here you go ... more eggs !!!

Lemon Drizzle Traybake ..... from Mary Berry again

Serves: makes 30 squares
Prep: 20 min
Cook: 40 min

Ingredients

For the cake
225g butter, softened
225g caster sugar
275g self-raising flour
2 tsp Baking powder
4 Eggs
4 tbsp Milk
2 Lemons, grated zest only

For the crunchy topping
175g granulated sugar
2 Lemons, juice only

Method

1. Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin. Grease the tin and line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 160C/gas 2.

2. Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended.

3. 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.

4. Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin.

5. Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray.

6. 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. Cut into squares when cold and store in an airtight tin.

... enjoy! it's good!

It's the one I brought to the bash

Ta Flo, just what I was after Gone mad on baking since I got the hens. Made scones again tonight, different recipe and they look orrible Oh well will come in handy for lobbing at next door's cat

Made this last night but cocked it up in my enthusiasm to get it finished so we could eat dinner at the table. I put the drizzle on the cake while it was too hot so it ended up soaking in rather than staying on top. Despite that it's disappearing fast

I hope to keep some back for making a trifle. Soaked with marsala (yak) make that sherry

Cider/Cyder Cake - Quarter Pint Cider/Cyder, 8oz sultanas, 4oz butter, 4oz soft brown light sugar, 2 eggs(beaten) 8oz plain flour, 1 teaspoon bi-carb.

Soak fruit in cyder/cider overnight. Cream sugar and butter, add eggs, slowly, beating after each addition, add half flour and bi-carb, beat well - pour over fruit and cider/cyder, mix well, fold in rest of flour, pour into loaf tins. Bake for 1 hour at 180C, leave to cool in the tins, turn out and cut into squares. Yummy. Never sure how to spell Cyder/Cider, just drink it now and then.

Wards the Mary Berry book I have is her Ultimate Cake Book, and have to say it's one of the best books I have on the shelf!

thank Elizabeth

I made the trifles with the leftover lemon cake. Lovely!

Flo, has that book got plenty of the traybakes in it then. Have tin, must use