This lemon drizzle tray torch is super easy to make and tastes intensely lemony, with a lemon glaze that sinks into the velvety soft sponge.
It's the softest confection you'll every try, with a melt in the mouth texture and a flavour that veritably sings with sweet, lemony goodness. My mouth waters just writing well-nigh it!
What's more, it's super easy to make this lemon drizzle tray bake.
Click to Jump to a Section!
- How to serve lemon drizzle traybake
- How to make variegated size and shape lemon drizzle cakes
- Ingredients and substitutions
- Equipment and FAQs
- Instructions with step-by-step photographs
- Allergen & dietary information
- Troubleshooting lemon drizzle traybake issues
- How to store, alimony & freeze lemon drizzle traybake
- Full printable recipe
- More traybake recipes to try
You'll start by whisking butter and sugar together until stake and creamy, then you'll gradually whisk in tamed eggs.
Once combined, you'll fold in self-raising flour, and then gently stir in the zest of four lemons and the juice of two. Yep, this is a lemony cake!
Your lemon drizzle tray torch thrash will then be ready to spoon into a line tray and bake!
To make the lemon drizzle syrup, you'll simply swash icing sugar with the juice of four increasingly lemons.
You'll then use a skewer to poke holes all over the top of the lemon tray torch and then skim the lemon drizzle syrup all over the top, permitting it to sink into the confection and create an irresistibly sticky glaze on top.
Make sure to indulge your confection to tomfool completely surpassing lifting out and slicing into the gorgeous squares. Aren't they beautiful?
How to serve lemon drizzle traybake
This lemon drizzle tray torch is perfect to take with you to the office, to a torch sale, or to a coffee morning. You could serve it at a birthday party, too, as it cuts perfectly into neat squares.
You can enjoy the confection on its own, or serve it with cream, ice surf or plane whip up some uneaten lemon icing to drizzle on top.
How to make variegated size and shape lemon drizzle cakes
If you would prefer to make a round lemon drizzle cake, a lemon drizzle loaf cake or lemon drizzle muffins trammels out my defended recipe posts so you can torch them to perfection!
Can I make a bigger/smaller traybake with more/less batter?
If you want to make a worthier or smaller version of this lemon drizzle traybake, it's certainly possible.
Look for the recipe vellum below. You'll see the servings near the top left. Hover or tap over it and a little slider will pop up. You can move the slider up or lanugo to get the value you want to make.
So for instance, if you want to make a confection that's double the size, you'd transpiration the servings number from 12 to 24. All the ingredient quantities will update automatically for you so that everything is in the right ratios.
It's important to note that if you're making more/less batter, it's going to transpiration the cooking times of your final bake. Make sure you have an thus sized tin and alimony an eye to make sure you don't under or over torch your succulent lemon drizzle traybake.
If you are looking to double the recipe or more, it might be worth considering sultry multiple traybakes rather than trying to wrestle one massive cake.
Can I use this recipe to make a layer cake?
Yes, you can definitely use this recipe to make a layer cake! Use the same quantity of thrash but torch in two 18cm (7inch) tins, then use half of the lemon drizzle syrup to drizzle on to each them.
Once cooled, they'd be unconfined sandwiched and covered with tomfool lemon frosting or plane cream cheese frosting.
Ready to enjoy this stunningly tasty, velvety soft lemon drizzle tray bake?
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients & substitutions
- 340 g (2 cups) white wheel sugar (superfine sugar)
- 340 g (3 sticks) slightly salted butter
- 4 medium self-ruling range eggs
- 340 g (2½ cups) self-raising white flour (self rising flour) sifted
- 6 unwaxed lemons (A standard UK lemon gives well-nigh 2 tbsp of juice. If yours are larger, retread accordingly)
- 8 tbsp icing sugar (powdered sugar)
Learn increasingly about
Lemons
Does it matter what kind of lemons I use?
You can use any type of lemons you like in this lemon drizzle traybake but they should be unwaxed as you'll be zesting them.
If you can't get hold of unwaxed lemons, you can remove the wax at home. Just place your lemons in a colander in the sink and pour freshly boiled water all over them. While they're still warm, but not too hot to handle, skim them gently with a vegetable skim and the wax should come away. You can then rinse them off and they'll be ready to use.
