Lemon drizzle cake

Light, fluffy and a quick easy cake to make when you fancy something sweet. It is important to spoon the glaze on to the cake while it’s still warm so the lemon juice soaks in properly. This traybake can be stored in an airtight container for 3–4 days and frozen for up to a month mind you mine never lasts that long, it is are gone in a flash! This is a Mary Berry recipe, the queen of baking and this always delivers.  

225g butter

225g caster sugar
275g self raising flour
2 level tsp baking powder

4 free-range eggs
4 tbsp milk
2 unwaxed lemons, finely grated zest only

For the glaze
175g granulated sugar

2 lemons, juice only

Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
2. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
3. Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the center of the cake.
4. Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
5. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
6. Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.