Lemon Drizzle Tray Bake

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Full Size AGA Grill Rack
Full Size AGA Grill Rack
Half Size Hard Anodised Deep Baking Tray
Half Size Hard Anodised Deep Baking Tray
Large Bake-O-Glide® Cooking Liner
Large Bake-O-Glide® Cooking Liner

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4 eggs

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. 

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