Lemon Drizzle Traybake! – Jane’s Patisserie

A simple, scrumptious and delicious six ingredient lemon drizzle traybake that is really easy, so tasty and at all times well-liked! 

I’ve been requested for this recipe again and again and HERE IT IS. Actually, I can solely apologise it took so lengthy, but it surely’s a classically scrumptious and simple bake you may make at any time. IT’S SO GOOD!

Lemon Bakes

I simply adore baking with lemon, there may be simply one thing about it that I like. It’s one of many freshest and lightest flavours of bakes that exist and I’m totally obsessed.

I at all times suppose that lemon is a brilliant versatile ingredient as nicely as a result of I exploit it quite a bit in my savoury cooking, to carry out flavours, thicken sauces, and so on. Whereas within the baking world, I’ll add it to as many issues as attainable.

The Cake

A cake like that is simply the only of components as nicely, and that’s what makes it such a simple and superb bake. A bake like this could use as few components as attainable however have essentially the most influence

• Butter – I exploit a baking unfold or a room temperature block butter on the subject of the sponge of a cake like this. Each work rather well, and you need to use a dairy free butter simply
• Sugar – I exploit caster sugar because it’s the perfect fundamental sugar to make use of in a cake like this because it brings the sweetness with out altering the flavour
• Flour – I discover it finest to make use of self elevating flour for this because it has the elevating agent already within the flour and creates a beautiful gentle texture. You may make your individual flour by utilizing two stage teaspoons of baking powder blended in per 150g of plain flour
• Eggs – I at all times use medium eggs. It’s finest to weigh them in shells for a cake like this and match the opposite components, I have a tendency to make use of about 7 for this quantity of components
• Lemon – I exploit lemon zest as I like it, however you too can use lemon extract. 2tsps lemon extract is good

The Tin

As a result of this bake is a traybake cake the usual dimension I have a tendency to make use of is a 9×13” traybake tin because it creates an excellent depth of slice to the bake, and I have a tendency to make use of the tins lots in cooking as nicely.

My different traybake desserts akin to my chocolate fudge traybake, or my college cake for instance use the identical 9×13” traybake tins as nicely for a similar causes as above. There are fairly a number of totally different variations of the identical tins on the market however that is the one which I exploit.

I discover it finest to calmly grease the tin, and put a big piece of parchment paper into the tin. I typically discover it best to crumble the paper right into a ball and roll it again out once more, press it into the bottom and sides of the tin after which use bulldog clips to clip the perimeters into place while I’m filling the tin earlier than baking.

The Drizzle

So the principle a part of a lemon drizzle, is clearly, the drizzle. It’s such a easy a part of the bake however it’s vitally vital and why everybody adores this bake. The drizzle principally ensures that the cake will keep smooth and moist and scrumptious.

They’re typically very related if not the identical the place you combine lemon juice and caster sugar collectively. Some syrups you may warmth first, however I’m lazy and simply combine the sugar with the juice. It creates an nearly crystallised texture on high of the cooled cake so I like it.

You’ll be able to stab the cake with a fork earlier than drizzling in order for you, however as my cake bakes very flat I simply pour it on evenly throughout and it soaks in completely. If you’d like roughly drizzle you may go accordingly.

The Ornament

So, you don’t have to embellish this bake in any respect. It’s at all times non-obligatory to embellish a cake as I do know I’ve loads of followers who aren’t fussed a couple of embellished bake, however I simply couldn’t resist. I discover just a little ornament can actually carry a cake so nicely.

For this magnificence, I simply went for a easy lemon icing drizzle and a few further zest on high. It’s really easy to combine the icing sugar with lemon juice (you need to use water, however I just like the lemon juice for the additional zing) and blend till you will have a thick paste. In case you add an excessive amount of liquid it is going to be a lot runnier and extra translucent.

I exploit a small piping bag with the top snipped off to make the drizzle a bit neater, however clearly it’s meant to be a bit random. Ornament on a bake like this doesn’t need to be good. I used extra lemon zest to embellish, let it set, portioned and ate a large slice.

Ideas and Methods

• This bake will final for 4+ days at room temperature
• You’ll be able to freeze this bake for 3+ months
• I exploit this traybake tin
• You should use lemon extract as an alternative of lemon zest (2 tsps)
• You should use bottled lemon juice as an alternative of recent in the identical approach

Cake

• 400 g unsalted butter (or baking unfold)
• 400 g caster sugar
• 7 medium eggs
• 400 g self elevating flour
• Zest of 2-3 lemons

Drizzle

• 175 g caster sugar
• 175 ml lemon juice

Ornament

• 100 g icing sugar
• 2-3 tsp lemon juice
• Lemon zest

For the Cake

• Preheat your oven to 180ºc/160ºc fan and line a 9×13″ traybake tin with parchment paper.

• Beat collectively the butter and sugar till gentle and fluffy.

• Add within the eggs, self elevating flour, and lemon zest and beat once more till mixed nicely. 

• Pour into the tin and bake within the oven for 45-50 minutes, or till baked via. 

For the Drizzle

• While the cake is baking, combine the lemon juice and caster sugar collectively in a bowl.

• As soon as baked, take away the cake from the oven and drizzle over the lemon drizzle

• Let the cake cool totally within the tin

For the Ornament

• Add the icing sugar to a bowl, and step by step add the lemon juice, mixing nicely every time, till a thick icing paste is made.

• Drizzle this over the cooled cake

• Sprinkle over some further lemon zest, let this set, and luxuriate in!

• For a 9″ sq. tin – I might advocate a 5 egg/250g sugar/butter/flour combination. Baked for 35 minutes!
• This bake will final for 4+ days at room temperature
• You’ll be able to freeze this bake for 3+ months
• I exploit this traybake tin
• You should use lemon extract as an alternative of lemon zest (2 tsps)
• You should use bottled lemon juice as an alternative of recent in the identical approach

ENJOY!

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