Lemon Drizzle Cake

This makes up to 30 squares, depending on how big a square you need! 😋

Ingredients:

225g soft margarine

225g caster sugar

275g plain flour

4 tsp baking powder

4 large eggs

4 tbsp milk

2 lemons

SEE BELOW FOR THE TWO DELICIOUS TOPPINGS AND THEIR  INGREDIENTS.

FIRST.

Find a tray-bake tin size 30cm x 20cm.

Grease it, line the base with grease-proof paper, then grease the paper.

SECOND.

Put on the oven at 180 degrees C (160 degrees C if you have a fan oven).

THIRD.

Find a large bowl, put all the above ingredients into it EXCEPT the 2 lemons!

Using a fine grater, remove the zest (the outside lemon peel BUT NOT THE WHITE PITH UNDERNEATH) and add to the bowl.

FOURTH.

Find an electric mixer. Starting SLOWLY,  beat all the ingredients for at least 2 minutes until creamy.

(A wooden spoon will work but take a lot longer). (You may want to put your mixing bowl inside the sink or a washing-up bowl to avoid spills ;-) 

Using a plastic spatula, carefully tip the bowl and spread out the mixture into your prepared tin. Make sure it goes right into the corners, otherwise these may burn if thinner.

FIFTH.

Bake for 40 mins or until it looks golden and you can press your finger carefully into the top of the central part and it all springs back! So check 5 minutes before your timer rings and give it a few minutes extra if your finger leaves a mark! The photo above shows the color and size of the finished cake.

SIXTH.

While it bakes, clear up! Make sure you wash up all the dishes (or use the dishwasher) and wipe up any messes you made. Keep the lemons and scales out on the side!

Find two baking racks and place on top of newspaper/greaseproof paper on your work-counter.

Carefully run a small knife round the edge of your baked cake.

Place one rack over the top of the tin, turn it all upside down holding firmly, and the cake should slip out into the rack.

Remove all the grease-proof paper.

Get your second rack and sandwich the cake between both, flip it over, and now let the cake cool slightly while you decide which TOPPING to use! 😋 

CHOICE OF TOPPINGS.

ONE.

THIN GLACE ICING.

WEIGH 225g Icing sugar and sift through a sieve into a bowl to get rid of any lumps.

Cut the two lemons in half and squeeze the juice (by hand or using a fruit press) into a cup. 

MAKE SURE THERE ARE NO PIPS!

Make a hole with spoon or spatula in the center of your bowl, measure one tablespoon of juice and stir. Then add another tablespoon and see if enough to mix all the sugar until it is smooth and covers the back of a spoon. If it all slides off, add a bit more sieved icing sugar. If too thick to spread, add a bit more lemon juice.

Spread the icing over your cake, let it set then cut into squares.

OR

TWO

QUICK CRUNCHY TOPPING.

WEIGH 175g of either white or  light brown GRANULATED sugar into a small bowl.

Cut the two lemons in half and get the juice as above, with NO PIPS!

Start with one tablespoon of juice and sprinkle over your GRANULATED sugar, then stir it around gently with a fork. You need to keep the sugar crystals crunchy. Sprinkle another tablespoon of juice very gradually but DON'T make the mixture too runny! It needs to be spread over the top of your cake and STAY on it!

Then you can cut your cake into squares and serve it!

Turn any left-over lemon juice into a refreshing drink with fizzy or plain water and ice cubes (you might want to add a bit of sugar)!

This cake lasts maximum one week...Otherwise it goes stale