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what could be a better way than to start the day with some homemade lemon traybake?! Drizzled icing and lovely light sponge…only sent First Class by Royal Mail to my wonderful sister (and the occupants of Hessle Towers)! I used Mary Berry’s classic reipe from her most beautiful book the Baking Bible.
See how her baking bible hands work here:
For the cake
225g softened butter
275g caster sugar
275g self raising flour
2 tsp baking powder
4 tbsp milk
grated rind of 2 unwaxed lemons
For the icing
3 tbsp lemon juice
225g icing sugar
1. Preheat the oven to 180C Fan/160 C/Gas Mark 4.
2. Grease and line a 30 x 23cm traybake tin.
3. Cream the butter and the sugar until pale and creamy, then add the eggs, one at a time, each one being incorporated fully before adding the next.
4. Add the lemon zest and beat once more, then add the flour and baking powder.
5. Beat until the mixture is smooth and then add the milk. I also added a squeeze of lemon juice to give it a more zesty flavour.
6. Pour into the prepared tin and bake for 35-40mins, until the sponge springs back when pressed.
7. Let the cake cool in the tin for 10mins and the remove onto a wire rack.
8. Mix together the lemon juice and icing sugar to a semi-thick consistency and once the cake has cooled, pour over and let it set.
9. Cut into equal squares and distribute for sticky lemony fingers…