Ingredients
For cake
- 120g baking spread
- 120g caster sugar
- 175g self-rasiing flour
- 2 eggs
- 1 teaspoon baking powder
- 3 tablespoons milk
- Finely grated zest of 1 lemon
For the topping
- 100g sugar
- Juice of 1 lemon
Method
-
You will need a 4cm deep roasting tin or tray-bake tin that measures 30 x 23cm (12 x 9in). Turn the tin upside down and mould a strip of foil around the base and sides. Turn the tin right way up and drop the foil lining into the tin. Brush with a little oil.
-
Preheat the oven to 180°C/160°C fan/Gas 4.
-
Measure the cake ingredients into a large bowl and beat for about 2 minutes until smooth. Turn the mixture into the lined tin and level the top with a back of a spoon.
-
Bake for 20-25 minutes or until the cake is golden brown and shows a signs of shrinking away from the sides. Press the centre lightly with your fingertips; it should be slightly resistant to the pressure. Remove the cake from the oven.
-
Mix together the sugar and lemon juice for the topping and brush over the surface of the hot cake. Leave the cake in the tin until barely warm, then use the foil lining to lift it from the tin on to a wire rack.
-
Cut into 12 pieces and serve warm or cold.
Related Recipes
