The picture below is only roughly half of this traybake. Sometimes you just need a hefty dose of cake. This lemon drizzle marks the third and final (for now!) podcast in the Lucy’s Recipes series, which you can listen to here. I think lemon drizzle cakes are one of those bakes that are always popular – they’re seen in tearooms and cafes across the country. They’re also easy to adapt to your own likes and needs – I’ve made loaf cakes, mini cakes, covered the whole top with icing, used a crunchy sugar syrup instead of icing, and used oranges or limes instead of lemon. The possibilities are endless! The recipe I used is below, adapted from a Donal Skehan recipe – enjoy!Lemon Drizzle Traybake
225g caster sugar
250g self raising flour
1tsp baking powder
zest of 3 lemons
150g icing sugar
juice of one lemon
1. Preheat the oven to 160’C. Cream the butter and sugar until really light and fluffy.
2. Gradually add in the eggs, mixing well in between each addition.
3. Grate in the lemon zest, then sift in the baking powder and flour.
4. Add the milk and fold gently until everything is evenly combined.
5. Pour the cake mixture into a lined rectangular baking tin (30x23cm) and cook for 30mins until golden and springy. Place on a wire rack to cool.
6. Combine the icing sugar and lemon juice into a smooth paste. Drizzle off the end of a spoon over the cooled cake in a large zig zag pattern. Enjoy!