Lemon Drizzle Cake

This is a very easy cake to make.. You just whack all the ingredients into a bowl and whisk… This cake is light and the lemon drizzle topping sets to a nice crunch. Its even more delicious if your split the cut slices in half and fill with fresh cream… Makes a delicious desert as I added fresh raspberries..  

 

Ingredients

225g (8oz) Butter( room temperature) of vegetable spread  (at least 70% fat),plus extra for greasing.

225g (8oz caster sugar )  [I only used 6 ouches ( 175g) to cut down the sugar content]

275g (9 1/2 oz ) Self-raising Flour.

1 tsp baking powder

4 large eggs

4 tbsp milk

grated zest of 2 lemons.

For the Glaze:

Juice of 2 lemons

175g (6oz) Sugar.

Method.

1. Preheat the oven to 180*C ( fan ovens 160C/Gas 4 ) Grease a tray-bake tin measuring 30cm x 23cm ( 12in x 9in ) and 4cm ( 1and half inches deep ) and line the base with baking parchment/grease-proof paper.
2. Place the butter, sugar, flour, baking powder, eggs, milk, and lemon zest in a large bowl. Beat with an electric mixer for around 2 minutes, if using a wooden spoon considerably longer, until fluffy and smooth.
3. Turn the mixture into the lined baking tray. spread evenly with spatula until smooth  scrapping all of the mixture from the sides of the bowl
4. Bake in the centre of the preheated oven for 35-40 minutes or until well risen and spongy to the touch.
5. Run a knife around the edge of the tray-bake to loosen it from the tin, then transfer to a wire rack .
6. Make the glaze:- mix the lemon juice of the two lemons with the 6oz of sugar stir it well, then spoon evenly over the top of the cake while the cake is still warm from the oven. use all of the mixture up and allow it to soak into the cake and then allow to cool.

*note you can get more lemon juice from a lemon if you squeeze from room temperature than lemons straight from the fridge.

Source: Mary Berry Cookbook I have.