Remember, too, that lemons are truly the star of the show in this recipe, so while standard lemons are veritably fine to use and requite a wonderful result, investing in good quality lemons will make the confection uneaten special.
Note: lemons can vary in size and therefore requite variegated amounts of juice. A standard UK lemon, as used in this recipe, gives well-nigh 2 tbsp of juice. If yours are larger or smaller, retread accordingly.
Can I use lemon pericope instead?
I've only tested this recipe with fresh lemons and the juice and zest are quite important to getting that platonic flavour and texture, but you could certainly try leaving out the lemon zest and juice in the sponge and using a little lemon pericope instead.
For the drizzle, you could use 8 tbsp icing sugar, 8 tbsp of water and a little lemon pericope to requite a lemon syrup. Again, I haven't tested this so can't be sure how well it would work.
Why did my confection taste bitter?
When you zest your lemons, you should make sure to only take the yellow part of the lemon skin. I tend to use a fine grater for this (such as a microplane) and it does the job beautifully.
If you use a vegetable peeler, you'll probably find the the pieces of lemon peel are too large and that you have taken off some of the pith as well, which is the white part underneath the zest. This is very stormy and can make your final confection taste unpleasant.
Can I leave out the lemon out of this lemon drizzle traybake?
You can leave out the lemon, but you’ll want to replace it with something else - try using the juice and zest of an orange instead. I have an wondrous orange drizzle cake you could try.
If you’re nervous well-nigh this confection stuff too lemony, just be sure to taste the syrup surpassing you pour it over the cake.
Some lemons are zingier than others, and personal taste varies, so if you want to tone it done, just add a little increasingly sugar, or use less of the syrup. Personally, I like an intense lemony savor and that's what this recipe is designed to deliver.
Eggs
Can I use large eggs instead of medium eggs?
In the UK, medium eggs eggs weigh 53g - 63g (1.9oz - 2.2oz) and large eggs typically weigh 63g - 73g (2.2oz - 2.6 oz) .
If you want to use large eggs, write-up them separately, then weigh 250g (8.8oz) into your confection bowl.
Can I make this lemon drizzle traybake without eggs?
The eggs are an important part of this recipe. They not only add moisture and colour, they moreover help to tighten the variegated ingredients together.
If you can’t use eggs in this recipe, the pursuit options can be considered as a replacement:
Egg alternatives (each = 1 egg so multiply as needed for the recipe)
- Store-bought egg replacement powder (use as directed on the packet).
- 1 tablespoon of crushed chia or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba.
- 3 tablespoons of applesauce.
- Half of a medium sized banana, mashed. It's weightier to use fairly ripe schizy for this as they will mash increasingly hands and tighten your ingredients together increasingly effectively
Note: I have not tested all of these replacements, so let me know how you get on.
Butter
Can I make this lemon drizzle traybake without butter?
If you don’t want to use butter in this lemon drizzle traybake, you can substitute for the same value of flavourless oil, standard margarine or Stork.
If you do, it’s really important to segregate a margarine with a upper fat content, ideally virtually 80%. Light margarines tend to have a upper water content which can upset the wastefulness of the batter, thus well-expressed the final bake.
Remember, I unchangingly make this confection with butter, so you might need to test a little to be sure you're using just the right value of your fat of choice.
Flour
Can I make this lemon drizzle traybake with plain flour?
You’re going to want this sponge to rise, so you’re going to need a raising agent, and there isn’t anything to help with rise in plain flour. In contrast, self-raising flour contains sultry powder, which helps requite a lovely light, zappy sponge and a good rise.
If you don't have any self-raising flour, you can make your own. Simply add two teaspoons of sultry powder to every 150g (1 cup) of plain flour in a trencher and sift them together surpassing using in your recipe.
This particular recipe uses 340g (2½ cups) self-raising flour, so if you use plain flour instead, you’ll need to add well-nigh 5 tsp of sultry powder.
Sugar
Do I have to use wheel sugar in this recipe?
I know that wheel sugar isn’t something that’s hands misogynist in the US - don’t worry.
Caster sugar crystals are very small which helps them to dissolve increasingly easily, but granulated sugar, golden wheel sugar and brown sugar will all work, they’ll just requite a slightly variegated texture.
Do not use icing sugar / powdered sugar in this recipe as the crystals are too fine.
