Lemon Drizzle Traybake
This is one of the children's favourite bakes at Kids' Kitchen and I always get compliments on the recipe when they bake it at my courses or camps. It is a deliciously moist, zingy cake that tastes even better the next day! Don't worry if you don't have a traybake tin, you can bake this in a 2lb loaf tin as well, just allow a little longer cooking time.
225g butter, softened
225g caster sugar
225g self-raising flour
1 level teaspoon baking powder
finely grated zest of 2 lemons
4 tablespoons milk
For the drizzle topping:
juice of 2 lemons
175g granulated sugar
Heat oven to 180C/fan 160C/gas 4. Grease and line a 30 x 23 cm traybake tin (or a 2lb loaf tin).
Cream together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
Sift in the flour and baking powder, then add the finely grated zest of 1 lemon and mix until well combined.
Add the milk and mix until well combined.
Spoon the mixture into the traybake tin and level the top with a spoon.
Bake for 35 - 40 mins until a thin skewer inserted into the centre of the traybake comes out clean (bake for 50 -55 minutes if using a loaf tin and check with a skewer at the end of baking time).
While the cake is cooling in its tin, mix together the juice of 2 lemons and 175g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping (you may not use all the drizzle if you make the loaf).
Leave in the tin until completely cool, then remove and serve.
Always spoon the drizzle over the cake while itis still warm so that it soaks in well. If you like you can swap the drizzle for water icing. Mix icing sugar with the juice of a lemon to make a delicious lemon icing. Allow to cool completely before cutting into slices. It will keep well in an airtight container for 3-4 days.