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Lemon Drizzle Cake & Almond-Walnut Crunch with Passionfruit Lemon Sauce | Serves 6+

Zingy, bright and oh-so tasty! Lemon drizzle cake gets its name from a sweet lemony syrup that's poured over the cake while it's still warm to ensure it stays moist, tender and totally infused with zesty citrus flavours.

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Prep: 100 mins
Cook: 100 mins
Servings: 2

Ingredients

2 servings
  • 1 packet icing sugar
  • 2 lemons
  • 1 packet caster sugar
  • 3 eggs
  • 1 packet basic sponge mix
  • 0.3 cups milk
  • 1 packet white chocolate chips
  • 0.5 packets cream
  • 1 packet passionfruit lemon sauce
  • 1 packet walnuts
  • 1 packet slivered almonds
  • 200 gr butter (softened)

Instructions

  1. • Preheat oven to 180°C/160°C fan-forced. Grease and line the loaf tin with baking paper.
    • Measure 200g butter and set aside at room temperature to soften. Weigh 100g icing sugar. Zest lemon, then juice (you should get about 1/4 cup juice).
    TIP: Weigh out your ingredients before you start as you'll receive a little extra icing sugar!
  2. • In a large bowl, place caster sugar and softened butter. Beat with electric beaters until light and fluffy, 2-3 minutes. Add the eggs and beat until smooth, 1-2 minutes.
    • Using a spoon, fold in basic sponge mix, lemon zest and the milk until just combined.
    • Pour cake batter into the lined loaf tin. Bake for 45 minutes to 1 hour or until golden and a skewer inserted in the centre comes out clean.
    TIP: Softened butter is easier to beat and helps your cake have a light texture!
  3. • While the cake is baking, place white chocolate chips in a medium heatproof bowl.
    • In a small saucepan, heat cream (see ingredients) over medium heat until just steaming, 1-2 minutes.
    • Pour cream over chocolate chips, then stir until melted and combined. Refrigerate until thickened, 20-30 minutes.
    TIP: You want the cream steaming but not boiling!
  4. • When the cake has 10 minutes bake time remaining, wash out the saucepan. Add 1/4 cup lemon juice and measured icing sugar to pan.
    • Cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is starting to simmer, 3-4 minutes.
  5. • When the cake has finished baking and is still hot, poke a few holes into the cake, then spoon lemon syrup over cake. Set aside to cool completely in tin.
    • Meanwhile, roughly chop walnuts. Heat a medium frying pan over medium-high heat. Toast walnuts and slivered almonds until golden, 3-4 minutes. Transfer to a bowl.
  6. • Transfer lemon drizzle cake to a serving plate and spread with white chocolate ganache. Top with almond-walnut crunch.
    • Slice and serve with passionfruit lemon sauce. Enjoy!