British Lemon Drizzle Traybake

Shopping list

• 200 g unsalted butter — softened

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• 200 g caster sugar

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• 4 piece large eggs

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• 200 g gluten-free self-raising flour blend

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• 1 tsp baking powder — gluten-free

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• 2 piece lemons — zested and juiced

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• 100 g granulated sugar — for drizzle

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Grease and line a 23 cm × 30 cm traybake tin with baking parchment.

2. 2

   In a large bowl, beat the softened butter and caster sugar together until pale and fluffy.

3. 3

   Add the eggs one at a time, beating well after each addition.

4. 4

   Sift in the gluten-free flour and baking powder, then fold gently until just combined.

5. 5

   Stir in the zest of both lemons and 2 tablespoons of the lemon juice.

6. 6

   Pour the batter into the prepared tin and smooth the top.

7. 7

   Bake for 30– 35 minutes until golden and a skewer inserted into the centre comes out clean.

8. 8

   While the cake is still warm, prick all over with a skewer. Mix the remaining lemon juice with the granulated sugar and drizzle evenly over the top.

9. 9

   Leave to cool completely in the tin before slicing into squares.