Lemon and Almond drizzle cake

I have made so many lemon drizzle cakes in the last few years, as it is my boyfriend’s workplaces favourite and they are always asking for it.

Lemon cake aren’t the prettiest of cakes for holidays, but what this lack in looks it certainly makes up for in taste and would be a perfect end to an Easter dinner.

200g sugar
3 large eggs
150ml of tasteless oil like light olive oil
zest of 3 lemons
150g ground almonds
150g plain flour (or gluten free flour, like doves farm).
1 ½ teaspoon baking powder
¼ teaspoon salt.

Lemon syrup:
75ml lemon juice
50g sugar

Preheat the oven to 175 degrees

Whisk the eggs and sugar for a few minutes until they are pale and fluffy.
Then whisk in the oil and lemon zest.

Mix the dry ingredients and fold into the egg mixture using a wooden spoon or spatula.

Bake for about 40-45 minutes, test by sticking a tooth pick or small sharp knife in the middle and it comes out clean.
Note: it will go quite dark and probably sink a bit in the middle when cooled.

When the cake is out of the oven, bring the lemon juice and sugar to a boil in a small pan. Once the sugar has dissolved take it off the heat and cool for 10-15 minutes with the cake.

Using a fork or a single spaghetti, prick the cakes surface full of holes for the syrup to get better absorbed, then slowly pour the lemon syrup over the whole cake.

Let it cool completely before taking it out of the baking tin.