I love lemon cake, it is so fresh and this recipe is so moist its perfect for lunch boxes or a picnic. I always use Mary Berry recipe as it never fails and it keeps really well.
I did use this for the first time the new Stork with butter it did give a nice creamy effect and a nice texture to the cake.
This recipe makes 16 slices or less if you want bigger slices.
225g Butter I used the new stork baking butter
225g caster sugar
275g Self raising flour
1tsp baking powder
4 large eggs
4 tbsp milk
grated zest of 2 lemons
FOR THE GLAZE
juice of the 2 lemons
175g granulated sugar
Preheat the oven to 180’c fan 160′ and prepare a baking tin with baking paper, I use a roasting tin the size 12 x 9 inch it works perfectly for all traybake recipe.
Place the butter, sugar, flour, baking powder, eggs , milk and lemon zest into a bowl using a freestanding mixer or a held mixer which ever is easier, mix for 1 – 2 minutes.
Turn the mixture into your prepared tin spread evenly using a spatular to get all the mixture making sure all corners are full with the cake mix.
Bake in the preheated oven for around 30 mins this does depend on ovens yours may take a little longer if it does don’t worry.
Make your Glaze by adding the juice of two lemons to the sugar and mixing well.
Once your cake is golden and springy to touch you know its ready, place your cake out of the tin onto a wire rack and whilst the cake is warm spoon over the lemon sugar mix to the cake and spread evenly all over.
Allow to cool completely before serving then store in an air tight container.