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Lemon Tray Bake |
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| Serves 8 |
Prep 15 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
175g butter, softened
175g caster sugar
3 eggs
225g self-raising flour
2 tsp baking powder
1/2 lemon, zested and juiced
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Iced lemon squares
1/2 lemon tray bake, loosely covered on a wire rack to thaw at
room temperature for 3-4 hours
150ml double cream + 75g luxury lemon curd
or light mascarpone + lemon zest
raspberries or other fresh fruit to decorate
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Adapted from Good Food, Fast Dairy cookbook |
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Preheat the oven to 180C/Fan
160C/Gas 4 and grease and line a 18cm x 28cm baking tin
with greaseproof paper.
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Put all the ingredients in a
bowl of a large electric mixer (or use a hand held
electric mixer and mixing bowl) and turn on slowly so
they don't splash out. Gradually increase the speed and
beat until you have a smooth, pale and creamy cake batter.
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Spoon into the prepared tin
and bake in the oven for 25-30 mins, until well risen and
cooked. Leave to cool for 5 mins before removing from the
tin.
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Cut the cake in two. Then trim
the edges of one half and cut into six squares. Dust the squares with icing sugar.
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Separately open freeze the
remaining half and two squares of the cake on wire racks
until firm. When firm, wrap in cling film and freeze for
up to 1 month.
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Iced lemon squares: pop the
thawed cake on a board and trim the edges. Whip the cream
until thick and then fold in the lemon curd (or mix the
mascarpone with the lemon zest and use instead)
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Decorate with raspberries or a
selection of fresh fruit and serve at once.
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