Lemon Drizzle Cake
Tuning to my favorite baking show, The Great British Bake Off got me wanting to try out Mary Berry's Lemon Drizzle Cake.
The best part is, you put ALL THE INGREDIENTS in the mixing bowl and whisk it for a minute, put it in the oven and it's done.
Just hate all the washing ups.
Notice the sugary crust on top of the cake.. he he that's my favorite bit.
225 g butter, softened
Drizzle some icing sugar over the cake. Cut into squares when cold.
Enjoy...jue
225 g caster sugar
275 g self-raising flour
2 tsp baking powder
4 eggs
4 tbsp milk
2 lemons, grated zest only
For the crunchy topping
175 g granulated sugar
2 lemons, juice only
Grease the tin and line with the paper into a square tin, pushing it neatly into the corners of the tin. Preheat the oven to 180 deg cel.
Mix all the ingredients into a large bowl and beat well for about 2 minutes, until well blended.
Pour mixture into the prepared tin. Level the top gently with the back of the spatula.
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.
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 cake onto a wire rack placed over a tray.
To make the crunchy topping ( I lessen the sugar)
275 g self-raising flour
2 tsp baking powder
4 eggs
4 tbsp milk
2 lemons, grated zest only
For the crunchy topping
175 g granulated sugar
2 lemons, juice only
Grease the tin and line with the paper into a square tin, pushing it neatly into the corners of the tin. Preheat the oven to 180 deg cel.
Mix all the ingredients into a large bowl and beat well for about 2 minutes, until well blended.
Pour mixture into the prepared tin. Level the top gently with the back of the spatula.
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.
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 cake onto a wire rack placed over a tray.
To make the crunchy topping ( I lessen the sugar)
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.
Drizzle some icing sugar over the cake. Cut into squares when cold.
Enjoy...jue
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