Lemon Drizzle Ring Cake

I have baked Lemon Drizzle Cakes in the past and most of them have been unsuccessful by sinking in the middle from either not baking it for long enough or by opening up the oven too much when it is cooking allowing the heat to escape and for the cake to collapse. I knew one day i was going to cook a nice lemon drizzle cake without it sinking in the middle and this is when i came across a few ring cake recipes and thought why not try a lemon drizzle ring cake.

So here it is the recipe for the Lemon Drizzle Ring Cake:

Ingredients
200g butter, plus extra for greasing the tin
200g golden caster sugar
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
200g icing sugar
grated zest and juice of 1 lemon
grated zest for decoration, optional.

Method

1. Preheat the oven to gas mark 4. Butter a 20cm round ring mould thickly and dust with flour.
2. Place the butter and caster sugar in a large mixing bowl and beat until smooth and creamy. Gradually beat in the eggs, a little at a time, until smooth, add in a little flour with each egg addition to prevent the mixture from curdling. Add in the flour, baking powder and lemon zest and beat until smooth.
3. Once the mixture is smooth, spoon the mixture into the ring mould and spread it level. Bake for 30-40 minutes in the middle of the oven, until firm, risen, golden and a knife comes out clean when put into the cake. Turn it out of the tin onto a plate and allow to cool.
4. While the cake is cooling you can make the icing to go on top. In a bowl, mix the icing sugar with just enough lemon juice to make a thick pouring consistency. If you find after adding all the lemon that it is still a bit too thick then add in a tiny amount of cold water to thin out the icing. Once the desired thickness of icing is achieved then pour the icing over the cake drizzling it over the cake. If you want to sprinkle some grated lemon zest over the top of the icing then feel free. It just depends on how strong you want the cake to be lemon flavoured.
5. This will keep in a cake tin for 3-4 days, thats if it lasts that long!