With its light and airy sponge combined with zesty lemon flavourings, one bite of this lemon rum drizzle cake will leave everyone wanting more!
- 125g soft spread butter
- 125g caster sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 2 tablespoons dark rum
- Shredded zest and squeezed juice of 2 lemons
- 150g self-raising flour
- 50g chopped mixed nuts
- 50-75g sifted icing sugar
Preheat the oven to 180°C/350°F/gas 4. Rub the cake tin (If you have one to hand, use a heart shaped one like in the image, however we recommend the Cook 9" springform cake tin) with some butter. Line the base with greaseproof/bake-well paper.
Whisk together the butter and sugar until light, in a medium bowl. Add the eggs, one at a time, beating between additions.
Stir in the essence, half the rum and half the zest and lemon juice and then add the flour, nuts and stir to make an even batter.
Pour the mixture into the prepared tin and bake for 35 minutes or until risen and shrinking from the sides.
Cool for 10 minutes on a cooling rack and then turn out.
Drizzle the remaining rum all over. Scatter over the remaining zest. Mix the icing sugar with just enough juice to create a trickly icing. Drip this all over the cake.