Although not a traditional Scottish recipe, the lemon drizzle cake has been a hit at 20 Albany Street, with many requests for the recipe, it would be lovely to think there are versions of this being made all over the world. Try substituting the lemon with Oranges or limes if you feel like experimenting. This cake freezes very well.
225g (8oz) caster sugar
275g (10oz) self-raising flour
2 level tsp baking powder
225g (8oz) softened butter
4 large eggs
4 tablespoons milk
finely grated rind of 2 Lemons
For the crunchy topping;-
175g granulated sugar
Juice of 2 lemons
1) Grease a 30 X 23 cm roasting tin or round cake tin if your prefer, then line the base with baking paper.
2) Mix 225g caster sugar, 275g self-raising flour & 2 level tsp baking powder into a large bowl.
3) Add 225g softened butter and blend together well.
4) Mix together 4 large eggs with 4 tablespoons of milk and the finely grated rind of 2 lemons and then fold this into the mixture until well blended.
5) Turn the mixture into the prepared tin and level the top.
6) Bake in a pre-heated oven,160℃/Fan 140℃/ Gas 3 for 35 to 40 minutes until the cake has shrunk from the sides of the tin and springs back when pressed in the centre. Leave to cool in the tin for a few minutes.
7)To make the topping, mix the granulated sugar and lemon juice together and spoon the mixture evenly over the cake whilst it is still a little warm (within 10 minutes).
8) Leave to go cold then cut into pieces of whatever size you require.