|lemon drizzle cake|
2 lemons - zest for the cake, juice for the topping
225g soft margarine
225g caster sugar
275g self raising flour
2 teaspoons of baking powder - level ones please
4 tablespoons of milk
Mix all the cake ingredients together - you can use a hand mixer or Kenwood to make it easier.
I should say this is my basic tray bake cake mixture that I add flavours too, and you can do the same if you like.
For my tray bakes I use a square tin ( 9" or 23cm) that I got from Lakeland and line it with one of those paper cases that you can get from supermarkets or again Lakeland.
Bake at 160 fan for about 30+ minutes until it is golden and a skewer comes out clean.
Now lift the cake out of the tin, still in it's paper case and leave to cool on a rack.
While it is cooling mix the juice of the lemons with175g of granulated sugar. This will seem an awful lot but don't worry!
When the cake is warm, rather than hot, put it back in the tin still in it's paper case. Stab it with a skewer, about every 2cm, there is no need to be precise!
Spoon the lemon juice mixture over the cake surface and leave to cool in the tin.
My theory is that by leaving it like this, all the icing mixture really soaks into the cake and makes it very lemony and moist. Be warned it is very sticky!
Cut into squares when you need to eat it!