Lemon Drizzle Cake
Lemon Drizzle Tray Bake
Delicious and moist lemon flavoured tray bake. It’s very easy to make with store cupboard ingredients. No special ingredients. Cuts into approximately 20 generous pieces. Sealed in an airtight container this cake will keep fresh for up to 3 days.
250g butter or good quality baking butter (margarine)
1 cup castor sugar
4 large eggs
2 cups self-raising flour plus extra for dusting the tray
1 tsp baking powder
Zest and juice of 1 lemon
½ cup castor sugar
Juice of 2 lemons
½ cup desiccated coconut
Preheat the oven to 180 degrees Celsius. Grease an oven tray with 25g butter of the butter and dust with flour.
Beat the remaining 225g butter and castor until light and creamy.
Mix the eggs in one at a time. Add the zest and the juice of the lemon.
Sift and fold in the flour and baking powder until its completely incorporated with the butter mixture.
Turn the mixture into the prepared tray, level the top gently with the back of the spatula.
Bake in the preheated oven for 25 minutes or until a cake tester comes out dry.
Another way of testing to see if a cake is done is to lightly press the centre, when it springs back and is beginning to shrink away from the sides of the tin, the cake is done.
Whilst the cake is cooling in the tray mix together the castor sugar and juice of 2 lemons. Roast the coconut in a warm saucepan until lightly golden brown. Make slight holes all over the cake with a toothpick or a fork. Pour the castor sugar and lemon mixture over the warm cake. The liquid will soak into the cake. Sprinkle the roasted coconut over. Leave to cool completely before cutting into squares.