Lemon Drizzle Tray Bake Cake
Healthy recipes offer you Lemon Drizzle Tray Bake Cake, we hope you like it
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Servings: 12
Ingredients
- 335 G (1 AND 1/3 CUPS PLUS 1 TBSP) UNSALTED BUTTER, SOFTENED
- 335 G CASTER SUGAR (1 AND 2/3 CUPS)
- 5 EGGS
- 40 ML (1 FLUID OUNCE OR 1/8 CUP PLUS 1 TBSP) BUTTERMILK (OR SOUR CREAM)
- 335 G (2 AND 3/4 CUPS) SELF-RAISING FLOUR (IF USING PLAIN, ADD 1 TBSP BAKING POWDER)
- ZEST OF 1 LEMON
- LEMON SYRUP
- JUICE AND ZEST OF 1.5 LEMONS
- 100 G (1/2 CUP) GRANULATED SUGAR
- LEMON ICING
- JUICE OF 1.5 LEMONS
- 200 G (2 CUPS) ICING SUGAR / CONFECTIONER’S SUGAR (YOU WILL NEED TO WORK ON THIS, DEPENDING ON THE YIELD OF LEMON JUICE)
Instructions
- * GREASE AND LINE A 10 INCH SQUARE CAKE PAN.
- * PREHEAT OVEN TO 190 DEGREES C / 375 DEGREES F
- * IN A LARGE BOWL, CREAM TOGETHER THE BUTTER AND CASTER SUGAR UNTIL LIGHT AND FLUFFY.
- * BEAT IN THE EGGS, ONE AT A TIME. (IF THE MIXTURE CURDLES, ADD A SPOONFUL OF FLOUR)
- * BEAT IN THE BUTTERMILK/SOUR CREAM AND LEMON ZEST, THEN GRADUALLY SIFT IN THE FLOUR, MIXING ONLY UNTIL INCORPORATED. POUR INTO THE TIN.
- * BAKE IN THE OVEN FOR 45 MINS TO 1 HOUR, OR UNTIL A SKEWER INSERTED INTO THE CENTRE COMES OUT CLEAN.
- * WHEN BAKED, LEAVE TO COOL IN THE TIN.
- * WHEN COOL, TURN ONTO A WIRE COOLING RACK.
- * WHILST THE CAKE IS COOLING, HEAT SYRUP INGREDIENTS IN A SAUCEPAN. IT NEEDS TO BOIL AND REDUCE UNTIL SYRUPY, BUT STILL RUNNY. SKEWER THE CAKE ALL OVER AND THEN POUR THE SYRUP OVER SLOWLY, ALLOWING IT TO RUN INTO ALL OF THE HOLES.
- * MAKE THE ICING – MIX THE ICING SUGAR AND LEMON JUICE UNTIL NICE AND THICK, BUT ‘POURABLE’. DRIZZLE GENEROUSLY OVER THE CAKE AND LEAVE TO SET. WHEN SET, SLICE THE CAKE INTO PIECES THAT SUIT YOU! WE GOT 25 SMALL SLICES OUT OF OURS!