Lemon Drizzle Traybake

Step 1

Preheat the oven to 180C/160Fan/Gas mark Butter and line a 9x13 inch baking pan with baking paper.

Step 2

Place the butter, caster sugar, eggs, lemon zest and juice, self raising flour, baking powder and salt in a large mixing bowl. Beat all the ingredients together for about 2 minutes or until you have a smooth, well combined batter, scraping the bowl down with a plastic spatula about halfway through.

Step 3

Pour the batter into the tin and bake for about 45-50 minutes or until the cake is well risen, golden and springs back when pressed in the middle. While the cake is in the oven, place the granulated sugar and lemon juice in a small bowl and mix together.

Step 4

Remove from the oven and using a skewer, immediately pierce little holes all over the surface of the cake. Pour the drizzle all over the cake, allowing the holes to soak up the syrup. Allow the cake to cool in the tin completely before cutting into squares.