Lemon Drizzle Traybake
A classic, zesty traybake featuring a light lemon sponge soaked in a sharp citrus syrup with a crunchy sugar crust.
Ingredients
Scale
- 225g Softened Unsalted Butter
- 225g Caster Sugar
- 4 Large Eggs
- 225g Self-Rising Flour
- 1 tsp Baking Powder
- 2 Large Lemons (zest and juice)
- 175g Granulated Sugar
- 2 tbsp Milk
Instructions
- Preheat oven to 180°C and line a 9×13 inch baking tin with parchment paper.
- Beat the butter and caster sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the self-rising flour, baking powder, and lemon zest until smooth. Add milk if needed to reach dropping consistency.
- Pour the batter into the tin and level the surface.
- Bake for 30 to 35 minutes until golden and a skewer comes out clean.
- While the cake is baking, mix the lemon juice with the granulated sugar.
- Prick the warm cake all over with a skewer and pour the lemon drizzle evenly over the top.
- Cool completely in the tin before slicing.
Notes
- Prick the cake while hot to ensure the syrup soaks in deep.
- Use granulated sugar for the drizzle to get that signature crunch.
- Fresh lemons are essential for the best flavor.
Find it online: https://dishmio.com/lemon-drizzle-traybake/