To me, Mary Berry is and always will be the Queen of all things baked, closely followed by resident Princess Nigella.
In this months Good Food magazine was an amazing section on Cakes for any occasion & so I decided to try a couple of them on a rather bright Sunday afternoon. Both children were full of cold & I thought some spoon licking would be a good distraction.
Prior to my additions, the recipe reads as:
225g butter softened225g caster sugar
275g self raising flour
2 level tsp baking powder
4 large eggs
4tbsp milk
finely grated zest of 2 lemons (although I used 1 lemon & 1 lime - fruit bowl inspired me to adapt)
Juice of 2 lemons (1 lemon and 1 lime in my case)
175g granulated sugar
Pre heat the oven to 160 degrees and line a toasting tin (12 x 9) with baking parchment (or reusable silicon if you have it like me)
Measure all of the ingredients into a large bowl and beat for about 2 minutes, pour into the prepared tin & smooth the top.
Place in the oven for 35 - 40 minutes until it springs back when pressed lightly. Allow to cool in the tin for a few minutes then lift out with the lining paper , remove the paper and put onto a cooling rack.
To make the crunchy topping mix the sugar and citrus juice into a small bowl then spoon over the cake whilst still warm. Let it cook completely before cutting into pieces.
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