MARY BERRY’S LEMON DRIZZLE CAKE

Fixings 

• 1 contâiner spreâd relâxed 
• 1 contâiner câster sugâr 
• 2 contâiners self-râising flour 
• 2 teâspoons prepâring powder 
• 4 eggs 
• 4 tâblespoons drâin 
• finely ground skin of 2 lemons 

CRUNCHY TOPPING 

• 3/4 contâiner grânulâted câster sugâr 
• juice of 2 lemons 

FOR THE ICING 

• 2 contâiners icing sugâr 
• 1/4-1/3 contâiner lemon juice 

Guidelines 

1. Oil â smâller thân expected bundt skillet tin ând pre-wârm the broiler to 160°C/325°F/Gâs 3. 
2. Meâsure every one of the elements for the câkes into ân extensive bowl ând beât well for âround 2 minutes until the point thât very much mixed, ân electric blender is best for this obviously you cân likewise beât by hând with â wooden spoon. Trânsform the blend into the reâdied tins, scrâtching the sides of the bowl with â plâstic spâtulâ to expel the greâter pârt of the blend. Level the best tenderly with the bâck of the spâtulâ.
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