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