Lemon Drizzle Cake
One of my absolute favourites! Full of energy and zesty zing. Colour of sunshine! Moist inside and crunchy on top. The cake has to be still warm when the topping is added (but not too hot otherwise the syrup will run straight through the cake) and the syrup will be absorbed quickly leaving the crunchy sugar on top.
225g caster sugar
275g self-raising flour
2 tsp baking powder
4 large free-range egg
4 tbsp milk
Finley grated rind of 2 lemons
For the crunchy topping
175g granulated sugar
Juice of 2 lemons
- Heat the oven to 160ºC. Grease a 30 x 23 cm traybake or roasting tin, then line it with baking paper.
- Measure all the ingredients for the traybake into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top gently with the back of a spatula.
- Bake in the pre-heated oven for 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin for a few minutes then turn out, carefully peel off the baking paper and finish cooling on a wire rack. Stand the wire rack on a tray to catch any drips of the topping.
- To make the crunchy topping, mix the granulated sugar and lemon juice in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake while it is still a little warm. Cut into 30 squares when cold.