Bright, tangy lemon traybake drizzled with lemon syrup—simple, joyful, and fully shareable.

Scale

225 g softened butter

225 g caster sugar

275 g self‑raising flour

1 tsp baking powder

4 large eggs

60 ml milk

Zest of 2 lemons

Juice from 2 lemons

175 g granulated sugar

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1. Preheat oven to 180 °C

2. Cream butter and sugar

3. Beat in eggs, adding flour if curdling

4. Fold in flour, baking powder, milk and zest

5. Bake for 25–30 min

6. Make drizzle and pour over warm cake

7. Cool, slice, and serve

Use room‑temperature eggs for best texture.

Poke holes before adding syrup for maximum soak.

Store airtight for 3 days or freeze slices.

Add poppy seeds for variation.