This recipe comes from a Mary Berry classic, and you'd have to work really hard to get it wrong. The trick is to leave the sponge to cool slightly before adding the syrup so it doesn't all sink to the bottom, but not too cool that it doesn't soak through.
Either way you'll end up with a moist sponge full of lemony goodness with a sweet, crunchy topping - enjoy!
Ingredients:
225g softened butter
225g caster sugar
4 eggs
275g self-raising flour
2 level teaspoons baking power
Finely grated rind of 2 lemons
4 tablespoons milk
Method:
Preheat the oven to 160C (140C Fan) and line a brownie baking tray with baking paper
Mix together the butter and sugar until light and fluffy
Beat in the eggs one by one
Mix in the flour and baking powder
Once all combined mix in the lemon zest
If the batter feels too thick, add in the milk, tablespoon at a time and mixing between each addition until it's the right consistency. You may not need all of the milk, or you may need a little more
Pour the mixture into the tray and bake for 40 minutes or until a toothpick comes out clean
While the cake is baking, make the topping by mixing together the granulated sugar and lemon juice. Make sure to give it an extra stir just before you pour it, otherwise the sugar will have sunk to the bottom
Once baked, leave to cool slightly (around 5 or so minutes) then pour over the topping, spreading it evenly
Once cooled, cut into squares and enjoy!
I'd love to see your bakes! Tag me on instagram @Lizabee.Bakes and include the hashtag #Lizabeebakes
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