A classic here at Belleau Cottage, this Lemon Drizzle Traybake is the perfect cake for the Aby Village Coffee Morning happening next week. It’s also the start of Spring and this cake feels very spring-like to me. I’ve been really busy with work recently so I’ve not been able to help out or attend many of the village hall events and so I’m trying to make up for it in the best way I can by contributing cake.
‘Weigh the eggs’ method
This cake is phenomenally easy to make as it’s an ‘all in one’ and a ‘weigh the eggs’ type of cake. The all in one bit means you literally bung all the ingredients into a bowl and beat until light and fluffy. The weigh the eggs method is great because if you don’t have a recipe to hand then you know this is failsafe. You simply weight the eggs (in their shells) and then use the equivalent weight of flour, sugar and butter. It works every time.
for the cake
- 3 large free-range eggs (mine weighed tin at 225g)
- 225g butter – at room temperature
- 225g golden caster sugar
- 125g self-raising flour
- 100g ground almonds
- the zest and juice of 1 lemon
for the drizzle
- the zest and juice of 1 lemon
- 100g caster sugar
for the lemon icing
- the zest and juice of 1 lemon
- 100g icing sugar
I’m using a 30cm x 20cm baking tray which I’ve greased and lined with baking parchment. Pre-heat the oven to 170C (fan)
Place all the ingredients for the cake into a large bowl and beat well until light and fluffy. You may need to add a dash or two of milk to loosen the batter which should easily fall off a spoon. Simply beat it in at the end if needed.
Pour the cake batter into the prepared tin and bake for 25-35 mins or until risen and springy to touch.
Meanwhile make the lemon drizzle in a bowl by stirring the lemon juice and zest into the sugar. Pop it into the microwave for 30 seconds to help the sugar dissolve.
Once the cake is baked, remove from the oven and set the tin onto a wire rack and prick the surface all over with a skewer. Pour the lemon drizzle all over the cake and then let the cake stand in its tin until completely cool.
Make the icing by combing the icing sugar and lemon juice and zest and then, once the cake is cool, drizzle all over the top.
For more lemon cake recipes check these out on Dom in the Kitchen.
Eat and of course, enjoy!
