Lemon Drizzle Traybake

Ingredients

• 225g soft butter
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 eggs
• 4 tbsp milk
• 2 lemons, zest only
• 1 tbsp very finely chopped lemon verbena (optional)

For the glaze

• 175g granulated sugar
• 2 lemons, juice only

Method

1. Preheat the oven to 180°C/160°C Fan. Grease the tin with butter and line the base with baking paper.

2. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.

3. Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.

4. Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.

5. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.

6. Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

💡 Tip: It is important to spoon the lemon drizzle on to the cake while it’s still warm so the lemon juice soaks in properly.