Lemon Tray Bake

Products used

Ingredients

• 350g/12.5oz butter
• 350g/12.5oz caster sugar
• 1 teaspoon vanilla extract
• 2 lemons
• 350g/12.5oz plain flour
• 3 teaspoons of baking powder
• 300g/10.5oz icing sugar

Method

1. Preheat oven to 190°C / 375°F.
2. Wash and dry lemons, then grate outside skin to get the lemon zest.
3. Cut and squeeze both lemons to get all of the lemon juice.
4. Mix soft butter and sugar until well-blended, creamy and light and fluffy.
5. Add lemon zest from 2 lemons. Mix again.
6. Add vanilla extract and 1 tablespoon lemon juice. Mix again.
7. Gradually add 3 of the eggs. Gently mix until combined.
8. Add half the sifted flour and baking powder. Mix again until creamy.
9. Gradually add the remaining 3 eggs, mixing gently so as not to split the mix.
10. Add remaining flour. Keep mixing until the batter is light and fluffy.
11. Spread cake batter on a baking sheet lined with parchment paper. Make sure its deep enough for the cake to rise.
12. Bake for 20 minutes or a bit more – until it’s lightly browned on top.
13. Vigorously and quickly mix icing sugar and remaining lemon juice (6 – 7 tablespoons) until mixture is smooth and without clumps.
14. Using a spoon, spread sugar-lemon glaze gently over warm cake. Sprinkle with a little more zest if desired.
15. Let cake cool for at least 20 minutes to let glaze settle.