Tuesday, 3 February 2015

Iced Lemon Traybake // Breaking Baking #2



Everyone has their favourite type of cake and mine is definitely a lemon cake. More specifically, i have a huge weakness for Mr Kipling lemon slices. Don't get me wrong i do love chocolate cake and a classic victoria sponge but there is something about citrus and cake that makes it so addictive. 

I took this recipe from my Mary Berry ultimate cakes book and seeing as she is the Queen of baking, i knew it would be delicious.


Ingredients
 8oz (225g) soft margarine
8 oz (225g) caster sugar
10 oz (275g) self-raising flour
2 teaspoons of baking powder
4 eggs
4 tablespoons of milk
grated rind of 2 lemons

For The Icing
The juice from the lemons 
8 oz (225g) icing sugar (sifted)

Firstly, you need to preheat the oven to 180C/350F/Gas mark 4. You also need to grease and line a roasting tin or even better a traybake tin. I used this silicone one because i didn't have to grease and line it.

Next up you need to add all of the cake ingredients to a large bowl...

Add the self-raising flour (you don't need to sift this if you can't be bothered)
Add the caster sugar
Add the baking powder (i was so lucky with this because i just had enough for two teaspoons)
Add the eggs and milk
Add the butter

Add the lemon zest
The next thing that you need to do is mix it all together for at least two minutes. To save yourself getting nackered, it's best to use an electric whisk but if you don't have one, be hardcore and use a wooden spoon - it does the job eventually.


Once mixed, it should look like this. It's similar to most cake batters and should at least fall off a spoon. Don't add anything to it if it seems quite thick, just keep mixing until you get the dropping consistency. I also gave it a bit of a mix with a spoon just to incorporate the remaining flour, sugar etc that was around the edge of the bowl.


Pour the batter into the tin and try to smooth it out as flat as possible. It doesn't need to be precise and make sure the mixture goes right to the edges. Bake it for 35-40 minutes, checking after 35.


 Whilst the cake is baking, you can make the icing which is so so so easy. All you need is the juice from the two lemons you grated earlier (i used both because i like it really lemony but do as much as you like to suit your own tastes) and the icing sugar. 


Sift the icing sugar
Add the lemon juice
Start mixing
You should end up with a runny but slightly thick icing. If it's too sour, add a little more sugar and vice versa if it is too sugary
 By now the cake should be ready. It should be slightly coming away from the edges of the tin and should spring back when you press it gently with your finger. Take it out of the oven and leave to cool in the tin.


 Once it's cooled down, pour on the icing and spread it out. What i did was pour some on and see how much it covered, when it was 100% coated in the icing i put the remainder aside to drizzle over later. Leave the whole thing to set for about 10-15 minutes.

 
Once it's set or when you are too impatient to wait, grab yourself a knife and cut the cake into little squares. The recipe says it will make 21 squares but i managed to cut out 25. I guess it depends on the size of tin you use.

If it suits you, drizzle over the remaining icing once the cake has been cut. This is completely optional

And there you have it! An iced lemon traybake. I tried a piece while it was still warm and seriously, this is the most delicious cake i've ever eaten and i'm not blowing my own trumpet either. It's exactly like Mr Kipling lemon slices if not better. If you like lemon drizzle cake you will absolutely love this.



*This recipe is from Mary Berry's ultimate cake book and is no way my recipe. All credit and original idea is Mary Berry's only





 
 

2 comments:

  1. Yum! I love lemon cake too, I think its because it isn't too sweet tasting so you feel like you can eat loads more! :P This has reminded me to get out my lemon drizzle recipe again! Great post :) xx

    leah-talks.blogspot.co.uk

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    Replies
    1. Thankyou :) It's definitely my favourite because i like the sweet/tang thing about sugar and lemon. I hate anything overly sweet so this is perfect for me. Glad you enjoyed the post xx

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