Mary Berry's Lemon drizzle cake

Make this delightful lemon drizzle cake for a temptingly easy teatime treat
By Mary Berry
Mary Berry's Lemon drizzle cake
  • Rating:
  • Serves: makes 30 squares
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the cake

  • 225 g butter, softened
  • 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

Method

1. Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin. Grease the tin and line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 180C/160C fan/gas 4.

2. Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended.

3. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.

4. 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.

5. 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 tray bake onto a wire rack placed over a tray.

6. To make the crunchy topping, 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. Cut into squares when cold and store in an airtight tin.

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