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. 



Related Posts Plugin for WordPress, Blogger...
Blogger Template Created by pipdig