Lemon Drizzle Cake

I love lemon desserts and I also have a major sweet tooth. This cake is so heavenly, it's literally pure joy with each bite!

I'd been craving lemon drizzle cake for a while, so to satisfy my cravings I googled a recipe from the Queen herself, Mary Berry!

You will not be disappointed! The sponge is so moist and springy, it has the perfect amount of citrus and it's just soooo moreish!
Ingredients:

For the cake:

• 225g butter, softened
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 eggs
• 4 tbsp. milk
• 2 lemons, grated zest only

For the crunchy topping:

• 175g granulated sugar
• 2 lemons, juice only

Grease and line a rectangle roasting tin (30 x 23 x 4 cm) with baking parchment. Preheat the oven to 180C/160c fan/gas 4.

Measure all the ingredients for the cake into a large bowl and beast well for about 2 minutes, until well blended.

Turn the mixture into the prepared tin, scrapping 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.

Bake in the middle of the oven for about half an hour, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin.

Leave the cake to cool in the tin for a few minutes then lift out of the tin while still in it lining paper. Place onto a wire rack to cool.

Crunchy topping added & left to cool before cutting

 To make the crunchy topping, mix the lemon juice and sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the tray bake whilst it is still warm. Any mixture that falls onto the paper, spoon back onto the cake. Cut into squares when cold and store in an airtight container.

Tastes amazing!!