Can I make this lemon drizzle traybake without sugar?
Sugar lends not only sweetness, but moreover structure and texture to the cake, so I wouldn’t recommend leaving it out.
I have not experimented with strained sweeteners, but I suspect it would be tricky to wastefulness the lemon out - let me know if you experiment with it.
Can I make the lemon drizzle syrup without icing sugar?
Icing sugar is flipside name for powdered sugar.
If you don’t have any, you can use granulated or wheel sugar, you will just need to be patient as you warm the syrup as it will take longer for the sugar crystals to fully dissolve.
Can I make the lemon drizzle traybake topping crunchy?
If you want a really crunchy lemon drizzle topping instead of a syrup that sinks in, you’ll need to transpiration the method slightly.
Use granulated sugar instead of icing sugar and without any heat, mix your lemon juice and sugar together to form a paste, then spread over the warm confection with the when of a spoon. This should requite you your zesty crunchy topping once cooled.
When should I drizzle my cake?
It's weightier to drizzle the syrup over the confection while it's still warm. The main reason for this is that it will penetrate the confection increasingly evenly make for a largest texture.
Leave the confection in the tin while you do this so that you don’t lose any of the syrup as it seeps through the cake.
Equipment and FAQs
- Wooden spoon or silicone spatula
- Medium roasting pan 35x25cm (14x10")
- Can I make this lemon drizzle traybake in a supplies processor or stand mixer?
- Can I make this lemon drizzle traybake without an electric whisk?
- Can I make this lemon drizzle traybake using the all in one method?
- Can I make this recipe without weighing scales?
- What tin do I need to use? Can I use a smaller or worthier tin?
Can I make this lemon drizzle traybake in a supplies processor or stand mixer?
You can use a stand-type electric mixer, but it’s not really necessary.
If your supplies processor comes with a beater rather than stipule attachment, then you surf the butter and sugar together on a low setting, then tousle in the eggs. It won’t incorporate as much air as a whisk, though, so is not recommended.
You can definitely write-up the butter and sugar, and then the eggs, in a stand mixer to speed up the job, but a hand mixer will do the job just as well.
Whatever method you use to combine the butter, sugar and eggs, it’s important that you gently fold the flour in by hand. Vibration will rationalization the confection thrash can be hands overworked, which could make your finished torch tough and/or poorly risen if the blades knock out the air and stretch the gluten.
Can I make this lemon drizzle traybake without an electric whisk?
Using an electric hand whisk to write-up the butter and sugar together, and then write-up in the eggs is really handy considering it gets the job washed-up and beats in lots of air.
However, you can veritably do the job by hand, it’ll just take a little increasingly elbow grease!
Can I make this lemon drizzle traybake using the all in one method?
The all in one method is where you add all of the sponge ingredients into the trencher at once and then write-up them all together until smooth.
This recipe is quite forgiving, so if you are in a hurry, the all in-one method will work.
However, I recommend pursuit the recipe and vibration the butter and sugar first, then subtracting the eggs, then folding in the flour etc as this will incorporate plenty of air without overworking the gluten in your mixture, which can make for a tough sponge.
Can I make this recipe without weighing scales?
The weightier bakes happen when you take the time to measure everything out properly. When I follow a recipe, it’s the first thing I do. That way, I know I have the right quantities of everything.
I’ve provided the ingredient measurements in both metric and worldwide US measures like cups and sticks for ease.
What tin do I need to use? Can I use a smaller or worthier tin?
I have used a roasting tin with the dimensions 35x25cm (14x10"). This makes a nice deep confection which cuts into 12 generous squares.
You can use a larger tin but you will end up with a thinner confection and the cooking time will need to be reduced. The opposite is moreover true, a smaller tin will make a deeper confection which requires a longer cooking time. I wouldn't recommend using a much smaller tin as the torch on the sponge will be unauthentic and you may end up with some parts that are dry and an underdone middle.
You might plane like to try make lemon cakes like this in bundt pans, but you would need to experiment with size and quantities to ensure good results. I would recommend getting a wax confection release spray if you're using bundt tins as they are increasingly prone to sticking.
Step-by-Step Instructions
Grease and line your nonstick 35x25cm (14x10") sultry pan. If you don't have any greaseproof paper, greasing and then dusting with flour can help prevent sticking.
