Lovely and Lemony!



Lemon Drizzle Tray-bake


275g Self raising flour

225g Butter

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.

Lovely with a cup of lemon tea!

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.



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