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Mary Berry's lemon drizzle cake

An all-time favourite, lemon drizzle traybake is perfect for bake sales, as it cuts neatly, is easy to transport, and keeps well.

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Calories	297
Total Fat	12g
Saturated Fat	4g
Total Carbohydrate	--
Sugars	--

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Mary Berry's lemon drizzle cake recipe - food channel - easy cake recipes - top Uk celebrity chefs - allaboutyou.com

Serves: 16

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MARY BERRY'S PLUM TORTE
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225g (8oz) butter (room temperature) or vegetable spread (at least 70% fat), plus extra for greasing
225g (8oz) caster sugar
275g (9½oz) self-raising flour
1 tsp baking powder
4 large eggs
4 tbsp milk
grated zest of 2 lemons

For the glaze

juice of 2 lemons
175g (6oz) sugar

Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Grease a traybake tin measuring 30 x 23cm (12 x 9in) and 4cm (1½in) deep and line the base with baking parchment.
Place the butter, sugar, flour, baking powder, eggs, milk, and lemon zest in a large bowl. Beat with an electric mixer for 1–2 minutes, or with a wooden spoon for a little longer, until smooth.
Turn the mixture into the lined tin and spread evenly. Use a spatula to smooth and scrape up all the mixture around the sides of the bowl.
Bake in the preheated oven for 35–40 minutes, or until risen and springy to the touch.
Run a knife around the edge of the traybake to loosen it from the tin, then transfer to a wire rack.
Make the glaze: mix the lemon juice with the sugar and spoon over the warm cake. Leave to cool, then cut into 16 rectangular slices.

Recipe from Mary Berry's Cookery Course, DK, £25

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You can get so much more juice out of lemons if they’re warm when you squeeze them. To warm them up, cut the lemons in half widthways, pop them in the microwave on a high setting for 30 seconds, then squeeze. You will be amazed by how much more juice you will get than if you squeezed them straight from the fridge!