Preheat the oven to 180C (160C fan, 350F).
Put the sugar and butter in a large bowl.
Whisk together until fluffy.
Add the tamed eggs a little at a time and whisk in.
Repeat until all the egg has been added.
Sift in the flour.
Fold in until smooth.
Add the zest of 4 lemons and the juice of 2 to the mixture.
Gently mix through.
Spoon the thrash into the lined or greased sultry pan.
Bake for approximately 45 minutes. The confection should be golden on the outside and the skewer pushed into the very centre should come out wipe - alimony an eye on it as you don't want it to over-bake.
Make and add the Lemon Syrup
In a small pan, mix the juice of 4 lemons with the icing sugar.
Place over a medium low heat and stir until the sugar has dissolved, then bring to a swash for 1-2 minutes until you have a light syrupy texture.
Poke holes all over the warm sponge with a skewer, scrutinizingly lanugo to the bottom.
Take the syrup off the heat (careful, it's hot!) and skim all over the cooling sponge, or pour gradually so that the syrup has time to soak in.
Allow to tomfool completely, then cut into 12 squares and enjoy with a hot cup of tea or coffee.
Allergen & Dietary Information for Lemon Drizzle Traybake
- Is this lemon drizzle traybake healthy?
- Vegetarian lemon drizzle traybake
- How to make this lemon drizzle traybake recipe vegan
- Is this lemon drizzle traybake recipe nut-free?
- Is this lemon drizzle traybake recipe gluten-free?
- Is this recipe keto-friendly?
- Is this lemon drizzle traybake unscratched to eat while pregnant?
Is this lemon drizzle traybake healthy?
This confection is quite upper in sugar and fat. It’s weightier enjoyed as an occasional treat, as part of a well-turned diet.
Vegetarian lemon drizzle traybake
Yes, this recipe is suitable for vegetarians as it contains no meat, fish or poultry.
Double trammels all of your ingredients labels to make sure to trammels that they are suitable for vegetarians. Don't forget to moreover trammels anything uneaten you intend to serve the recipe with.
How to make this lemon drizzle traybake recipe vegan
No, this lemon drizzle confection is not vegan due to the use of eggs and butter, but if you want to substitute those for alternatives, I have included translating above.
For the butter, you can use any good quality vegan butter. Aim for one that is well-nigh 80% fat is possible, as this will behave similarly to dairy butter and requite the weightier result, often speaking.
To replace the eggs, you could try one of these alternatives (each = 1 egg so multiply as needed for the recipe):
- Store-bought egg replacement powder (use as directed on the packet).
- 1 tablespoon of crushed chia or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba.
- 3 tablespoons of applesauce.
- Half of a medium sized banana, mashed. It's weightier to use fairly ripe schizy for this as they will mash increasingly hands and tighten your ingredients together increasingly effectively
Note: I have not tested all of these replacements, so let me know how you get on.
If you once have a favourite vegan victoria sponge recipe, you could try using that in place of the main thrash ingredients here, simply subtracting the lemon zest and juice as directed and then pursuit the steps for the drizzle.
Double trammels all of your ingredients labels to make sure to trammels that they are suitable for vegans. Don't forget to moreover trammels anything uneaten you intend to serve the recipe with.
Is this lemon drizzle traybake recipe nut-free?
Yes, this lemon drizzle traybake is totally nut-free.
However, with all allergies and sensitivities, it’s important to trammels the packaging of all of the ingredients you use very thoughtfully to ensure they are nut-free.
This is considering plane though none of the ingredients should naturally contain nuts, some may have been produced in a factory that handles nuts, meaning there is a risk of cross-contamination.
Is this lemon drizzle traybake recipe gluten-free?
No, this is not a gluten-free lemon drizzle sponge as it contains wheat flour.
I haven't tried making this recipe with gluten-free flour yet but you could certainly requite it a go.
Whenever sultry a gluten-free confection recipe, I recommend using a good quality trademark that will likely be a tousle of variegated flours like rice, or oat mixed with a tightness wage-earner like xanthan gum which really helps with the texture and, of course, a raising wage-earner where you need self-raising flour.
You might moreover like to experiment with subtracting a small value of ground almonds to lend a little increasingly texture to your gluten self-ruling bake.
