Lemon Drizzle Tray Bake

There’s something reminiscent about Lemon Drizzle Cake, spending time in your grandparents kitchen, helping mix bowls of ingredients together, before emptying into a tin and waiting patiently for the baking to be done. Combining the lemony icing and licking the spatula once you get the nod from nana and watching as she expertly ices and cuts serving you the biggest slice of course! This soft, golden, crumbly tray bake so easy to prepare, the hardest thing will be waiting for it to cool before cutting to serve.

10-15 minutes to prepare | 35-40 minutes to bake 

Ingredients:

  • 4 eggs
  • 275gm self-raising flour
  • 225gm caster sugar
  • 225gm soft butter
  • 2 level tsp baking powder
  • 4 tbsp milk
  • Zest of 2 lemons

Topping:

  • 175gm granulated sugar
  • Juice of 2 lemons

Instructions:

  1. Place all the ingredients (not the topping)  into a large bowl. Beat well for 2 minutes until well mixed. We recommend the use of an electric mixer to make the task easier, but you can, of course, combine using elbow grease and a wooden spoon.
  2. Use a hard, anodised, deep baking tray and line it with Bake-O-Glide before emptying in the well-combined mixture.
  3. Place the prepared tray in the middle of your baking oven. Bake for 35-40 minutes or until deliciously golden brown on top and the tray bake bounces back when you gently (and very carefully so as not to burn yourself) press your finger on the cake surface.
  4. Once cooked to perfection, place the tray on top of a cooling rack, and when at a manageable temperature, remove the Bake-O-Glide.
  5. While you are waiting for your cake to become a manageable temperature, mix your topping ingredients together in a small bowl so you can apply while your cake is still warm.
  6. Puncture your still-warm cake evenly over the top with a skewer and pour the lemon juice and sugar mix all over, allowing the sticky mixture to ooze down into the holes and into the cake. Yummy!
  7. Cut into squares when cold (if you can wait that long)

RECIPE FROM AGA COOKSHOP

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