275g self-raising flour
225g caster sugar
225g soft butter
2 level tsp baking powder
4 tbsp milk
Zest of 2 lemons
175g granulated sugar
Juice of 2 lemons
Place all the ingredients for the traybake into a large bowl and beat well for about 2 minutes until well blended. An electric mixer is best for this but of course you can also beat by hand with a wooden spoon.
Line a hard anodised deep baking tray with Bake-O-Glide and turn in the mixture.
Place in the middle of the baking oven. Bake for 35-40 minutes until golden brown and the tray bake springs back when pressed lightly with a finger.
Transfer the tray onto a cooling rack and, when manageable, remove the Bake-O-Glide.
To make the topping, mix the lemon juice and granulated sugar in a small bowl.
Whilst warm, puncture the cake at regular intervals with a skewer and pour in the lemon juice and sugar mix. Allow the liquid to drip to the bottom of the sponge.
Cut into squares when cold.