the oven to 180C/350F/Gas 4. Grease and base line a 1kg loaf tin.
- Place 50g walnuts in a food processor and blitz to a coarse powder. Chop a further 25g.
- Whisk the butter and sugar in a large bowl, until pale and fluffy. Whisk in the zest of two lemons, and then whisk in the eggs, one at a time. Fold in the flour, baking powder, and prepared walnuts to form a smooth batter. Spoon into the prepared tin and bake for 35-40 minutes, until golden and a skewer comes out clean.
- Just before the cake comes out of the oven, mix the juice of one lemon with granulated sugar. Chop the remaining 25g walnuts, and stir into the syrup. Prick the cake with a skewer several times and drizzle over the lemon syrup. Allow the cake to cool a little in the tin before removing, then leave it to cool completely.
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