Lemon Drizzle Cake

225g unsalted butter at room temp – in small pieces
225g caster sugar
3 medium eggs
150ml milk
225g s.r. flour, sifted
1.5 tsp baking powder
finely grated zest and juice 2 lemons
110g granulated sugar

Preheat oven to 190C/ 170C fan/ Gas 5.
Put butter and caster sugar in food processor or mixer and beat together until pale and fluffy. Incorporate eggs one at a time, scraping don the sides of the bowl if necessary. Add the milk and whiz the mix to a creamy consistency. Still beating or with the motor running, gradually add the flour and baking powder then the lemon zest.
Put mixture in bar pan, smooth the surface and bake for 30 mins until golden and slightly shrinking from the sides.
Meanwhile, in a separate bowl mix the lemon juice and granulated sugar and set aside.
Prick the cake all over with a skewer (I use the cake tester). Spoon over the lemon juice and sugar mix and leave to cool. (It feels like there is too much juice but it will soak it all up making the cake fabulously moist).
Use Pizza cutter to cut into squares, I usually get about 18 good sized pieces.
Yum!!

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Filed under Citrus Press, Medium Bar Pan, Square Baker

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