Lemon drizzle traybake Archive
I have been making lemon drizzle cake for as long as I can remember – since the 1960s at least! This is the recipe I am most asked for when stopped in the str
Ingredients
- 225g/8oz baking spread, straight from the fridge, or butter at room temperature, plus extra for greasing
- 225g/8oz caster sugar
- 275g/10oz self-raising flour
- 2 level tsp baking powder
- 4 free-range eggs
- 4 tbsp milk
- 2 lemons, zest only
- 1 heaped tbsp very finely chopped lemon verbena (optional)
- 175g/6oz granulated sugar
- 2 lemons, juice only
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