Sweet

Lemon Tray Bake

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As I may have mentioned before I really like lemon cake so as an alternative to the Lemon Drizzle Cake, I found this lemon tray bake recipe. I thought it would be easier to make with it being a tray bake and a good fit for a number of bakes. Its similar to the Lemon Drizzle Cake but just has a glaze on top rather than one which soaks in. This is another Mary Berry recipe and is really quick and easy to make.

Ingredients

Cake

  • 225g (8oz) unsalted butter
  • 225g (8oz) caster sugar
  • 275g (9½ oz) self raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 4 tbsp milk
  • grated zest of 2 lemons

Glaze

  • juice of 2 lemons
  • 175g (6oz) sugar

You will need a tray bake tin for this recipe or another tin measuring 30cm x 23cm (12in x 9in) and 4cm (1½ in) deep. Grease and line your tin and preheat the oven to 180C / 160 Fan / 350F.

In a large bowl, beat all the cake ingredients for a couple of minutes or until the mixture is smooth. I’ve started beating the butter by itself first to remove the lumps as no matter how long I leave it at room temperature, it still seems to be a little lumpy!

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Pour the mixture into your prepared tin and try and spread it evenly as best as you can. Bake the cake for 35-40 minutes or until risen and springy to the touch or its coming away from the sides of the tin.

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Make the glaze by mixing the lemon juice and sugar – I used granulated sugar to add some extra crunch. Transfer the cake to a wire rack before it cools too much and soon the glaze over the warm cake. Let it cool before you cut it into pieces.

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This is possibly one of the easiest cakes I’ve made which was handy at 37 weeks pregnant! I was worried with the glaze just on the top it may have been a little dry but it actually kept moist for a few days. I may be tempted next time to poke some small holes in though so some of the glaze does go into the cake. It had a lovely lemon flavour and the glaze added a nice crunchy texture.

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