Lemon Drizzle Traybake

Since my Jammy Coconut Traybake was a massive hit, I decided to bake another family favourite this weekend. This delicious recipe from Mary Berry’s Baking Bible (which I highly recommend you buy) makes a whopping 30 slices so is perfect to bring into work or uni to share with your friends!

Lemon Drizzle Traybake

Lemon Drizzle Traybake

To make this zesty treat you will need:

  • 225g softened butter
  • 225g caster-sugar
  • 275g self-raising flour
  • 2 level teaspoons baking powder
  • 4 large eggs
  • 4 tablespoons milk
  • finely grated rind of 2 lemons

For the crunchy topping:

  • 175g granulated sugar
  • juice of 2 lemons

The method:

  • Pre-heat the oven to 160 degrees and grease a 30 x 23 cm tin, then line with baking parchment.
  • Mix all the ingredients into a large bowl and beat until well blended. Turn the mixture into the tin and level the top with the back of a spatula.
  • Bake for about 35 minutes then leave to cool in the tin for a few minutes. Turn out the cake and peel off the parchment paper to finish cooling on a wire rack.
  • To make the crunchy topping, mix the granulated sugar and the lemon juice in a small bowl to give a runny consistency. Spoon the mixture evenly over the traybake while it is still a little warm.

Serve and enjoy!

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