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
Preheat the oven to 160C/gas 2.
· 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.
· Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended.
· 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 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.
· 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.
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 cool and store in an airtight tin.
