Equipment
- Ninja Foodi
Ingredients
- 225 g Butter
- 225 g Caster Sugar
- 225 g Self Raising Flour
- 1/2 tsp Baking powder
- 2 Zest & Juice of unwaxed Lemons
- 4 Eggs
- 100 ml Granulated Sugar (Alternative Icing sugar)
- 700 ml Boiling Water
Instructions
- Grease a 8 inch/20 cm cake tin with a little butter and flour.
- Tip the butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour, the baking powder and lemon zest and blend until smooth.
- Pour the batter into the lined baking tin, flatten the top with the back of a spoon.
- Turn on the Ninja, select Combi-Steam/Steam bake program, set the temperature at 160° celcius and the time at 25 minutes.Pour the boiling water into the cooking pot, use the detachable diffuser and put the cake tin into the cooking pot. Start the baking.
- Meanwhile, stir together the lemon juice and sugar. When the cake has cooked, poke holes in the top using a skewer or a chopstick. Drizzle over the icing, set aside for a few minutes, and serve.
Notes
To freeze the lemon drizzle cake, make the cake up to step 3 and allow the cake to cool completely. Wrap in a double layer of clingfilm and freeze for up to 3 months. Defrost at room temperature, wrapped, for 3 hours. Continue with the recipe and then pour the lemon drizzle icing over the defrosted cake before serving.