Lemon Drizzle Traybake
Prep:15 minutes
Cook:30 minutes
Serves:9
Try cutting into smaller squares for buffets and parties. Garnish with extra lemon or lime zest.
INGREDIENTS
100g unsalted butter, softened
150g caster sugar
Zest and juice 2 small lemons
2 medium eggs
150g self raising flour
½ tsp baking powder
¾ tsp Losalt
75g granulated sugar
METHOD
1. Preheat the oven to 180oC, gas mark 4. Grease and line a 20cm square tin.
2. Whisk together the butter, caster sugar and lemon zest until pale and fluffy, add the eggs 1 at a time.
3. Mix together the flour, baking powder and ½ tsp LoSalt and fold into the butter mixture with the juice of ½ lemon. Spoon into the prepared tin and bake for 30 minutes until golden.
4. Mix the remaining lemon juice with the granulated sugar and remaining LoSalt. Prick the cake with a skewer as soon as it comes out of the oven and spoon over the lemon mixture. Allow to cool before cutting into 9 squares.
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