Lemon Drizzle Traybake

Ingredients

• 225 g unsalted butter, diced and softened
• 225 g caster sugar
• 275 g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 50 ml whole milk
• zest of 3 large unwaxed lemons
• Juice of 3 large lemons
• 150 g granulated sugar
• 100 g caster sugar
• 1 or 2 lemons, cut into 12 thin slices

Instructions

1. 1

   Heat the oven to 170°C/150°C fan/325°F/Gas 3.

2. 2

   Put all the sponge ingredients in the bowl of a stand mixer fitted with the beater attachment. Beat the mixture for 2 minutes on medium speed until smooth.

3. 3

   Transfer the mixture to the prepared traybake tin and smooth the top. Bake for 35–40 minutes, until springy to touch and a skewer inserted into the centre comes out clean. Remove from the oven and set aside while you make the drizzle.

4. 4

   Stir together the lemon juice and sugar. Using a cocktail stick, poke holes all over the sponge and spoon the drizzle all over. Leave to cool in the tin.

5. 5

   Make the decoration. In a medium pan, dissolve the sugar in 100ml of water. Add the lemon slices and simmer over a low heat for 15 minutes to soften the lemon slices. Use a fork lift the slices out of the pan and arrange them in 3 rows of 4 slices over the top of the cake.

6. 6

   Remove the cake from the tin and cut it into squares – with a lemon slice on top of each. Serve.