Lemon Drizzle Traybake Cake
, Makes 18 squares
A one-bowl lemon sponge baked in a traybake tin, brushed while warm with a crunchy lemon-sugar glaze.
| prepPreheat oven to 180°C / 160°C fan / 350°F / Gas 4 | |||
| prepGrease a 30x23 cm / 12x9 in traybake tin with butter and line the base with baking paper | |||
| 225 g butter or baking spread, room temperature | Beat in bowl 2 min until blended | Bake 180°C / 350°F, 25–30 min | Cool 5 min, brush glaze, set, cut |
| 225 g caster sugar | |||
| 275 g self-raising flour | |||
| 1 level tsp baking powder | |||
| 4 free-range eggs | |||
| 60 ml milk | |||
| 2 unwaxed lemons, finely grated zest only | |||
| 175 g granulated sugar | Mix sugar & juice to runny glaze | ||
| 2 lemons, juice only | |||
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