Carnation Lemon Drizzle Cake

  • For the cake
  • 225g butter, softened
  • 4 large eggs, beaten
  • 397g can Carnation Condensed Milk
  • 50g ground almonds
  • Finely grated zest and juice of a lemon
  • 225g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp poppy seeds
  • For the syrup
  • 100g icing sugar
  • Juice of 3 large lemons
  • For the icing
  • 100g icing sugar
  • 2 tbsp lemon juice

Line a 20cm (8in) spring form cake tin lined with baking parchment.

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.

Whisk the cake ingredients in a large bowl until pale and creamy (use an electric hand whisk if you have one). Pour into the tin and bake for 55-65 minutes until golden and cooked through (cover with parchment if the top turns too brown).

Make the syrup by warming together the lemon juice and icing sugar then whilst the cake is still warm, make holes all over it with a skewer and gradually spoon over the syrup, allowing it to sink into the cake. Leave to cool in the tin.

Make the icing: add the lemon juice gradually to the icing sugar until you have a thick pouring consistency. When the cake is cool, transfer to a serving plate and drizzle over the lemon icing.

Recipe courtesy of Carnation

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