As a super fan of the “Queen of Baking” I decided it was time I share one of my favourite bakes of her’s with you.

Lemon drizzle traybake, it’s a delight of lemony spongy goodness which is only fitting for this time of year.

Ingredients

• 275g self raising flour
• 225g margarine/soft butter (I recommend Stork)
• 225g caster sugar
• 2tsp baking powder
• 4tbsp milk
• 4 eggs (free range)
• grated zest of 2 lemons

For the topping:

• Juice of 2 lemons
• 175g granulated sugar

Prep: 15 mins    Cooking Time:  40mins    Makes: 25-30 squares

1. Lightly grease and line a traybake tin or roasting tin (30 x 23 x 4 cm) and preheat your oven to 160 oC.
2. Put all the ingredients for the traybake into a large bowl and beat well for 2 minutes.  An electric mixer is best for this but you can also do it by hand.
3. Empty all of the mix into the tin and level the top with the back of a wooden spoon or spatula.
4. Bake in the middle of the oven for approximately 40 minutes, until golden and the sponge springs back when pressed lightly.
5. Leave the cake to cool in the tin for a few minutes then remove from the tin using the baking paper.  Carefully remove the paper and allow the cake to cool on a wire rack.
6. For the crunchy topping, mix the ingredients together in a measuring jug/small bowl then spoon it over the cake while it’s still just warm.
7. Then cut into squares once completely cooled.

Now enjoy a square or three with a lovely cuppa tea!