For some reason I always seem to make this cake at Easter time. Perhaps it’s the lemony freshness of spring that I’m craving. It’s also perfect to make for colleagues or big parties as a traybake can be cut into numerous slices. I like mine to be extra ‘drizzly’ so that the crumb just holds it own between plate and mouth.
225g butter, softened
225g caster sugar
275g self raising flour
2 tsp baking powder
4 tbl sp milk
2 lemons, finely grated rind
Beat together the butter and sugar until light and creamy, then slowly add the whisked eggs, careful not to let the mixture curdle. If it does curdle don’t worry, with so many yummy ingredients in this mix, there’s no way it won’t turn out to be delicious!
Add the flour, baking powder, milk and lemon zest to the mixture until well combined.
Spoon the mixture into a lined baking tray and bake for 30-40 minutes at 160 degrees.
Once a skewer comes out clean, remove from the over and allow to cool for 15 minutes in the tray. After 15 minutes turn out onto a cooling rack. Prick the top of the cake with a sharp knife and slowly pour over the drizzle mixture. I like to do this slowly over a 30 minute period to ensure that I cram as much lemon drizzle into the cake as possible.