Saturday, 30 May 2015

Lemon drizzle traybake

Less than 30 minspreparation time

30 mins to 1 hourcooking time

Makes 16 slices


For the glaze
  • 175g/6oz granulated sugar
  • 2 lemons, juice only

Preparation method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with baking spread and line the base with baking paper.
  2. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
  3. Bake for 35–40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
  4. Meanwhile, make the glaze. Mix the granulated sugar with the lemon juice and stir to a runny consistency.
  5. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
  6. Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

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