Lemon Drizzle Traybake

Try cutting into smaller squares for buffets and parties. Garnish with extra lemon or lime zest.

INGREDIENTS

• 100g unsalted butter, softened
• 150g caster sugar
• Zest and juice 2 small lemons
• 2 medium eggs
• 150g self raising flour
• ½ tsp baking powder
• ¾ tsp Losalt
• 75g granulated sugar

METHOD

1. Preheat the oven to 180oC, gas mark 4. Grease and line a 20cm square tin.
2. Whisk together the butter, caster sugar and lemon zest until pale and fluffy, add the eggs 1 at a time.
3. Mix together the flour, baking powder and ½ tsp Losalt and fold into the butter mixture with the juice of ½ lemon. Spoon into the prepared tin and bake for 30 minutes until golden.
4. Mix the remaining lemon juice with the granulated sugar and remaining Losalt. Prick the cake with a skewer as soon as it comes out of the oven and spoon over the lemon mixture. Allow to cool before cutting into 9 squares.