Ingredients Jump to Instructions ↓

  1. 225 g butter , softened

  2. 225 g caster sugar

  3. 275 g self-raising flour

  4. 2 tsp baking powder

  5. 4 eggs

  6. 4 tbsp milk

  7. 2 lemons , grated zest only

  8. 175 g granulated sugar

  9. 2 lemons , juice only

Instructions Jump to Ingredients ↑

  1. Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin. Grease the tin and line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 180C/160C fan/gas 4.

  2. Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended.

  3. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.

  4. Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin.

  5. Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray.

  6. 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 squares when cold and store in an airtight tin.


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