Lemon Drizzle Cake (s)

Very traditional and more-ish, I use this recipe so often that I have calculated quantities for a small round tin, an oblong tin, and a roasting tin!!

Another very old recipe - so imperial measurements!

Ingredients

For the cake:

Small Oblong Roasting

6 oz 8 oz 10 oz soft baking margarine

6 oz 8 oz 10 oz caster sugar

8 oz 10 oz 12 oz self raising flour

1 tsp 11/2tsp 2 tsp baking powder

1 2 3 lemon (s) zest

1tsp 11/2tsp 2 tsp lemon essence

3 4 5 large eggs

11/2 tbsp 2 tbsp 21/2 tbsp milk

also, for the drizzle:

1 2 3 lemon (s) juice

6 oz 8 oz 10 oz granulated sugar

Method:

1 Pre heat the oven to 170 C Fan. Grease and line your preferred size of tin.

2 Put all the ingredients for the cake into a large bowl and mix with an

electric hand or stand mixer until combined.

3 Turn into the tin and bake until done! Of course timings will vary

according to the size of your cake! Start to test at 30 minutes, the largest

may take up to 50 minutes. Testing with a skewer in the middle of the cake

is essential. No soft mix should adhere to the skewer.

4 Leave the cake in the tin, and cool for at least 8 minutes, or until warm

but not hot (or your drizzle will run straight through, which is not a lot of

use to anyone!)

5 Prick the top of your cake all over with a skewer (to let the juice in!).

Mix the lemon juice and the granulated sugar and spread across the top of

your cake. The juice will permeate the crumb, and the sugar will create a

lovely crunchy topping

6 Leave to cool in the tin before turning out.

Note: I always cut the largest cakes into squares before removing from the baking tin - the cake can be quite tricky to handle whole.