1 August 2013

Lemon Drizzle Traybake


 As summer rolls on, thoughts turn to picnics and I begin to plan outdoor-friendly meals. A favourite of mine last year was this Quiche Lorraine, but this week I decided to bake a lemon drizzle cake, using Mary Berry's recipe to adapt it into a picnic-friendly traybake. My friends and I have made a trip to Victoria Park in Bath for the last couple of years for a picnic, but since moving to Yorkshire, I need to find a new spot.

The sponge is lighter than the traditional loaf form, but still gets a good crunch from the lemon syrup. I am really impressed with this recipe, and haven't adjusted it at all, except to mix in the ingredients one at a time, rather than the suggested all in one recipe. This will fill a 30 x 23cm tin to produce 15 generous squares, or 30 bite sized ones.

Lemon Drizzle Traybake
  • 225g softened butter
  • 225g caster sugar
  • 4 free range eggs 
  • Zest of two large lemons
  • 275g self raising flour
  • 2 tsp baking powder
  • 4 tbsp milk
For the Topping:
  • 175g granulated sugar
  • Juice of the two lemons  
Grease and line the tin, and preheat the oven  to gas mark 3/160'C.
Cream together the butter and sugar before beating in the eggs, one at a time, along with a spoonful of flour to avoid curdling and adding the zest. Mix or fold in the flour baking powder, and add the milk to give a light dropping texture.

Pour the mix into the prepared tin, and gently smooth over with a spatula. Bake for 35-40 minutes, until the sponge is lightly golden, and springs back when touched. Meanwhile, combine the lemon juice and sugar in a bowl for the syrup.

Rest for a few minutes, before transfering to a lined cooling rack with a tray underneath. Dot over a few holes with a fork to help the syrup run through. Gently spoon over the lemon syrup, taking care to make sure that no area is neglected. When it is cooled completely, cut into squares, ready to take with you to your summer events.




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