If you once have a favourite gluten-free victoria sponge recipe, you could try using that in place of the main thrash ingredients here, simply subtracting the lemon zest and juice as directed and then pursuit the steps for the drizzle.
None of the other ingredients naturally contain gluten but you should still double trammels all of your ingredients labels to make sure to trammels that they are gluten-free. Don't forget to moreover trammels anything uneaten you intend to serve the recipe with.
Is this recipe keto-friendly?
No, this lemon drizzle traybake is not keto friendly as it's upper in carbohydrates.
Is this lemon drizzle traybake unscratched to eat while pregnant?
There is nothing in this confection recipe that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
Egg safety varies from country to country and you should unchangingly seek country-specific advice. The NHS has a great resource that will help review the latest translating regarding foods that are unscratched to eat while pregnant in the UK.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need remoter information or have any concerns.
Troubleshooting Lemon Drizzle Traybake
- How can I tell when my lemon drizzle traybake is ready?
- Why is my lemon drizzle traybake dry? Why does it have nonflexible edges?
- My lemon drizzle sponge thrash seems really thick, can I thin it?
- Why did my lemon confection thrash split/curdle?
- Why did my sponge goof to rise/was flat/sank in the middle?
How can I tell when my lemon drizzle traybake is ready?
Visually, you’re looking for a confection that is light golden in colour and looks plane from whet to edge.
When you finger confident that your confection is ready, remove it from the oven and insert a unappetizing skewer into the centre of the cake. When you pull it out, it should squint clean. If anything has stuck to the skewer than the confection needs longer in the oven.
Don’t worry if you don’t get it right first time. Sultry cakes takes a bit of intuition and the increasingly you get increasingly used to sultry and the quirks of your particular oven, the increasingly you will get a finger for when your confection is done.
Why is my lemon drizzle traybake dry? Why does it have nonflexible edges?
If your confection seems dry or hard, the most likely subtitle is that it’s overbaked. This could be considering the temperature in your oven was too high, or the confection was baked for too long.
Every oven is variegated and temperatures can vary wildly, plane in upper quality ovens, so my preferred way to follow a confection recipe is to squint at the sultry time and then set my timer to remind to start keeping an eye on my confection 10 minutes surpassing the end so that I can ensure I take it out at just the right time.
My lemon drizzle sponge thrash seems really thick, can I thin it?
The thrash for this lemon drizzle sponge is indeed thick, but if you think it's too thick, you can thin it out with a splash of milk, yogurt or buttermilk.
Only add a little at a time and stir gently to combine so that you don’t over-thin or overmix your batter.
Why did my lemon confection thrash split/curdle?
If your thrash seems to have gone watery and lumpy, or resembles scrambled egg, then it has probably split.
It usually happens when you add unprepossessed eggs to room temperature butter and sugar. The three ingredients are supposed to form an emulsion as they are tamed together, but the difference in temperature can prevent that.
To stave splitting your batter, aim to remove the quantity of eggs and butter you’ll need from the fridge surpassing you start sultry and leave them to come up to room temperature surpassing you start.
If your mixture does start to split, try subtracting a spoonful of flour (from the 340g total you’re planning to use). This can help encourage the emulsion to come when together, then you can fold in the rest of the flour.
Counter-intuitively, mixing your eggs, sugar and butter together increasingly vigorously will not rationalization them to come when together. In fact, overmixing the ingredients can lead to a split batter, so as soon as it looks lump free, stop beating.
Finally, if you have split your thrash and it won’t come when together, don’t worry! Just siphon on with the recipe equal to the instructions. You may get a slightly increasingly uneven torch and or a lower rise but it should still be delicious!
Why did my sponge goof to rise/was flat/sank in the middle?
If you overly have any sort of sponge that fails to rise, it’s usually for one of these reasons.
- Oven too hot: Oven temperature is crucial to a good result. Your oven may be running hotter than the dial suggests, meaning the confection rose too fast to support its own weight. This is often the rationalization when a confection sinks in the middle.
- Over-beaten batter: If you write-up too much air into the cake, it can rise too fast and then collapse.
- Letting the heat out: Opening the oven door during sultry can rationalization the temperature to waif rapidly, causing the confection to lose height.
