Lemon drizzle tray cake

Lemon drizzle tray cake

30x23cm/12x9in traybake tin.

Ingredients

225g/8oz butter or baking spread at room temperature, plus extra for greasing

225g/8oz caster sugar

275g/10oz self-raising flour

1 level tsp baking powder

4 free-range eggs

4 tbsp milk

2 unwaxed lemons, finely grated zest only

For the glaze

175g/6oz granulated sugar

2 lemons, juice only

Method

Preheat the oven to 180C/160C Fan/Gas 4. Grease a 30x23cm/12x9in traybake tin with butter and line the base with baking paper.

Measure all the ingredients into a large bowl and beat for 2 minutes using an electric mixer, or until well blended. Turn the mixture into the prepared tin and level the top.

Bake for 25–30 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.

Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.

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.

Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into 18 squares to serve.