• Rachel Patterson

Lemon Drizzle Tray Bake



225g (8 oz) butter , softened 225g (8 oz) caster sugar 275g (10 oz) self-raising flour 2 teaspoons baking powder 4 eggs 4 tablespoons milk finely grated rind of 2 lemons

Topping: 175g (6 oz) granulated sugar juice of 2 lemons

Cut a rectangle of non-stick baking parchment to fit the base and sides of a tray bake tin or roasting tin, 30 x 23 x 4 cm (12 x 9 x 1 ½ inches). Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 160°C/325°F/Gas 3.

Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin. Level the top gently with the back of the spatula.

Bake in the middle of the pre-heated oven for about 35-40 minutes or until the tray bake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.

Allow the tray bake to cool in the tin for a few minutes then lift the tray bake out of the tin still in the lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray (to catch drips of the topping).

To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the tray bake whilst it is still just warm. Cut into about squares when cold.






Recipe by Mary Berry

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© 2019 Rachel Patterson