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Lemon Drizzle Traybake
A pleasing traybake version of this classic lemon drizzle cake which is always a pleasure to find in the cake tin. Easy to make traybake and perfect with a cup of tea.
Ingredients
LEMON SPONGE
- 200g Wessex Mill Self Raising Flour
- 200g caster sugar
- 150g butter
- 3 eggs
- 1 lemon, grated rind
- plus oil, for tin
LEMON DRIZZLE
- 1 lemon, juiced
- 50g caster sugar
Equipment
- 1 20 x 20cm/8 x 8" baking tin
- 2 x mixing bowls
Method
180°C, Fan 160°C, 350°F, Gas 4.
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Preheat the oven.
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Rub some oil around the inside of a 20x20cm/8×8” baking tin or insert a baking liner.
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Mix together the flour, sugar, butter and eggs in a bowl.
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Grate the lemon rind into the bowl and stir to combine.
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Tip the mixture into the prepared tin and smooth the top.
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Bake until the top is light brown and just starting to come away from the edges of the pan, about 30-35 minutes.
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Remove the cake from the oven and stand for 5 minutes.
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Squeeze the lemon into a bowl, add the caster sugar and stir to combine.
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While the cake is still warm, press the tip of a knife or skewer into the cake to create small holes over the cake surface.
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Pour the lemon drizzle evenly over the top of the warm cake.
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Leave to cool in the tin.
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When cold, cut into squares.
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Store lemon drizzle traybake squares in a cake tin.
