Today’s sweet delight is my favourite recipe for Lemon Drizzle Cake! 
? My husband adores it! Use any kind of cake tray you like, I’m in love with this design. Recipe details below 
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Ingredients:
225g butter , softened
225g caster sugar
275g self-raising flour
2 teaspoons baking powder
4 eggs
4 tablespoons milk
finely grated rind of 2 lemons
Crunchy topping:
175g caster sugar
juice of 2 lemons
Method:
Preheat your oven to 160 degrees fan and prep your cake tin with parchment paper and/or non stick spray.
All all the ingredients into a large bowl and beat well for about 2 minutes until with an electric mixer or by hand using a wooden spoon/whist. Turn the mixture into the prepared tin and level the top gently with the back of the spatula.
Bake in the middle of the pre-heated oven for about 35-40 minutes or until the cake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.
Allow the cake to cool in the tin for approximately 10 minutes whilst you make the topping.
To make the crunchy topping, mix the lemon juice and sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake whilst it is still just warm. I used a pastry brush to get into all the crevices of this gorgeous design!
A perfect cake with your cuppa!
Kali Orexi 
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