Lemon Drizzle Cake Makes 30 squares Preparation & Cooking Time: 1hour ________________________________________________________________

Ingredients 225g stork margarine

225g caster sugar

275g self-raising flour

2 level tsp baking powder

4 large eggs

4 tbsp milk

Finely grated rind of 2 lemons

For the crunchy topping:

175g granulated sugar

Juice of 2 lemons

Method 1. Pre-heat the oven to 160C/140C fan. Grease a 30x23cm (12"x9") tray bake or

roasting tin, then line the base with baking parchment. 2. Put all the ingredients for the tray bake into a large mixing bowl and beat until

well blended. Spoon the mixture into the prepared tin and level the top gently with the back of a spatula.

3. Bake for 35-40 mins or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips.

4. To make the topping, mix the sugar and lemon juice together, then spoon the mixture evenly over the cake while it is still warm. Leave to cool in the tin for a few minutes, then turn out onto a wire rack.

5. Cut into 30 squares when cold.