Easy Zesty Lemon Traybake Recipe – This cake is a real winner and so easy to bake. The topping in really crunchy and the middle is lovely and moist. Plus I just love that strong lemon flavour!
Serves: 20 but this is small squares, so probably 15 portions if you’re feeling generous!
Preparation: 15 minutes
Baking: 30-40 minutes
Tin required: 1 x30cmx25cm (or closest to this) deep baking tray
225g/8oz unsalted butter, softened plus a little for greasing
225g/8oz caster sugar
275g/10oz self-raising flour
2 level tsp baking powder
4 large eggs
4 tbsp whole milk
Finely grated zest of 2 lemons (I use one of the other sides of my cheese grater for this!)
175g/6oz granulated sugar
Juice of 2 lemons
Preheat your oven to 160c/gas mark 3. Grease and line (with greaseproof paper) a 30x23cm tin.
My mixture started to slightly curdle (ingredients separating) so I added about half a tablespoon of flour, mixed for a bit and it was fine.
Pour the mixture into the prepared tin, using a spatula to remove all the mixture from your bowl.
It is important to leave the parchment paper under the cake at this point, as it will catch all the topping. You then need to add the topping, so I would start preparing this as soon as the cake is out of the oven, that way your timings should be right. To make the topping, simply mix the granulated sugar with the lemon juice (use the 2 lemons whose zest you used in the cake mixture).