There are some recipes which have been passed from person to person until its origin is lost. This lemon drizzle cake is one of these. It found its way to me after I had a slice at my Favourite London Aunt’s kitchen table. A burst of lemony freshness, moist buttery fluffy goodness melting in mouth.
I have been making this cake for a while now and have passed it on to many friends as well. Now, I bring this unadorned deliciousness to our Virtual Tea Party, hosted by Su at zimmerbitch. Hope you enjoy!
- 225g butter , softened
- 180g sugar
- 4 eggs
- 275g flour
- 4 teaspoons baking powder
- 4 tablespoons milk
- finely grated rind of 2 lemons
- 100g granulated sugar (original recipe called for 200g – adjust to your taste!)
- juice of 2 lemons
- Line a roasting tin, 30 x 23 x 4 cm (12 x 9 x 1 ½ inches). Pre-heat the oven to 160°C.
- Cream butter & sugar.
- Beat in the eggs.
- Fold in the flour & baking powder.
- Stir in milk & lemon rind.
- Turn the mixture into the prepared tin. Level the top gently with the back of the spatula.
- Bake for 35-40 minutes or until the cake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.
- Allow the cake to cool in the tin for a few minutes. Lift the cake out of the tin still in the lining paper onto a wire rack.
- Gently mix the lemon juice and granulated sugar in a small bowl. Do not dissolve the sugar.
- Spoon this mixture evenly over the traybake whilst it is still just warm.
- Cut into about squares when cooled.