Lemon Drizzle Cake!


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Please ignore my horrendous attempt at icing – but bloody hell this thing was unreal.

It was requested by my best friend Noah Evans Wicks (follow him on Instagram he’s a martial arts/ flexibility queen) and I can confirm he very much approved – 4 slices into it!

I’ve called this a cake but the texture is super moist, all my flatmates said it kind of reminded them of a tart. It reminds me of frangipane as like a Bakewell tart this is made with ground almonds. If you baked it in a loaf tin it would probably resemble more of a traditional cake but I only have my can pan at uni so I had to improvise.

Next time I bake this I’ll try using only flour and see how that changes it. But as far as I’m concerned a moist cake is much better than a dry one!




125g (1 cup) self-raising flour

180g (1 3/4 cup) ground almonds

100g caster sugar (1/2 cup)

1 teaspoon baking powder

100ml vegetable oil

200ml unsweetened almond milk

Juice of 1 lemon (about 2 tablespoons)

Zest of 2 lemons

1 “egg” (could probably go without but use if you have an egg replacer)


Juice of 2 lemons (about 4 tablespoons)

Zest of 1 lemon

50g (1/4 cup) icing sugar

100g caster sugar (1/2 cup)


200g (1 cup) icing sugar

Juice of half a lemon (about 1 tablespoon)



  1. Pre heat your oven to 170.
  2. Mix all the dry cake ingredients (self-raising flour, ground almonds, caster sugar, baking powder, lemon zest) together in a large mixing bowl.
  3. Mix all the wet cake ingredients in a separate bowl (vegetable oil, milk, lemon juice, “egg” if using one) and combine.
  4. Gradually add the wet ingredients to the dry, mixing thoroughly to ensure there are no pockets of flour not combined.
  5. Pour the mixture into a greased cake pan or loaf tin.
  6. Bake for 35 minutes, to check if the cake is done stick a skewer in and if it comes out clean and smooth the cake is done (be aware it’s a super moist sponge so it won’t be as dry as usual cake).
  7. While the cake is baking, prepare the syrup. Simply mix all the ingredients together then transfer into a saucepan on a low heat, mix until the sugar has dissolved (it took about 5 – 10 minutes).
  8. As soon as the cake is out the oven, using a cocktail stick (or end of a piece of cutlery) prick all over the cake then spoon the syrup over to absorb into the cake. (NOTE: I only used 3/4 of the syrup but depending on how you’ve baked your cake you may need more)
  9. Leave the cake to cool down in the cake pan/loaf tin and prepare the icing.
  10. To make the icing, simply mix the icing sugar with the lemon juice and leave while the cake cools down.
  11. Once the cake is cool, spread the icing on and serve!

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