Friday, 27 February 2015

Lemon drizzle tray bake -Mary Berry style

Hi everyone. Today I thought I would share some baking that I did a couple of days ago. I have not baked in years but really fancied making something so I had a bit of a browse online and found a lovely looking recipe by Mary Berry. It was really easy to make and turned out gorgeous, even if I say so myself. 

Above is when it was still cooling and absorbing the 'drizzle' mixture. The photo below is of the 2 pieces I saved for hubby - I took the rest of it in to work for my colleagues on the night shift.

I think this has made me want to bake even more so expect a few more cakes and things from me from now on. The recipe and method are below ..... hope you have a go too :)

275g self raising flour
225g butter, softened
225g caster sugar 
2tsp baking powder
4tbsp milk
4 large eggs
grated zest of 2 lemons

For the topping:
Juice of 2 lemons
175g granulated sugar

1. Lightly grease and line a 30 x 23cm tin. Preheat your oven to 160°C.
2. Mix all the ingredients together in a large bowl for a few minutes.
3. Empty the mix into the tin and level the top with the back of a wooden spoon or spatula.
4. Bake for approximately 40 minutes, until golden and the sponge springs back when pressed lightly.
5. Leave the cake to cool in the tin for a few minutes. Carefully remove the paper and allow the cake to cool on a wire rack.) Prick the cake all over the top with a fork.
6. While the cake is cooling, mix the topping ingredients together in a small bowl. Drizzle the topping over the cake while it’s still slightly warm. When the cake cools, this ‘syrup’ forms a crunchy lemony sugary glaze.
7. Cut into squares once completely cooled.  (I made 24)

Have a wonderful weekend, hope you have fun whatever you make xxx


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