Hello everyone, how have you all been? It’s been a while since I have posted something here. The last few months have not been too good for me, and I have become kinda lazy… :(. But hey, I’m back, and here’s something that will really brighten up your day — a delicious lemon traybake with lemon syrup drizzled on top.
This sheet cake is extremely fluffy and moist, and has a slight crunch from the lemon juice- sugar mixture poured on top. It is sweet and tangy, and very fragrant, thanks to the lemon zest incorporated into the batter. The recipe calls for self-rising flour. I rarely use self-rising flour, I just substitute (1 cup all-purpose flour+ 11/2 tsp baking powder + 1/4 tsp salt) for every 1 cup of self-rising flour called for in the recipe. But since I had some leftover SR flour in my pantry, I decided to use it. The recipe suggests you make the batter in a food processor, but I used my trusty old handmixer to do the work and it worked out just fine.
Delicious eaten as it is, I have a feeling it would be even better with a scoop of vanilla ice cream…yummm. Try it and let me know, will ya?
Lemon Drizzle Traybake
Recipe source: Gorgeous Cakes by Annie Bell
1 cup unsalted butter, cubed
1 cup sugar
3 medium eggs
2/3 cup milk
1+2/3 cups self-rising flour, sifted
11/2 tsp baking powder, sifted
Finely grated zest and juice of 2 lemons
1 cup granulated sugar
Preheat the oven to 350 deg F and butter a 13-by-9 inch baking tray.
Put the butter and sugar in a food processor and beat together until pale and fluffy. Incorporate the eggs, one at a time, scraping down the sides of the bowl if necessary, then add the milk and whizz until creamy.
Gradually add the flour and baking powder through the funnel with the motor running, then incorporate the lemon zest.
Transfer the mixture to the prepared tray, smoothing the surface, and bake for 30 minutes until golden and shrinking slightly from the sides, or a skewer comes out clean from the center.
Run a knife/spatula around the edge of the tray and prick the cake with a skewer at about 1-inch intervals.
Combine the lemon juice and granulated sugar in a bowl, stirring to evenly distribute it, then spoon over the top of the cake.
Let it cool, allowing the juice to sink into the cake.
The surface should have a lovely crystalline sheen. Cut into whatever size or shape you fancy.