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LEMON DRIZZLE CAKE

Lemon drizzle cake is the way to go... a seriously sticky moist sponge (ours has extra blueberry explosions too!) topped with a oozing icing and some candied peel. The hint of tarragon in this version is a really nice touch too.

INGREDIENTS

Syrup and peel

Cake

Icing

STEP-BY-STEP-GUIDE

CANDIED PEEL

Peel the lemons for the syrup and chuck the peel into 200ml of water. Boil for 10 minutes, drain and repeat again without draining the second time. Tip the 150g caster sugar into the water and simmer very gently for an hour before scooping out the peel pieces and rolling in a little caster sugar. Leave them to dry.

MAKE THE SYRUP & PREP

Juice both of the peeled lemons and mix with the honey to make a syrup for later. Preheat the oven to 180ºC. Line the bottom of a 900g loaf tin or 8 mini individual loaf tins with baking paper.

CAKE BATTER

Beat the softened butter and sugar together until they’re pale and creamy. Beat in the eggs, combining each one into the mix before adding the next. Add the zest from both lemons, the juice from one and the milk, then mix well. Scatter in the flour and ground almonds then mix to a smooth batter. Chop the tarragon and fold it through the batter with the blueberries.

DIVIDE AND BAKE

Divide into the prepared tins and bake the cake for 30 minutes (or 45 if using one large loaf tin).

DRIZZLE

Poke the warm cooked cake with a fork to make loads of little holes running all the way through. Pour the honey and lemon syrup over the cakes to soak in, then leave to cool.

ICING

Mix the icing sugar into the juice of the final lemon that you zested but didn’t squeeze and drizzle the icing over the cakes to form a thin layer of icing. Decorate with a few tarragon leaves and some strips of candied peel. Makes 8