Lemon drizzle traybake cake

Name: Lemon drizzle traybake cake
Prep time: 30 min
Cook time: 1 min
Ingredients: 225g/8oz butter or baking spread at room temperature, plus extra for greasing; 225g/8oz caster sugar; 275g/10oz self-raising flour; 2 level tsp baking powder; 4 free-range eggs; 4 tbsp milk; 2 unwaxed lemons, finely grated zest only; 1 heaped tbsp very finely chopped lemon verbena (optional); 175g/6oz granulated sugar; 2 lemons, juice only

4.8

(142)

www.bbc.co.uk

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Prep Time: 30 minutes

Cook Time: 1 hours

Servings: 16

Author : Mary Berry

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Instructions

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Step 1

Preheat the oven to 180C/160C Fan/Gas Grease the tin with butter and line the base with baking paper.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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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