Lemon Drizzle Tray-bake
275g Self raising flour
225g Caster sugar
4 medium eggs
2 tablespoons Lemon curd
Blend all the ingredients together until creamy. Place in a greased, lined tray and bake for approx.35 minutes at 160 c
Grate the rind from 2 lemons. Squeeze the lemons and add the juice with the grated rind and 100g granulated sugar. Warm a little in a pan to blend then pour over the cake while it is cooling after baking. Leave for 24 hours before serving.
Lemon Curd is surprisingly easy to make too and much tastier than shop versions. If you want make your own to put into your Lemon Drizzle traybake or even better to spread on top to make it even more lemony – here’s the recipe:
Zest and juice of 2 large unwaxed lemons
4 large eggs, beaten
175g caster sugar
110g unsalted butter, melted
Place the lemon zest and juice in a heatproof bowl placed over a pan of simmering water. Add the eggs, sugar and butter and stir continuously for about 20 minutes until thick. This will make about 3 jars and will keep in the fridge for a month.