225g butter, softened
225g caster sugar
275g self-raising flour
2 teaspoons baking powder
4 tablespoons milk
finely grated rind of 2 lemons
For the topping
175g granulated sugar
juice of 2 lemons
Line your tin/dish with baking parchment to fit the base and sides, I used a Pyrex dish 30 x 23 x 4 cm.
Pre-heat the oven to 160°C/Gas 3.
Measure all the ingredients for the traybake into a bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin. Level the top gently with the back of the spatula.
Bake in the middle of the pre-heated oven for about 40-45 minutes or until the traybake springs back when pressed lightly with a finger in the centre and the sides are begining to shrink away from the dish.
Allow the traybake to cool in the tin for a few minutes while you make 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’s still just warm.
Cut into about squares when cold.
The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup and leaves the sugar on top. Do allow the cake to cool a little though – if it is too hot the syrup will run straight through.