The best bit of a lemon drizzle cake is the lemon drizzle. Frankly, the cake is nothing without the drizzle.
I've often felt that there is not enough drizzle for the average lemon drizzle cake, but happily I have found a solution.
This is Andrea's recipe but she freely admits she stole it from the wonderful Mary Berry.
- 225g margarine (I use olive spread)
- 225g sugar (granulated or caster)
- 275g self-raising flour
- 2 tsps. baking powder
- 4 eggs
- 4 tbsps. milk
- Finely grated zest of 2 lemons
- For the crunchy topping: 175g granulated sugar
- Juice of 2 lemons
- Line 30cm x 23cm traybake tin with baking parchment
- Heat oven to 160’ C/325’ F/ Gas Mark 3
- Beat margarine and sugar until light and fluffy
- Add the eggs 2 at a time with a spoonful of the SR flour to stop the mixture curdling. Continue adding the flour and baking powder, mixing well after each addition
- Add the milk and the lemon zest, mixing in well so it is evenly distributed
- Turn the mixture into the prepared tin and level the top gently with the back of a spatula
- Bake in the middle of the oven for 35 – 40 minutes until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin
- 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 just warm
- Cut into squares when cold
If you have struggled, as I have, to find a suitable tray bake tin, then I recommend you invest in a Silverwood tin which gives you all sorts of cake size options and is also good for those strapped for storage space.