Lip-Tingling Lemon Drizzle Traybake
This zesty little traybake is simple to make and gets everyone’s lips smacking. Perfect for a mid-week pick-me-up!
25 minutes
Serves 12 people
Ingredients
- 200g unsalted butter, softened
- 200g caster sugar
- 3 Free Range Ethical Eggs
- 250g self-raising flour
- 2 teaspoons baking powder
- Zest of 2 lemons
- Juice of 4 lemons (3 for the drizzle)
- 175g granulated sugar
- Icing sugar, to dust
Method
- Preheat oven to 180C/160C fan. Lightly grease a 13 x 33cm baking tray and line with baking paper.
- In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well between each addition.
- Mix in the lemon zest and juice. The batter may split but will come back together once the flour is added.
- Sift in the flour and baking powder and fold to combine.
- Place your tray on the middle shelf and bake for 25 minutes or until a skewer inserted into the centre comes out clean. Leave the cake to cool for 5 minutes in the tray, then lift out using the baking paper and place on a wire rack to cool.
- Meanwhile, mix the lemon juice with the sugar to a runny consistency, then drizzle over the top of the warm cake.
- Allow to cool completely, dust with icing sugar and then cut into slices to serve.
