Recipe | Lemon Drizzle Cake

I've made a fair share of cakes in my time, but surprisingly I've never made a Lemon Drizzle cake, and for a first attempt I think it turned out really well! I followed Mary Berry's recipe, who is the Queen of cakes so I expected nothing less than perfection! It's not the healthiest of recipes but you have to treat yourself sometimes! 

Makes 16 Squares

Ingredients - 

For the sponge - 

225g Butter

225g Caster Sugar

275g Self Raising Flour

1 tsp Baking Powder 

4 Eggs

4 tbsp Milk

Grated zest of 2 lemons

For the glaze - 

Juice of 2 lemons

175g Sugar 

Method - 

1. Preheat the oven to 180 degrees C/Gas Mark 4. Grease a baking tray and line with baking parchment. 

2. Cream together the butter and sugar with a wooden spoon, sift in the flour and baking powder. Add eggs one by one, mixing after each addition, stir in milk and lemon zest. 

3. Place the mixture into a lined tin, and spread evenly. Use a spatula to scrape all the mixture out of the bowl and smooth down the mixture. 

4. Bake in the preheated oven for 35-40 minutes, until risen and springy to the touch. 

5. Run a knife around the edge of the traybake to loosen it from the tin, then turn out onto a wire rack. 

6. Make the glaze, mix lemon juice and sugar and spoon over the warm cake, leave to cool then cut into squares.