This is similar to the previous recipe I posted, but it’s what I call a “one bowl” cake.
Everything is done in one bowl with no whipping of the butter and sugar. If you don’t have much time and want a light, moist tray bake to serve with fresh berries and cream or ice cream, nothing beats this.
This also has the lemon/sugar syrup poured over at the end. It’s more of a tray bake than a cake.

This makes about 30 squares
225 grams butter, softened
225 grams caster (superfine) sugar
275 grams self raising flour
2 tsp baking powder
4 large free range, organic eggs
4 tbsp milk
2 lemons, grated zest only (save the juice for the syrup)
For the crunchy topping
175 grams granulated sugar
2 lemons, juice only
(You can also add the grated rind of 1 large orange to this as an extra touch)
Cut a rectangle of non stick baking parchment to fit the base and sides of a 11 by 9 by 1 1/2 inches roasting tin. (approximately, it doesn’t have to be those exact measurements)
Grease the tin with butter and line the tin.
Preheat the oven to 300F
Put all (except the crunchy topping ingredients) the ingredients for the tray bake in a large bowl and beat well for 2 minutes. An electric mixer is best for this.
Empty all the mixture into the prepared tin and level it off with the back of a spoon.
Bake in the middle of the oven for around 40 to 45 minutes until golden and the sponge springs back when lightly pressed.
Leave the cake to cool in the tin for about 15 minutes and remove from the tin using the parchment paper to help.
Carefully remove the paper and allow to cool on a rack.
For the crunchy topping, mix the ingredients together in a measuring jug or small bowl until the sugar dissolves and pour it evenly over the cake while it’s still just warm.
Cut into squares when completely cooled and serve.