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
- Preheat the oven to 180oC, gas mark 4. Grease and line a 20cm square tin.
- Whisk together the butter, caster sugar and lemon zest until pale and fluffy, add the eggs 1 at a time.
- 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.
- 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.