Lemon Birthday Cake

My mum's very favourite cake is lemon drizzle, and so for her birthday I cooked up a Mary Berry special! I love making lemon drizzle cakes, the lemony smell coming from the oven always makes my mouth water.

Ingredients
4oz butter
4oz sugar
2 eggs
4oz self-raising, gluten-free flour
1oz ground almonds
1 tsp baking powder
2 tablespoons milk
finely grated zest of 1 lemon
for the crunchy topping
3oz demerera sugar
juice of 1 lemon
finely grated zest of 1 lemon


Method
Step 1
Cream together the butter and sugar until light and fluffy. Add the eggs and beat well.

Step 2
Add the flour, ground almonds and baking powder and stir until combined. Finally mix in the milk and lemon zest.

Step 3
Grease and line a cake tin (I used an 18cm heart-shaped tin). Bake in a preheated 160°C/gas 3 oven for 30-35 minutes until a skewer comes out clean and it springs back when lightly pressed. Carefully lift onto a wire rack set over a tray.

Step 4
Mix together the sugar and lemon juice and rind for the crunchy topping. Whilst the cake is still warm spoon over the drizzle until the top is completely covered.

Serve
Serve with crème fraîche or ice cream for a light and tasty tea-time treat.

Based on 'Lemon Drizzle Traybake' from My Kitchen Table: Mary Berry 100 Cakes and Bakes