Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 225 grams Caster sugar; 225 grams Softened Butter; 2 gratted lemon zest ONLY; 4 tbsp milk; 2 tsp baking powder; 4 eggs; 275 grams Self-Raising Flour; 2 Lemon juice ONLY; 175 grams caster sugar

ToffuPanda @cook_3001387

Dublin, Ireland

Easy. Tasty. Yummy !!!

ToffuPanda @cook_3001387

Dublin, Ireland

Easy. Tasty. Yummy !!!

Saved

Ingredients

45 mins

4 servings

Cake
225 gramsCaster sugar
225 gramsSoftened Butter
2gratted lemon zest ONLY
4 tbspmilk
2 tspbaking powder
4eggs
275 gramsSelf-Raising Flour
Crunchy topping
2Lemon juice ONLY
175 gramscaster sugar

Saved

Steps

45 mins

1

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
2

Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended
3

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
4

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
5

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
6

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