Summer Time Lemon Traybake

13 June 2018


If I was asked to choose my favourite summer time bake, I would definitely pick some kind of lemon cake. So when I spotted this lemon traybake by Mary Berry in a magazine I was reading, I just had to give it a try. I even went out and bought a new traybake tin just to make this cake! It's super easy and quick to make, with a light sponge, finished with a zingy, zesty icing. At first I wasn't too sure about using lemon curd in the mixture, but it definitely adds that extra lemon flavour to the sponge. Delicious!

My plans for a slow and relaxed summer this year definitely includes getting stuck into some baking each week, so I've been searching for plenty of recipes to have a go at this summer. Lighter cake sponges, cheesecakes, tarts and of course another one of my favourites, a fruity pavlova! We currently have strawberries growing in the garden so I'm hoping that I'll have a couple of homegrown strawberries to incorporate into a summer bake.

And hopefully with the weather being warm and sunny, I'll be able to take some homemade treats in a packed lunch when going out on trips and walks. So without further ado here is a recipe for a summer time lemon traybake!


(Recipe via Mary Berry's Classic Cookbook)


INGREDIENTS 

225g (8oz) soft butter (I used Stork) 

225g (8oz) caster sugar 

275g (10oz) self-raising flour

4 eggs 

2 tsp baking powder 

2 tbsp. milk 

2 tbsp. lemon curd 

zest of 2 lemons


3 tbsp. lemon juice 

250g (9oz) icing sugar 

zest of 1 lemon (optional decoration)


EQUIPMENT 

Baking parchment 

A 23cm x 30cm (9in x 12in) traybake tin

Lemon zester or grater


METHOD 

1. Preheat the oven to 180C/160C fan/gas 4. Line the traybake tin with baking parchment and then leave to one side. 

2. Cream together the butter and the sugar with an electric whisk. Then mix in the remaining ingredients, beat together for around 2 minutes until well incorporated. 

3. Spoon the mixture into the prepared tin. 

4. Bake in the oven for 30-35 minutes. Until the cake is a golden brown and the middle springs back when pressed lightly. Leave to cool in the tin.

5. In a small bowl mix together the lemon juice and icing sugar. Use a knife or back of a spoon to spread the icing over the cake. Sprinkle the top with lemon zest and allow to set. Once set cut into 24 slices. Store in an airtight container or cake tin.

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