You might have noticed a sudden influx of zippy flavours in my recipes – spring is such a transforming time of year, its difficult to not pay homage to it in your cooking – moving to fresh, bright and zingy flavours and away from comforting, warming stodge!
Lemon drizzle cake must be the freshest cake around – I don’t know anyone who would turn down a slice of this sweet sherbety delight. This is a friendly version of a Mary Berry recipe which gives an unsurprisingly traditional finish – a light fluffy sponge with a crisp, sugary top layer.
Lemon Drizzle Tray Bake (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
- 200g self-raising flour
- 1/2 tsp bicarbonate of soda
- 100g caster sugar
- Pinch of salt
- 100ml sunflower oil
- 150 ml oat milk
- 1/2 tsp lemon juice
- 1 tsp lemon essence (optional)
- Zest of 1 lemon
for the drizzle:
- Juice of 1 1/2 lemons
- 80g granulated sugar
- 40g caster sugar
– Preheat the oven to 180 degrees centigrade/gas mark 4
– Line a square cake tin with parchment
– In a large bowl sift together the flour, bicarbonate and salt. Stir in the sugar and lemon zest.
– In a separate bowl, combine the oil, milk, lemon juice and lemon essence (if using)
– Pour the wet ingredients into the dry and gently mix to form a smooth batter
– Pour into the tin and level off the top.
– Bake for about 30 minutes, or until a knife comes out clean. Cool in the tin.
– While the cake is baking, combine the sugar and lemon juice, it should make a thick liquid
– Drizzle the lemon and sugar mix over the cake whilst it is still hot. When cool, cut into squares.