Now the days are lighter for longer my chickens are laying more eggs. My favourite thing to make with the eggs is cake! I have such a sweet tooth and I have always been able to bake good cakes.
I would like to share the recipe with everyone so I thought I would share it on my blog. This lemon drizzle recipe is a Mary Berry recipe and is amazing, my family are always asking me to make some.
You will need:
A traybake or roasting tin roughly 12 x 9 x 1.5 inches
225g butter (I use margarine)
225g caster sugar (I use granulated, it’s cheaper)
275g self raising flour
2 level tsp baking powder
4 large eggs
4 tbsp milk
Finely grated zest of 2 unwaxed lemons
FOR THE TOPPING
175g granulated sugar
Juice of 2 lemons
Preheat the oven to 160 degrees/fan 140 degrees or gas mark 3. Grease the tin and line with baking parchment.
Measure all the ingredients into a large bowl and beat well for 2 minutes, until well blended. I mix all my cakes in a food processor, which was my mums and I believe it is older than myself!
Turn the mixture into the tin and spread evenly.
Bake for 35-40 minutes. I always test it at 35 minutes by putting a knife in the middle and make sure it comes out clean, if the knife is not clean put it back in the oven for a further 5 minutes or until cooked.
Allow the cake to cool slightly in the tin, then remove and place on a wire rack placed over a tray to catch the drips of the topping.
Mix the sugar and lemon juice together then spoon the topping evenly on the cake, whilst it is still warm. Allow to cool before cutting.
NOW TRY NOT TO EAT THE CAKE ALL IN ONE GO!