Lemon Drizzle Traybake

• Take a look at the traybake tin at the bottom of the page.

LEMON adds a zing to all kinds of sweet and savoury recipes. This traybake by the esteemed Mary Berry is one of my favourite recipes. The traybake is moist with a crunchy topping. It is so easy to make and utterly delicious. The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup easily, leaving the sugar on top. Do allow the cake to cool a little though – if it is too hot the syrup will tend to run straight through.

Lemon Drizzle Traybake

Preparation time: about 10 minutes
Cooking time: about 35-40 minutes

Cuts into about 30 squares

Ingredients

225g (8 oz) butter , softened
225g (8 oz) caster sugar
275g (10 oz) self-raising flour
2 teaspoons baking powder
4 eggs
4 tablespoons milk
finely grated rind of 2 lemons

Crunchy Topping

175g (6 oz) granulated sugar

juice of 2 lemons

Cut a rectangle of non-stick baking parchment  to fit the base and sides of a traybake tin or roasting tin, 30 x 23 x 4 cm (12 x 9 x 1 ½ inches). Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 160°C/325°F/Gas 3.

Measure all the ingredients for the traybake into a large bowl and beat well for about 2 minutes until well blended, an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula. Bake in the middle of the pre-heated oven for about 35-40 minutes or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.

Allow the traybake to cool in the tin for a few minutes then lift the traybake out of the tin still in the lining paper. Carefully remove the paper and put the traybake onto a wire rack placed over a tray (to catch drips of the topping).

To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake whilst it is still just warm. Cut into about squares when cold.

• Unsure about what tin to use for a traybake? Pictured above is a Mary Berry/Lakeland tin. Get it here: 

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