- Slamming the door: Closing the oven door too roughly during sultry can moreover midpoint that the air is knocked out.
- Wrong size tin: Using a too narrow tin can midpoint that the mix is too deep to melt all the way through and so isn’t worldly-wise to hold its structure.
- Too much flour: A thick thrash with too much flour won’t rise as well, and can requite a dumbo sponge, so trammels that your quantities are correct.
- Old flour: Self-raising flour moreover has a shorter shelf life than plain flour, so make sure that the flour you used is in stage or it may have lost some of its effectiveness, meaning your confection will not rise as much as it otherwise would.
Note: as stated in the instructions, this is supposed to be a shallow, wide confection as shown in the picture. This allows the drizzle to fully penetrate. If you want a taller cake, you can try a smaller tin width, but alimony an eye on it as it bakes and be sure to do the skewer test to make sure it comes out clean, meaning your sponge is cooked.
How to store, alimony & freeze lemon drizzle traybake
What is the weightier way to store lemon drizzle traybake and how long will it keep?
Stored in an snapped container in a tomfool place out of uncontrived sunlight, your lemon drizzle traybake will alimony well for 3-4 days. Don't slice it or alimony the slices tightly packed together to stave the edges drying out.
Can I put this lemon drizzle traybake be kept in the fridge?
You can store your lemon drizzle traybake in a sealed container in the refrigerator if you like, but it’s likely that the talc will lose a little of its tenderness and wilt sort of grainy.
For this reason, I think this lemon drizzle confection is largest stored at room temp to preserve its tender crumb.
Can this lemon drizzle traybake recipe be frozen?
Yes! It unquestionably freezes really well.
Make sure to place it in an snapped container. I find the weightier way to freeze is to first cut the confection into squares. That way, you can just grab a slice when you want and indulge it to gently defrost surpassing eating.
If you find your freezer is prone to freezer shrivel (where the supplies gets a frost on it and seems damaged) then you can go an uneaten step and double wrap the confection well in plastic wrap / cling mucosa surpassing placing in a snapped container.
And once you've given the recipe a go, I'd love you to come when and leave a scuttlebutt letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this lemon drizzle tray torch recipe
Lemon drizzle tray bake
Ingredients
- 340 g (2 cups) white wheel sugar (superfine sugar)
- 340 g (3 sticks) slightly salted butter
- 4 medium self-ruling range eggs
- 340 g (2½ cups) self-raising white flour (self rising flour) sifted
- 6 unwaxed lemons (A standard UK lemon gives well-nigh 2 tbsp of juice. If yours are larger, retread accordingly)
- 8 tbsp icing sugar (powdered sugar)
Equipment
- Wooden spoon or silicone spatula
- Medium roasting pan 35x25cm (14x10")
Instructions
Make the lemon sponge
- Grease and line your nonstick 35x25cm (14x10") sultry pan. If you don't have any greaseproof paper, greasing and then dusting with flour can help prevent sticking.
- Preheat the oven to 180C (160C fan, 350F).
- Put the sugar and butter in a large trencher and whisk together until fluffy.
- Add the tamed eggs a little at a time and whisk in.
- Sift in the flour and fold until smooth.
- Add the zest of 4 lemons and the juice of 2 to the mixture and gently mix through.
- Spoon the thrash into the lined or greased sultry pan.
- Bake for approximately 45 minutes. The confection should be golden on the outside and the skewer pushed into the very centre should come out wipe - alimony an eye on it as you don't want it to over-bake.
Make and add the lemon syrup
- In a small pan, mix the juice of 4 lemons with the icing sugar.
- Place over a medium low heat and stir until the sugar has dissolved, then bring to a swash for 1-2 minutes until you have a light syrupy texture.
- Poke holes all over the warm sponge with a skewer, scrutinizingly lanugo to the bottom.
- Take the syrup off the heat (careful, it's hot!) and skim all over the cooling sponge, or pour gradually so that the syrup has time to soak in.
- Allow to tomfool completely, then cut into 12 squares and enjoy with a hot cup of tea or coffee.
Notes
Nutrition
More traybake recipes to try
6 FUN recipes to make with kids - a FREE family sultry eBook!
Have a self-ruling reprinting of my family sultry eBook! With 6 easy recipes and bonus activities to get kids into the kitchen - and alimony them rented for hours!
