23 x 33cm/9 x 13” baking tray, mixing bowl and saucepan

Sponge
2 tbsp lemon peel, grated
100g unsalted butter, melted
1 FREEE Sponge Mix
3 eggs
oil, for tray

Lemon Drizzle and Topping
100ml lemon juice
100g caster sugar
100g white chocolate

180°C, Fan 160°C, 350°F, Gas 4

Sponge           

1. Pre-heat the oven.
2. Rub some oil around the inside of a 23 x 33cm/9 x 13” baking tray or insert a baking liner.
3. Finely grate the lemon peel and melt the butter.
4. Put the sponge cake mix into a mixing bowl.
5. Break the eggs into the bowl, grated lemon peel and melted butter and beat everything together until smooth.
6. Tip the mixture into the prepared baking tray, spreading it into the corners.
7. Bake for 20-25 minutes. Until a cocktail stick comes out clean.
8. Allow the cake to cool in the tin for 10-15 minutes.

Lemon Drizzle and Topping

1. Using a cocktail or BBQ stick prick lots of holes all over the cake surface.
2. Add the lemon juice into a saucepan and add the sugar.
3. Put the pan over a medium heat until the sugar is dissolved, then boil gently for about three minutes, swirling the pan occasionally to make a syrup.
4. Pour the syrup slowly all over the top of the sponge.
5. Break the chocolate into small pieces and heat very gently.
6. As soon as you can stir the chocolate, drizzle it over the traybake in a zig zag fashion.
7. Cut the traybake into squares or rectangles.