Lemon Drizzle Tray Bake

Servings: makes 30 squares

• Level of difficulty: Easy
• Preparation Time: 20 minutes
• Cooking Time: 40 minutes

Ingredients For the cake

• 225g butter, softened
• 225g caster sugar
• 275g self-raising flour
• 2 tsp Baking powder
• 4 eggs
• 4 tbsp Milk
• 2 Lemons, grated zest only

For the crunchy topping

• 175g granulated sugar
• 2 Lemons, juice only

Method

1. Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin. Grease the tin and line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 160C/gas 2.

2. Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended.

3. 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.

4. Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin.

5. Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray.

6. 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 tray bake whilst it is still just warm. Cut into squares when cold and store in an airtight tin.