Ingredients
For the Cake Sponge:
• 225g softened butter or baking spread
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• Finely grated rind of 2 lemons
For the Crunchy Drizzle Topping:
• Juice of 2 lemons
• 175g granulated sugar
Equipment:
• A 30 x 23 x 4 cm traybake or roasting tin, lined with greased baking parchment
Instructions
1. Preheat Oven: Set your oven to 160°C Fan (or 180°C / Gas 4 for conventional ovens).
2. Mix the Batter: Put all the cake sponge ingredients into a large bowl. Beat well for about 2 minutes until the mixture is smooth. (In the stand mixer, with baking spread that was only out of the fridge for a couple of minutes, I felt that this needed to be mixed for 3+ minutes. After 2 minutes the colour change was noticeable, after 3 the lumps were evening out. The batter looked a little stiff (it definitely wasn't pourable!) but the end result was fantastic).
3. Bake: Pour the batter into the lined tin and level the surface. Bake in the middle of the oven for 35 to 40 minutes until golden and springy to the touch.
4. Make the Drizzle: While the cake bakes, mix the freshly squeezed lemon juice and granulated sugar together in a small bowl.
5. Apply the Drizzle: Poke holes all over the warm cake with a skewer. Spoon the lemon-sugar mixture evenly over the top so it sinks in and leaves a crisp sugar layer.
6. Cool and Slice: Leave the cake to cool completely in the tin, then cut it into squares