• Sarah L Samuels

Lemon Drizzle Traybake

This was a popular choice in my cafe and is delicious with a cup of tea or coffee.


It is a light sponge with a delicious crunchy topping! My son says the topping is the best bit!!!!


It is a really quick and easy recipe as it is an all in one recipe and is very tasty!

Jump to recipe

To start preheat the oven to 180 degrees centigrade (160 fan) or gas mark 4. Then line a 10.5 x 8 inch (27 x 21cm) cake tin.

Put the Stork, caster sugar, SR flour, eggs and lemon zest into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.

Pour the mixture into the prepared tin.

Bake for 35-40 minutes or until a cake tester comes out clean.

While the cake is baking add the lemon juice to the sugar and mix in a small bowl.



When the cake is baked brush the lemon and sugar over the top of the cake.

Leave to cool completely before cutting into squares.


Ingredients:


250g Stork Margarine 250g Caster Sugar

290g Self Raising Flour

4 Large eggs

Zest of 2 Lemons

Topping:


Juice of 1 Lemon

85g Granulated sugar


Method:


  1. Pre-heat the oven to 180 degrees centigrade (160 fan) or gas mark 4.

  2. Then line a 10.5 x 8 inch (27 x 21cm) cake tin.

  3. Put the Stork, caster sugar, SR flour, eggs and zest of the lemon into the bowl of a stand mixer.

  4. Mix on a medium speed until the ingredients are creamy and fully combined.

  5. Pour the mixture into the prepared tin.

  6. Bake for 35-40 minutes or until a cake tester comes out clean.

  7. While the cake is baking add the lemon juice to the sugar and mix in a small bowl.

  8. When the cake is baked brush the lemon and sugar over the top of the cake and leave to cool completely before cutting into squares.

Download recipe

LemonDrizzleTraybake
.pdf
Download PDF • 116KB

Sarah’s extra slice…….


I always brush the sugar drizzle on the top as it gives a more even covering than just spooning it over the top.

This cake freezes really well.



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