Lemon drizzle is my all time favourite cake and this traybake is DELICIOUS!
I often bake traybakes rather than a cake as I find you can eat a smaller amount! I have used traybakes for several birthday's too, iced and covered in sweeties. They are great when you have lots of people to feed.
You will need a 30 x 23 x 4cm traybake tin or roasting tin.
225g softened butter
225g caster sugar
275g self-raising flour
2 tsp baking powder
4 large eggs
4 tbsp milk
finely grated zest of 2 lemons
For the topping:
175g granulated sugar
juice of 2 lemons
Preheat the oven to 160c fan/gas mark 3 and grease and line your tin with parchment
Measure all the ingredients into a large bowl and beat well for about 2 minutes until well blended.
Pour the mixture into the tin and level with the back of a spoon
Bake for 35-40 minutes until the tray bake springs back when pressed lightly with your finger.
Allow to cool in the tin for a few minutes and then transfer to a wire rack and carefully peel away the parchment.
Place a board or tray underneath to catch the drips from the topping.
To make the topping, mix the granulated sugar with the lemon juice in a bowl to give a runny consistency.
Spoon the mixture evenly over the tray bake while it is still just warm.
Leave to cool completely before cutting into squares.