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.
- 200g Wessex Mill Self Raising Flour
- 200g caster sugar
- 150g butter
- 3 eggs
- 1 lemon, grated rind
- plus oil, for tin
- 1 lemon, juiced
- 50g caster sugar
- 1 20 x 20cm/8 x 8" baking tin
- 2 x mixing bowls
180°C, Fan 160°C, 350°F, Gas 4.
Preheat the oven.
Rub some oil around the inside of a 20x20cm/8×8” baking tin or insert a baking liner.
Mix together the flour, sugar, butter and eggs in a bowl.
Grate the lemon rind into the bowl and stir to combine.
Tip the mixture into the prepared tin and smooth the top.
Bake until the top is light brown and just starting to come away from the edges of the pan, about 30-35 minutes.
Remove the cake from the oven and stand for 5 minutes.
Squeeze the lemon into a bowl, add the caster sugar and stir to combine.
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.
Pour the lemon drizzle evenly over the top of the warm cake.
Leave to cool in the tin.
When cold, cut into squares.
Store lemon drizzle traybake squares in a cake tin.