Lemon Drizzle Short-Cake

Grease and line a 30 x 23 x 4 cm (12 x 9 x 1 ½ inches) baking tin.

 Pre-heat the oven to 160°C/325°F/Gas 3.

Place the lemon shortbread rounds into the base of the tin.

Measure the butter, caster sugar, self-raising flour, baking powder, eggs, milk and grated lemon rind into a large mixing bowl.

Beat well using a wooden spoon or an electric mixer until all the ingredients are well combined.

Pour the mixture into the baking tin, on top of the shortbread rounds.

Carefully level the top of the mixture using a spatula.

Bake in the oven for about 35 – 40 minutes or until the cake springs back when lightly pressed.

Allow the cake to cool in the tin for a few minutes. Remove from the tin and carefully remove the paper. Place the cake on to a wire rack.

Make the topping by mixing the lemon juice and granulated sugar together in a bowl.

Spoon the mixture over the cake while it is still just warm. This will help it soak into the top of the cake. Allow to cool.

Cut when cold.