Lemon drizzle cake is one of those those things that I could eat over and over, and never get fed up of it. The mix of tangy lemon and sweet sugar is delicious, and the light sponge is perfect with a cup of tea! This is my favourite lemon drizzle traybake recipe.
225g caster sugar
275g self-raising flour
2 teaspoons baking powder
4 tablespoons milk
Grated zest of 2 lemons
For the topping:
175g granulated sugar
Juice of 2 lemons
-Line baking tray with greaseproof paper and grease tin with butter. Make sure the sides of the tin are covered too, otherwise the mixture will stick. Preheat oven to 160°.
-Measure out all ingredients into large bowl and mix well until blended.
-Pour mixture into tin and even out.
-Bake in oven for 35-40 minutes, so that the tray bake bounces back when you press it.
-Allow tin to cool for a few minutes, then carefully lift it out.
-While still warm, mix the sugar and lemon juice, then pour over traybake evenly. When cold, cut into small squares (it makes about 30, depending on how large you want them to be).