Lemon drizzle cake

lemon drizzle 4With all of the beautiful weather we’ve been having recently I wanted to make a light fruity cake that would be perfect to pack into a picnic basket. This recipe was based on a Mary Berry recipe that I saw a while ago on Vivianna Does Makeup.

Personally, I am not  big fan of the traditional thick sugar topping so I have kept mine very thin but have added lemon essence to the mixture to make up for this. If you would like a thicker topping I would double the topping mixture and remove 1 teaspoon of lemon essence from the cake.

lemon drizzle 1

lemon drizzle 2For the Cake:

225g salted butter, softened

225g caster sugar

275g  self-raising flour

2 teaspoons baking powder

4 eggs

4 tablespoons milk

finely grated rind of 2 lemons

2 teaspoons lemon essence

Method:

1) Line and grease a 20 x 20 x 5 baking tray and preheat your oven to 150oC

2) Cream the softened butter and caster sugar in a bowl

2) Beat the eggs and milk together in a separate bowl and gradually beat this into the butter and sugar mixture

3) Add the lemon essence

4) Fold in the flour and baking powder ensuring you remove as little air from the mixture as possible

5) Fold in the lemon rind

6) Tip the mixture into the greased baking tray and place in the center of the oven for 40 minutes

7) Once you have left the cake to cool slightly makes holes all over it with a skewer or knife

8) Make the topping (see below)

9) When the cake is slightly warm drizzle the topping over the cake and wait to set

10) Cut into squares. I made 25 out of mine

lemon drizzle 3

For the topping:

Juice of 1 lemon

100g granulated sugar

Method:

1) Add the lemon juice to the sugar and mix to form a paste. You may find that you do not need all of the lemon juice depending on the size of your lemon