Lemon Drizzle TrayBake

Mary Berry Lemon Drizzle Traybake (from the Mail on Sunday 1 June 2013)

To ensure the lemon sinks into the mixture, pour over the glaze while the cake is still warm

16 slices

225 g butter (room temperature)
Or vegetable spread (at least 70% fat)
Extra for greasing
225g caster sugar
275g self raising flour
1 tsp baking powder
4 lge eggs
4tbsp milk
Grated zest 2 lemons

For the glaze
Juice of 2 lemons
175g sugar

Pre heat oven 180*C (fan 160*C Gas4). Grease Traybake tin 30x23x4cms and line base baking parchment.

Put butter, sugar, flour, baking powder, eggs, milk and lemon zest in large bowl. Beat with electric mixer for 1-2 mins until smooth.

Turn mix into tin and spread evenly.

Bake 35-40 mins or until risen and springy to the touch.

Run knife round edge of tin to loosen then transfer to wire rack.

Make glaze: Mix lemon juice with sugar and spoon over warm cake. Leave to cool then cut into 16 rectangular slices.

To get more juice out of lemons, cut them in half lengthwise and put in microwave on high for 30 seconds before removing juice with a lemon squeezer or reamer.



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