Lemon drizzle cake is a common bake in spring thanks to its bright, citrusy flavours and light texture. The cake's light sponge and tangy lemon flavour make it a perfect dessert for this time of year, offering a welcome change from the heavier foods of winter. lemon drizzle traybake cake has "been a hit since the 1960s", and it's the she is most asked for when stopped in the street.
It's great for sharing, taking just 35 minutes to bake in the oven with few ingredients needed. What's more, it lasts for up to four days in an airtight container, but can also be frozen for one month.
Ingredients:
For the cake:
225g baking spread
225g caster sugar
275g self-raising flour
Two level teaspoons of baking powder
Four free-range eggs
Four tablespoons of milk
Two unwaxed lemons, finely grated zest
For the glaze:
175g granulated sugar
Two lemons, juice only
Method:
Start by preheating the oven to 180C or 160C Fan and grease a 12x9inch tray with butter and line it with baking paper.
Measure all the ingredients into a large bowl and simply beat for two minutes or until well mixed. Turn the mixture into the prepared tin and level the top.
Bake for 35 to 40 minutes, and whilst it is in the oven, make the glaze by mixing the sugar with the lemon juice.
Leave the cake to cool for five minutes before lifting it out with the paper and placing it on a wire rack over a tray.
It's important to spoon the lemon drizzle onto the cake while it is still warm so the lemon juice soaks into the sponge properly.
Brush the glaze all over the surface of the warm cake and leave it to set. Once cool, remove the lining paper and cut it into slices to serve.
