Even though it’s still a bit cold, we finally got some sun in Dublin and it makes a huge difference. To wake up and catch the morning rays of lovely sun on your face, you already feel more energy and motivation. Since we are having this beautiful weather I wanted to bake something "optimistic” and this cake guarantees to beat the winter blues.

I am very happy as well cause I got a chance to shoot today’s pics in natural daylight and it makes the difference, nothing can beat that, I demand more sunny days in Ireland!

Well I am stubborn as a mule as they say - I actually tried to make this cake three times. First time around I kept it for too long in the oven, second time around put too much sugar in the drizzle and third time finally it turned out ok! Anyone can make this cake at any time of the year, it’s too simple. It’s very similar to sponge cake, but adding lemon zest and juice makes it very citrusy and refreshing.

Original recipe comes from Olive magazine.

Lemon drizzle cake

  • 225g softened butter
  • 225g caster sugar
  • 3 lemons
  • 4 medium eggs
  • 200g self-raising flour
  • 1 tsp baking powder
  • 50g ground almonds
  • 85g icing sugar

Heat the oven to 170°C. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl using an electric hand whisk until creamy. Add the lemon zest of 3 lemons (reserving some for decoration) and mix well. Whisk the eggs gradually into the butter mixture, beating well between each addition.

Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and lemon juice of 2 lemons and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 35 minutes (fan oven) or until a skewer inserted into the middle of the cake comes out without any raw mix on it.

Put the cake tin on a wire rack to cool for 10 minutes. Meanwhile mix together the juice of 1 lemon with icing sugar sugar then drizzle over the top of the cake and decorate with lemon zest. Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.