Lemon Drizzle Traybake!

Ingredients

Cake

• 400 g unsalted butter (or baking spread)
• 400 g caster sugar
• 7 medium eggs
• 400 g self raising flour
• Zest of 2-3 lemons

Drizzle

• 175 g caster sugar
• 175 ml lemon juice

Decoration

• 100 g icing sugar
• 2-3 tsp lemon juice
• Lemon zest

Instructions

For the Cake

• Preheat your oven to 180ºc/160ºc fan and line a 9×13″ traybake tin with parchment paper.
• Beat together the butter and sugar until light and fluffy.
• Add in the eggs, self raising flour, and lemon zest and beat again until combined well. 
• Pour into the tin and bake in the oven for 45-50 minutes, or until baked through. 

For the Drizzle

• Whilst the cake is baking, mix the lemon juice and caster sugar together in a bowl.
• Once baked, remove the cake from the oven and drizzle over the lemon drizzle
• Let the cake cool fully in the tin

For the Decoration

• Add the icing sugar to a bowl, and gradually add the lemon juice, mixing well each time, until a thick icing paste is made.
• Drizzle this over the cooled cake
• Sprinkle over some extra lemon zest, let this set, and enjoy!

Notes

• For a 9″ square tin – I would recommend a 5 egg/250g sugar/butter/flour mixture. Baked for 35 minutes!
• This bake will last for 4+ days at room temperature
• You can freeze this bake for 3+ months
• I use this traybake tin
• You can use lemon extract instead of lemon zest (2 tsps)
• You can use bottled lemon juice instead of fresh in the same way