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Lemon Drizzle Traybake

The is a crowd pleaser - it always disappears quickly on the treat table at work. Lovely with a cup of tea with friends as something other than a cupcake. The crunchy, lemony sugar topping that helps keep it moist is the best bit!

225g softened butter
225g caster sugar (I use golden caster sugar)
275g self raising flour
2 level teaspoons of baking powder
4 large eggs
4 tablespoons of milk (I only have semi skimmed which works fine)
Finely grated rind of two lemons

For the topping
175g granulated sugar
The juice of the two lemons

1. Preheat the oven to 160c a grease your traybake tin. I use a silicone one and don't have to line it aswell - with a metal one you would probably want to. A lip of  greaseproof paper can make it easier to get out of the tin
2. Measure all the ingredients into a bowl and mix together well
3. Scoop it all into your tin and smooth - the back of a warm spoon does the job nicely
4. Bake for 30 - 40 minutes until it has shrunk away from the edges of the tin
5. Make the topping - simply mix the two things together in a small bowl
6. Leave in the tin to cool for a few minutes and pop onto a cooling wrack
7. Spoon the topping over the cake whilst it's still warm
8. Cut into 30 smaller or 15 larger (nom nom) squares

Blooper - the first time I made this I messed it up by putting the topping on whilst it was still in the tin - made it very tricky to get out of the tin and cut up - oops!

I think this is Mary Berry recipe, my crumpled printout from a friend didn't say.

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