Carnation Lemon Drizzle Cake

  • Preparation Time20 mins
  • Cooking Time65 mins
  • Serves12
  • DifficultyMedium

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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