Lemon Drizzle Traybake

A very simple recipe for a tasty traybake, originally by Mary Berry.

Serves 16

Ingredientslemon drizzle

  • 225g butter at room temperature plus extra for greasing
  • 225g caster sugar
  • 275g self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 4 tbsp milk
  • zest of 2 lemons
  • juice of 2 lemons and 175g sugar for the glaze

Preheat the oven to 180C.  Grease a 30 x 20 cm traybake tin and line base with baking parchment.

Put all 7 traybake ingredients in a large bowl and beat with an electric mixer for 1-2 minutes until smooth.  Longer if using a wooden spoon.

Pour the mixture into the lined tin and spread evenly.  Bake for 35-40 minutes or until risen and springy to the touch.

Run a knife around the edge of the tin and turn out on to a wire rack.

To make the glaze, mix the lemon juice with the sugar and spoon over the warm cake. 

Leave to cool and cut into 16 slices.

About cdhough

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