The Bear and I made this amazing lemon drizzle traybake, a Mary Berry recipe a few weekends ago. It was absolutely amazing, spongey, lemony and sweet. Some tips – make sure your baking powder is fresh (for that spongey texture, and cake-rise) and for the glaze, gradually add sugar to water. I didn’t (want to) use 175g sugar for the glaze (on top of the 225g already in the cake mix) and found a gradual approach to the glaze-mix was a sensible one for me.
My colleague bought lemon drizzle cake from a farmers’ market last week, and it was divine. It was the perfect opening recipe for my new KitchenAid. I found a simple recipe by Tana Ramsay and got working. I added zest of 2 lemons rather than the 1 as suggested in the recipe. It was a tasty, dense cake, which made Hubby a happy man.
- 225g castor sugar
- 225g butter, softened
- 4 eggs at room temperature
- 225g self raising flour
- zest of 2 lemons
- juice of 1 1/2 lemons
- 3 tbsp castor sugar
- Pre-heat the oven at 160 degrees celsius
- Cream the butter and sugar until pale and creamy
- Beat in one egg at a time
- Mix in the flour and lemon zest until combined
- Grease and line a 9″ spring form pan (or tin loaf as suggested in the recipe)
- Pour the batter into the pan and bake in the oven for 45 to 50 minutes
- Test if the cake is done, remove from the oven and leave the cake in the tin
- Make the glaze by melting the sugar and lemon juice in a pan
- Prick all over the top of the cake with a toothpick
- Pour the glaze over the cake and leave to cool completely
- Remove the cake from the tin and serve with a nice cup of tea!