How to make Lemon & Walnut Drizzle Cake
Step 1 Preheat the oven and prepare the loaf tin
Preheat the oven to 180°C, gas mark 4. Grease and baseline a 1 kg loaf tin.
Step 2 Grind walnuts
Place 50g walnuts in a food processor and blitz to a coarse powder, chop a further 25g.
Step 3 Whisk the ingredients
Whisk the butter and sugar in a large bowl until pale and fluffy. Whisk in the zest of 2 lemons and then whisk in the eggs, 1 at a time.
Step 4 Add the dry ingredients and mix well to prepare a smooth batter
Fold in the flour, baking powder and prepared walnuts to give a smooth batter. Spoon into the prepared tin and bake for 35-40 minutes until golden and a skewer comes out clean.
Step 5 Drizzle lemon and sugar mixture over the cake
Just before the cake comes out of the oven, mix the juice of 1 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 cooling a little in the tin before removing then allow to cool completely.(Tip- Try using a mixture of lemon and lime juice. This cake will keep for 2-3 days when wrapped in foil.)