Lemon Drizzle Traybake

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Makes: 16 slices 

Time: 75 Minutes

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A must-try dessert!

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Ingredients

225g/8oz butter or baking spread at room temperature, plus extra for greasing

225g/8oz caster sugar

275g/10oz self-raising flour

2 level tsp baking powder

4 free-range eggs

4 tbsp milk

2 unwaxed lemons, finely grated zest only

1 heaped tbsp very finely chopped lemon verbena (optional)

 

For the glaze

175g/6oz granulated sugar

2 lemons, juice only[/vc_column_text][/vc_column][vc_column width=”1/2″ css=”.vc_custom_1534944665352{border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;background-color: #fdf0d1 !important;border-left-color: #12024c !important;border-left-style: solid !important;border-right-color: #12024c !important;border-right-style: solid !important;border-top-color: #12024c !important;border-top-style: solid !important;border-bottom-color: #12024c !important;border-bottom-style: solid !important;border-radius: 2px !important;}”][vc_column_text]

Instructions

Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.

Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.

Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake. 

Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency. 

Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.

Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

Recipe Tips

Tip 1: It is important to spoon the glaze on to the cake while it’s still warm so the lemon juice soaks in properly.

Tip 2: Lemon balm works well as an alternative for lemon verbena if you can’t get hold of any, or you could use finely chopped lemon thyme leaves.

Tip 3: This traybake can be stored in an airtight container for 3–4 days and frozen for up to a month.

 

Source: Mary Berry, BBC Food[/vc_column_text][/vc_column][/vc_row][vc_row equal_height=”yes” content_placement=”middle” css=”.vc_custom_1534954252413{margin-top: 30px !important;border-top-width: 5px !important;border-right-width: 5px !important;border-bottom-width: 5px !important;border-left-width: 5px !important;background-color: #ffef07 !important;border-left-color: #000000 !important;border-left-style: solid !important;border-right-color: #000000 !important;border-right-style: solid !important;border-top-color: #000000 !important;border-top-style: solid !important;border-bottom-color: #000000 !important;border-bottom-style: solid !important;border-radius: 5px !important;}”][vc_column width=”2/3″][vc_custom_heading text=”MR. PORTER AND MS. CHARLES – RECIPE FOR SUCCESS” use_theme_fonts=”yes”][vc_custom_heading text=”State-of-the-art: It’s out with the old and in with the new. Old appliances stick out like a sore thumb so don’t try to mix and match.

Sleek and saucy

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