Lemon Drizzle Cake
Lemon Drizzle Cake
Ingredients:
- Butter (softened) 8 oz
- Caster sugar 8 oz
- Flour 10 oz
- Baking powder 2 tsp
- Eggs 4
- Milk 4 tbsp
- Finely grated lemon rind of 2 lemons
Method:
- Pre-heat the oven to 160°C. Beat all ingredients well for about 2 minutes until well blended. Turn the mixture into a greased and lined tin. Level the top gently with the back of the spatula. Bake in the middle of the pre-heated oven for about 35-40 minutes or until the cake springs back when pressed lightly with a finger. Allow the cake to cool in the tin for a few minutes then lift out of the tin still in the lining paper. Carefully remove the paper. 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 traybake whilst it is still just warm. Cut into about squares when cold.
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