Lemon Drizzle Traybake

Lemon, as you may already know, is one of my favourite flavours when it comes to baking, so why not take advantage of this great flavour in a moist, crunchy and refreshing sponge in the form of a shareable traybake for everyone to adore.

Ingredients~

225g Softened butter

225g Caster sugar

275g Self raising flour

2 Level teaspoons of baking soda

4 Large eggs

4 Tablespoons milk

Finely grated rined of 2 lemons

For The Crunchy Topping 

175g Granulated sugar

Juice of 2 lemons

Method~

1. Pre heat the oven to 140'c. Grease a 30 x 23cm traybake or roasting tin then line the base with baking parchment. 

2. Measure all the ingredients for the traybake into a large bowl  and beat until well blended. Turn the mixture into the prepared baking tin and level the top gently with the back of a spatula. 

3. Bake in the pre heated oven for 35-40 minutes or until the cake has shrunk away from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin for a few moments then turn out onto a wire rack and carefully peel off the baking parchment. Stand the wire rack on a tray to catch any drips of the topping. 

4. To make the crunchy topping, mix the lemon juice and the granulated sugar in a bowl till it has a runny consistency. Spoon the mixture over the warm sponge evenly. Cut into 30 squares when cold. 

To make a lemon and poppyseed tray bake add 25g of poppyseeds to step 2. 

 

 

 

 

OliveeKid xxx