Lemon drizzle traybake

Method

1. Heat the oven to 180°C.

2. Grease and line your tin with a little butter and line with a sheet of parchment paper that comes up over each side.

3. Put the butter, sugar, eggs and self-raising flour into a food processor. Whizz for a few seconds to amalgamate. Spread evenly in the well-buttered tin.

4. Bake in the preheated oven for 20-25 minutes approx. or until golden brown and well risen. Meanwhile, mix the ingredients for the glaze.

5. As soon as the cake is cooked, pour the glaze over the top, leave to cool. 

6. If you want to ice the cake, mix equal parts icing sugar and lemon juice and spread over the cake, leaving to firm up before slicing. If you want the contrasting yellow lines, like in the picture, you will need to use the tablespoons of lemon curd. While the icing is still wet, quickly pipe lines with the lemon curd, about 2.5cm (1 inch) apart, across the top of the cake. Then draw the tip of a skewer or pointed knife through the coloured lines, at right angles, going in opposite directions each time, this is called feathering and may be done in lines or in a spider web pattern.

7. When the icing is firm but not completely set, cut into slices.