Lemon Drizzle Traybake! – Jane’s Patisserie

A straightforward, scrumptious and delicious six ingredient lemon drizzle traybake that is very easy, so tasty and at all times widespread! 

I’ve been requested for this recipe again and again and HERE IT IS. Actually, I can solely apologise it took so lengthy, nevertheless it’s a classically scrumptious and simple bake you may make at any time. IT’S SO GOOD!

Lemon Bakes

I simply adore baking with lemon, there may be simply one thing about it that I am keen on. It’s one of many freshest and lightest flavours of bakes that exist and I’m completely obsessed.

I at all times suppose that lemon is a brilliant versatile ingredient as effectively as a result of I take advantage of it rather a lot in my savoury cooking, to convey out flavours, thicken sauces, and so forth. Whereas within the baking world, I’ll add it to as many issues as doable.

The Cake

A cake like that is simply the only of elements as effectively, and that’s what makes it such a straightforward and wonderful bake. A bake like this could use as few elements as doable however have essentially the most affect

• Butter – I take advantage of a baking unfold or a room temperature block butter with regards to the sponge of a cake like this. Each work very well, and you should use a dairy free butter simply
• Sugar – I take advantage of caster sugar because it’s one of the best fundamental sugar to make use of in a cake like this because it brings the sweetness with out altering the flavour
• Flour – I discover it finest to make use of self elevating flour for this because it has the elevating agent already within the flour and creates a beautiful gentle texture. You can also make your individual flour through the use of two degree teaspoons of baking powder combined in per 150g of plain flour
• Eggs – I at all times use medium eggs. It’s finest to weigh them in shells for a cake like this and match the opposite elements, I have a tendency to make use of about 7 for this quantity of elements
• Lemon – I take advantage of lemon zest as I am keen on it, however you may also use lemon extract. 2tsps lemon extract is right

The Tin

As a result of this bake is a traybake cake the usual dimension I have a tendency to make use of is a 9×13” traybake tin because it creates a very good depth of slice to the bake, and I have a tendency to make use of the tins lots in cooking as effectively.

My different traybake muffins similar to my chocolate fudge traybake, or my college cake for instance use the identical 9×13” traybake tins as effectively for a similar causes as above. There are fairly just a few completely different variations of the identical tins on the market however that is the one which I take advantage of.

I discover it finest to calmly grease the tin, and put a big piece of parchment paper into the tin. I usually discover it best to crumble the paper right into a ball and roll it again out once more, press it into the bottom and sides of the tin after which use bulldog clips to clip the edges into place while I’m filling the tin earlier than baking.

The Drizzle

So the principle a part of a lemon drizzle, is clearly, the drizzle. It’s such a easy a part of the bake however it’s vitally essential and why everybody adores this bake. The drizzle mainly ensures that the cake will keep gentle and moist and scrumptious.

They’re usually very comparable if not the identical the place you combine lemon juice and caster sugar collectively. Some syrups you possibly can warmth first, however I’m lazy and simply combine the sugar with the juice. It creates an virtually crystallised texture on high of the cooled cake so I am keen on it.

You may stab the cake with a fork earlier than drizzling if you’d like, however as my cake bakes very flat I simply pour it on evenly throughout and it soaks in completely. If you’d like kind of drizzle you possibly can go accordingly.

The Ornament

So, you don’t have to embellish this bake in any respect. It’s at all times elective to embellish a cake as I do know I’ve lots of followers who aren’t fussed a few embellished bake, however I simply couldn’t resist. I discover just a little ornament can actually carry a cake so effectively.

For this magnificence, I simply went for a easy lemon icing drizzle and a few further zest on high. It’s really easy to combine the icing sugar with lemon juice (you should use water, however I just like the lemon juice for the additional zing) and blend till you might have a thick paste. For those who add an excessive amount of liquid it will likely be a lot runnier and extra translucent.

I take advantage of a small piping bag with the tip snipped off to make the drizzle a bit neater, however clearly it’s meant to be a bit random. Ornament on a bake like this doesn’t need to be excellent. I used extra lemon zest to embellish, let it set, portioned and ate a large slice.

Ideas and Methods

• This bake will final for 4+ days at room temperature
• You may freeze this bake for 3+ months
• I take advantage of this traybake tin
• You should use lemon extract as an alternative of lemon zest (2 tsps)
• You should use bottled lemon juice as an alternative of recent in the identical method

Cake

• 400 g unsalted butter (or baking unfold)
• 400 g caster sugar
• 7 medium eggs
• 400 g self elevating flour
• Zest of 2-3 lemons

Drizzle

• 175 g caster sugar
• 175 ml lemon juice

Ornament

• 100 g icing sugar
• 2-3 tsp lemon juice
• Lemon zest

For the Cake

• Preheat your oven to 180ºc/160ºc fan and line a 9×13″ traybake tin with parchment paper.

• Beat collectively the butter and sugar till gentle and fluffy.

• Add within the eggs, self elevating flour, and lemon zest and beat once more till mixed effectively. 

• Pour into the tin and bake within the oven for 45-50 minutes, or till baked via. 

For the Drizzle

• While the cake is baking, combine the lemon juice and caster sugar collectively in a bowl.

• As soon as baked, take away the cake from the oven and drizzle over the lemon drizzle

• Let the cake cool absolutely within the tin

For the Ornament

• Add the icing sugar to a bowl, and steadily add the lemon juice, mixing effectively every time, till a thick icing paste is made.

• Drizzle this over the cooled cake

• Sprinkle over some further lemon zest, let this set, and revel in!

• For a 9″ sq. tin – I’d advocate a 5 egg/250g sugar/butter/flour combination. Baked for 35 minutes!
• This bake will final for 4+ days at room temperature
• You may freeze this bake for 3+ months
• I take advantage of this traybake tin
• You should use lemon extract as an alternative of lemon zest (2 tsps)
• You should use bottled lemon juice as an alternative of recent in the identical method

ENJOY!

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