Lemon Drizzle Cake.
You can have Lemon Drizzle Cake using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Lemon Drizzle Cake
- It’s of Cake.
- You need 225 grams of Caster sugar.
- You need 225 grams of Softened Butter.
- Prepare 2 of gratted lemon zest ONLY.
- It’s 4 tbsp of milk.
- It’s 2 tsp of baking powder.
- You need 4 of eggs.
- You need 275 grams of Self-Raising Flour.
- Prepare of Crunchy topping.
- It’s 2 of Lemon juice ONLY.
- Prepare 175 grams of caster sugar.
Lemon Drizzle Cake step by step
- 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. Preheat the oven to 180C/160C fan/gas 4.
- 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 cold and store in an airtight tin.