Lemon Drizzle Traybake

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.

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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.

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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?

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Lemon Drizzle Traybake

Recipe source: Gorgeous Cakes by Annie Bell

Ingredients:

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

Method:

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.

Lemon Blueberry Bread

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You know this is going to be good, right?…I mean, lemon and blueberries together, it just cannot go wrong.

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I always have at least two boxes of blueberries in my freezer. I buy them fresh and freeze it, and use it in everything from smoothies to muffins to pancakes and morning cereal. Same with the lemons, I always have a few lying around in the refrigerator.

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Tangy, sweet and moist, it is one perfect quick bread. It smells wonderful and looks amazing, thanks to the beautiful marbling from the blueberries. The sugar and lemon juice glaze on top gives it an extra boost of lemonyness. This time though, I chose not to glaze the bread since I wanted to keep it plain and simple.

Although the recipe specifies a 60-70 minutes baking time, start checking at 50 minutes.

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Lemon Blueberry Bread

Recipe coutesy: Taste of Home

Ingredients:

1/3 cup butter, melted

1 cup sugar

3 tbsp. lemon juice

2 eggs

11/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 cup fresh or frozen blueberries

1/2 cup chopped nuts

2 tbsp. grated lemon peel

Glaze:

2 Tbsp lemon juice

1/4 cup sugar

Method:

Preheat oven to 350 deg F.

In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon peel.

Transfer to a greased 8-in by 4-in loaf pan. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to the rack.

Combine glaze ingredients; drizzle over bread. Cool completely.

Note: If using frozen blueberries, use without thawing to avoid discoloration of the batter.