For the traybake:

• 225g (8 oz) butter
• 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

For the topping:

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

Grease a traybake tin and cover with baking parchment and preheat your oven to 160°C / Gas Mark 3

Mix all the traybake ingredients together and beat for around 2 minutes with a wooden spoon or an electric mixer until it is smooth and blended.

Place the mixture in the traybake tin and smooth the top with a spatula.

Bake the traybake in the centre of the oven for around 35 minutes. To test if it is cooked, the cake should ‘spring’ back when you put pressure on it with your finger.

Leave to cool for ten minutes before lifting out of the tin and placing on a wire cooling rack.

Mix your lemon juice with granulated sugar and spread on top of the bake while it is still cooling. Cut into squares once the bake has cooled.