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.
- 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
- 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!
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.
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.
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.