Lemon Drizzle Cake with Candied Peels

Another Birthday, another cake. Was really proud of this one. The person's favourite cake is lemon drizzle and I don't like to disappoint. Super moist and candied peel made a lovely addition which made it unique. Dedicated to Dan, whose Birthday I baked it for.

Makes 1 Cake

You will need 20cm Square Cake Tin

Cake Batter
225g Butter cybed at room temperature
225g Caster Sugar
2 Zests of Lemon
250g Self Raising Flour
2 tbsp Lemon Curd
25g Poppy Seeds
1 tsp Baking Powder
3 Large Eggs

Drizzle
100g Granulated Sugar
3 tbsp Lemon Juice (Use the juice of the lemons)

Candied Peels
40g Caster Sugar
100ml Water,
Sliced Rinds of Lemons

1. Grease a 20cm cake tin with parchment paper. Preheat the oven to 180c/160c fan assisted.

2. In a bowl cream the butter and sugar together. Then add the eggs and mix. Add the lemon zest, lemon curd, poppy seeds, baking powder & self raising flour and give a good mix.

3. Tip the mixture in the greased cake tin and put in the centre of the oven for 30-40 minutes.

4. To make the candied peels, in a pan add the ingredients and allow to boil. Once the sugar has dissolved allow to simmer for 15 minutes. Get some greaseproof paper and place the candied peels on the paper. Allow to cool. They should begin to harden.

5. To make the drizzle, mix the ingredients. Once the cake has baked, allow to cool and remove from tin. Top with drizzle and place the candied peels on top. Enjoy!