Hello everyone, I’m back with Mary’s recipe for a lovely lemon drizzle traybake. It went down very well in my house, most of it was gone by the next day! The end result was a light, fluffy, moist and zesty cake in another form than the usual loaf cake. While traybakes aren’t typically exciting or difficult, when they are enjoyed, it shows that simple is sometime’s the best, so don’t underestimate their power! I do think that this is a nice weekday treat with a cuppa, when you need a little ‘pick-me-up’ or light snack.
I’m not sure if I mentioned it before, but I have recently been getting into running using the NHS C25K (Couch to 5K) plan; it has been one of the best decisions I have made. I’ve felt my fitness gradually increase over the past month, going from 60 seconds to 5 minutes of continuous bouts of running; after completing my fourth week, I had managed to run for a total of 16 minutes – a great improvement from week 1 at 8 minutes. If you wish to find out more information about the plan, here’s the link – go and get involved!
- 225 g softened butter
- 225 g caster sugar
- 275 g self-raising flour
- 2 tsp baking powder
- 4 eggs
- 4 tbsp milk
- Grated rind of 2 lemons
For the topping:
- 175 g granulated sugar
- Juice of 2 lemons
- Preheat the oven to 160C/fan 140C/Gas mark 3. Grease and line a 12 x 9in traybake/roasting tin with baking parchment.
- Add all of the ingredients for the cake into a large bowl, beating until well combined and smooth.
- Turn the mixture out into the tin, smoothing/level the top with a knife or palette knife.
- Bake on the middle shelf of the oven for 35-40 minutes, until the bake has shrunk away from the sides of tin, and springs back when pressed.
- Leave to cool in the tin for a few minutes, then turn out. Peel off the parchment from the bottom and place onto a wire rack to finish cooling.
- Mix the granulated sugar with the lemon juice, giving a runny and thick consistency. Spoon overly the cake while it is still a little warm.
- Cut into squares when cold and enjoy!