You can’t go wrong with a lemon drizzle traybake. A classic tea-time treat that kids and adults love.
Ingredients
- 225g soft margarine
- 225g caster sugar
- 275g self-raising flour
- 2 tsps baking powder
- 4 eggs
- 4 tbsps milk
- grated rind of two lemons
For the topping:
- juice of one lemon
- 3 tbsp caster sugar
Method
- Make sure the top or bottom oven is on 200ºC. I used the bottom oven.
- Grease and line a 30x23cm roasting tin with greaseproof paper.
- Measure all the ingredients for the cake into a large bowl and beat well for around 3 minutes. You can use an electric mixer or an old fashioned wooden spoon!
- Pour the mixture into the lined tin making sure it is level.
- Pop in the oven for around 25 minutes or until golden and springy to the touch.
- Remove from the oven and place the tin on a wire rack to cool.
- Meanwhile, mix the lemon juice with the caster sugar and pour on to the cooling cake. Cut into pieces and enjoy!