Lemon Drizzle Traybake
This is a fantastic Mary Berry recipe! I don’t like grating the lemon zest or juicing the lemons but otherwise this recipe is fine. The next time I make it, though, I’m going to try out using lemon essence and shop-bought lemon juice, to make this dyspraxia-friendly. The cake is easy to transport, so great for picnics and very popular at cake sales.
You will need:
30x23cm tray bake tin
Baking paper
Kitchen scales
Tray (for catching the dripping lemon glaze!)
Cooling rack
Large bowl
Electric whisk
Tablespoon
Knife
Citrus squeezer/ juicer
Pastry brush
Measuring spoons
Grater
For the cake
225g butter at room temperature (plus a little extra for greasing the tin)
225g caster sugar
275g self-raising flour
2 level teaspoons baking powder
4 free-range eggs
4 tablespoons milk
Finely grated zest of 2 unwaxed lemons
For the glaze
175g granulated sugar
Juice of 2 lemons
Method:
Preheat the oven to 180C/ 160C fan/ Gas 4.
Grease the tin with butter and line the base with baking paper.
Grate the lemon zest.
Put all the cake ingredients into a large bowl and beat for 2 minutes, or until well blended.
Turn the mixture into the prepared tin and level the top with a knife or spoon.
Put in the oven and bake for 35 to 40 minutes, until the cake has shrunk a little from the sides of the tin and is turning golden on top.
Whilst the cake is baking, make the glaze. Cut the lemons in half and juice them (or get someone else to do this).
Mix the granulated sugar with the lemon juice and stir until combined.
Put a tray underneath a wire cooling rack, reading for glazing.
When the cake has baked, carefully take it out of the oven and leave it to cool for 5 minutes in the tin.
Lift the cake out of the tin with the baking paper attached (I get some help here, so the cake doesn’t break up) and place on the wire rack.
Brush the glaze all over the surface of the warm cake and leave to set.
Remove the baking paper and cut into slices to serve.
That’s it - ready for sharing!