Lemon Drizzle Cake

I take this cake when I go sailing.  It always goes down well.  The recipe is attributable to Mary Berry but some details may differ.

4oz (100g) Soft Margarine  (reported to be better than butter in this recipe)
6oz (175g) Caster Sugar
6oz (175g) Self-raising Flour
1 teaspoon Baking Powder
2 extra large Eggs
4 tablespoons Milk
Grated rind of one Lemon

Topping

4 oz sugar – caster for a ‘fine crunch’ or granulated for a ‘harder crunch’

Juice of one lemon

Mix together in a cup or bowl.

Heat oven to Gas mark 4. 180oC/350oF

Either use loaf tin or removable base cheesecake tin (this cake should rise well). Grease or preferrably line with baking parchment.

Mix all the ingredients for the cake together in a food processor for 2+ minutes.

Pour into tin & bake in preheated over for 40-45 minutes.  When cooked (check by sticking a knife in and if it comes out clean, its done J  Immediately prick the surface of the cake with a fork all over and pour (or spoon) over the topping making sure the whole surface gets dampened.  Leave to cool in tin.

When cold, serve or keep in airtight tin or alternatively freeze.  This is a fantastic cake for freezing (I think it actually improves favour wise) and also good to have ‘in stock’ in case of unexpected friends popping in for coffee.