Lemon Drizzle Traybake Recipes

LEMON DRIZZLE TRAYBAKE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
• Measure all the 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.
• Bake for 35-40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
• Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
• Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
• Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

LEMON DRIZZLE TRAYBAKE

Steps:

• Preheat oven to 180 C/ gas mark 4/ 160 C fan and line or grease 23x33cm (9x13in) baking tray
• Beat 170g caster sugar with the butter till smooth and creamy
• Add eggs and lemon zest and mix till smooth
• Fold in flour and bake for around 40 minutes or until golden and skewer inserted into the centre comes out clean
• To make the drizzle mix the 110g caster sugar and lemon juice thoroughly and pour evenly over the cake while the cake is still hot from the oven

LEMON DRIZZLE TRAYBAKE

Steps:

• Heat the oven to gas mark 4 (well, GM5 if its my oven, which is always a bit o the cool side) and grease and line a 28cm x 18cm shallow cake tin. I use a tin I normally make flapjacks in.
• The batter for this is quite soft and halfway to pancake batter, and although you are welcome to try it as a "throw everything in and mix is together", my experience is that the butter always ends up in lumps and doing things in stages makes it much easier: so, cream together the sugar and the very soft butter. You can even microwave the butter a little: having it al most melted will not hurt.
• Add the eggs in one go and beat briefly. Stir in the lemon curd.
• Roughly fold in the flour and baking powder, then similarly roughly stir in the milk. The batter will look lumpy and horrible at this point, but have faith. Beat hard but briefly (quick whizz with the electric beaters) - the batter should miraculously become smooth and fluffy. Finally, stir in the lemon zest (I find that putting it in before this just means it all sticks to the beaters)
• Pour into the cake tin and smooth, making a shallow dip in the centre to get a flat top in baking. Bake for 40-50 minutes until golden brown and springing back when pressed.
• Make the drizzle a little before the cake comes out. Measure the lemon juice into a jug and stir in the icing sugar. Heat in the microwave for a minute (this can also be done on the hob, of course).
• Almost as soon as you take the cake out of the oven, prick it all over with a fork and pour the drizzle over, gently working it into the cake with the back of a spoon. Allow to cool in the tin.

LEMON DRIZZLE LOAF CAKE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Line a 1-pound loaf tin with parchment paper.
• Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and fold into the batter until well blended. Add lemon zest and juice and mix well. Spoon batter into the prepared loaf tin and level the top with a knife.
• Bake in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the center comes out clean, about 30 minutes. Remove from the oven and place tin on a wire rack.
• Mix together powdered sugar and lemon juice for the lemon glaze in a small bowl.
• Drizzle glaze all over the top of the warm cake while it is still in the pan. Allow to cool completely, about 1 hour before removing from the pan and slicing into 8 pieces.