Tuesday, 7 August 2012
Lemon Drizzle Tray Bake
One of my favourite recipe books is Mary Berry's Baking Bible. It is my favourite because I know that whatever recipe I choose - it'll be awesome.
I had some lemons that needed using up so I looked up 'lemons' in the (baking) Bible and out popped a lemon drizzle tray bake recipe. Which is basically a lemon drizzle cake that isn't baked in a loaf tin and therefore doesn't take donkey years to cook.
And as usual, it turned out great (because of her recipes - not blowing my own trumpet!). It has a really yummy crunchy topping. Here's the recipe....I recommend it.
1. Pre-heat the oven to 160ºC2. Place all the ingredients into a bowl and beat until well mixed3. Bake for 35-40 minutes (or until the cake starts to come away from the sides and is springy)4. Let it cool a little but whilst it's still warm mix the crunchy topping sugar and lemon juice together and pour over the cake.5. Leave to cool completely and then consume