Raspberry Lemon Drizzle Traybake

Raspberry Lemon Drizzle Traybake 

Bright, zesty lemon sponge folded with juicy raspberries, topped with a smooth lemon glaze and a raspberry swirl!

Ingredients

For the Sponge:

 * 200g (¾ cup + 2 tbsp) unsalted butter, softened

 * 200g (1 cup) caster sugar

 * 3 large eggs, room temperature

 * 200g (1 ½ cups) self-raising flour

 * 1 tsp baking powder

 * Zest of 2 lemons

 * 2 tbsp fresh lemon juice

 * 150g (approx. 1 cup) fresh raspberries

For the Glaze & Swirl:

 * 200g (1 ½ cups) powdered / icing sugar

 * 2–3 tbsp fresh lemon juice

 * 2 tbsp seedless raspberry jam (warmed slightly)

Instructions

 * Prep: Preheat your oven to 180°C (160°C fan / 350°F). Line an 8x8 inch (20x20 cm) baking pan with parchment paper.

 * Make the Batter: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.

 * Combine: Fold in the self-raising flour, baking powder, lemon zest, and lemon juice until smooth. Gently fold in most of the raspberries (reserve a few to drop on top).

 * Bake: Pour the batter into your lined pan, spread evenly, and scatter the remaining raspberries on top. Bake for 30–35 minutes until golden and a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.

 * Glaze: Whisk the powdered sugar and lemon juice together until a thick, pourable white glaze forms. Pour evenly over the cooled cake.

 * Swirl: Drop small spoonfuls of the warmed raspberry jam over the white glaze. Use a toothpick or skewer to gently drag through the jam and glaze to create a marbled effect.

 * Serve: Let the icing set for about 15–20 minutes before slicing into squares. Enjoy!

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