INGREDIENTS
225g (8 oz) butter , softened
225g (8 oz) caster sugar
275g (10 oz) self-raising flour
2 teaspoons baking powder
4 eggs
4 tablespoons milk
finely grated rind of 2 lemons

CRUNCHY TOPPING
175g (6 oz) granulated sugar
Juice of 2 lemons

 

EQUIPMENT
A traybake or roasting tin 30 x 23 x 4 cm (12 x 9 x 1 ½ inches)

Method

 

Cut a rectangle of non-stick baking parchment to fit the base and sides of a traybake tin or roasting tin, 30 x 23 x 4 cm (12 x 9 x 1½ inches). Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 160°C/325°F/Gas 3.

 

Mix the Butter & Castor sugar till creamy. Add the milk, the grated rind and the four eggs one at a time and beat well Fold in the flour using a spoon, until well mixed.

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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.

    

Bake in the middle of the pre-heated oven for about 35-40 minutes or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.

 

Allow the traybake to cool in the tin for a few minutes then lift the traybake out of the tin still in the lining paper. Carefully remove the paper and put the traybake onto a wire rack placed over a tray (to catch drips of the topping).

 

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 traybake whilst it is still just warm. 
   

Cut into about 24 squares when cold.