Sunday, 11 March 2012

Lemon Drizzle Traybake

225g softened butter
225g castor sugar
275g self raising sugar
2 level teaspoons of baking powder
4 large eggs
4 tablespoons of milk
finely grated rind of 2 lemons

For the crunchy topping
175g granulated sugar
juice of 2 lemons

1. Preheat the oven TO 160C or Gas 3. Grease and line a 12"x9" traybake tin.
2. Put all ingredient's into a large bowl and beat until blended. Pour mixture into prepared tin and level top.
3. Bake in preheated oven for 35-40 min or until golden and shrinking away from the tin.
4. Leave to cool in the tin for a few minutes, then place on a cooling rack over a tray, to catch any drips.
5. For the crunchy topping, mix the granulated sugar with the lemon juice and spoon over the cake whilst still warm. Cut into squares when cool.

Well it would be rude not to use my present

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