Lemon drizzle is probably one of the UK’s all time favourite cake toppings. Zesty and moist, it really is a winner whether cooked in a loaf tin or, as in this recipe by Mary Berry, as a tray bake.
INGREDIENTS makes about 30 squares
225g (8 oz) butter , softened
225g (8 oz) caster sugar
275g (10 oz) self-raising flour
2 teaspoons baking powder
4 tablespoons milk
finely grated rind of 2 lemons
For the crunchy topping:
175g (6 oz) granulated sugar
juice of 2 lemons
A tray bake or roasting tin 30 x 23 x 4 cm (12 x 9 x 1 ½ inches)
How to prepare
Cut a rectangle of non-stick baking parchment to fit the base and sides of a tray bake tin or roasting tin, 30 x 23 x 4 cm (12 x 9 x 1 ½ inches). Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 160°C/325°F/Gas 3.
Measure all the ingredients for the tray bake 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. 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.
Bake in the middle of the pre-heated oven for about 35-40 minutes or until the tray bake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.
Allow the tray bake to cool in the tin for a few minutes then lift the tray bake out of the tin still in the lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray (to catch drips of the topping).
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 so that it absorbs the syrup easily. Cut into about 30 squares when cold.