Never baked Lemon Drizzle before yesterday but a dear colleague is moving on to new challenges and this cake is her favorite. It’s taken me a while to find the elusive 30 x 23 cms tray that Mary Berry uses (if you follow me on twitter you may have caught my grumblings). I was tempted to pimp this but i’m playing safe today.
So what next…
Grease and line your 30 x 23 cms tin with baking parchment/paper (remember, if you use larger tin you wont get the same rise). Line your tin I and heat your oven to 140°c (fan) or Gas mark 3 then weigh out and prepare your ingredients but hold on for the crunchy topping.
You will need
- 225g Softened Butter
- 225g caster sugar
- 275g Self-raising flour
- 2 level teaspoons baking powder
- 4 large eggs
- 4 tablespoons of milk
- finely grated rind/zest of 2 lemons
For the crunchy topping you will need
- 175g granulated sugar (beware not to use a finer grade or you will not get the crunch)
- Juice of 2 lemons (beware to to use large lemons – read on to see why)
- Measure the butter, caster sugar, SR flour, baking powder,eggs, milk and lemon zest/rind into your bowl and beat until well blended. Remember your butter must be soft to touch before your start this process.
- Turn your mixture into the greased/lined tray and gently level
- Place the tray in the oven on a middle shelf for 35-40 minutes – or until the cake has pulled back from the sides of the tin and if you gently press the middle if fingertips you see it spring back
- Leave the bake in the tin to cool for five minutes.
- When times up, turn it out on a cooling rack and carefully peel the parchment/paper from the base and leave to cool further
- Make your crunchy topping by mixing the granulated sugar and lemon juice in a small bowl to give a runny mixture
- Spoon this over the cake while it is still warm
- Cut into squares once cold.
My oven was slightly too hot – school girl error – always check your temperature or expect that doming.
The lemons, despite being fabulously juicy, produced a lot of juice which is never a bad thing. However I think the amount of juice they produced took the crunch from the topping – too much juice to sugar. It could also have been that the bake was too warm and melting the sugar . What I do know is that baking is a learning curve and next time I will measure juice to try and find that perfect mix and use a more averaged size lemon. In the meantime a cheats sprinkle of granulated the morning after gave these the crunch they deserved.
Every cloud has a silver lining as these lemons gave me an incredibly zest and moist lemon drizzle and I look forward to baking this again but next time with some savory thyme.
Hope you like this and my pictures and if you try this with a twist then please share your thoughts.
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