This is one of my favourite cakes. It is really easy to make and tastes great. You need to add the topping to the cake while the cake is still warm. It will then absorb the lemon syrup easily. If the cake is too hot the syrup will tend to run straight through.
Ingredients
225g softened butter
225g caster sugar
275g self-raising flour
2 level teaspoons baking powder
4 large eggs
4 tablespoons milk
finely grated rind of 2 lemons
For the crunchy topping:
175g granulated sugar
juice of 2 lemons
Method
- Pre-heat the oven to gas mark 3, 160°C (Fan 140°C).
- Grease a 20 x 20cm tin and line the base and sides with baking parchment.
- Measure all the ingredients from the traybake into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top gently with the back of a spatula.
- Bake in a pre-heated oven for 50-60 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips.
- Leave to cool in the tin for a few minutes then turn out, carefully peel of the parchment and finish cooling on a wire rack.
- To make the crunchy topping, mix the granulated sugar and lemon juice in a small bowl to give a runny consistency.
- Stand the wire rack on a tray to catch any drips of the topping.
- Spoon the lemon syrup evenly over the traybake while it is still a little warm.
- Cut into 30 squares when cold.
- Can be stored in greaseproof paper and in an air-tight container.
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