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Lemon Drizzle Cake 1

For the cakeLemonDrizzle_1

225g Butter softened

225g Caster Sugar

275g Self-Raising Flour

2 tsp Baking Powder

4 Eggs

4 tbsp Milk

2 Lemons - grated zest only

 

For the crunchy topping

175g granulated sugar

2 lemons - juice only

 Preheat the oven to 160C/gas 2.

 

· Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin.

Grease the tin and line with the paper, pushing it neatly into the corners of the tin.

· Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended.

· Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.

· Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin.

· Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray.

 

To make the crunchy topping

 

 

· Mix the lemon juice and granulated sugar in a small bowl to give a runny consistency.

· Spoon this mixture evenly over the tray bake whilst it is still just warm.

· Cut into squares when cool and store in an airtight tin.

 

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