This is what I call a spectacular “one bowl” cake and there’s no whipping of the butter and sugar. If you don’t have much time and want a light, moist tray bake to serve with fresh berries and cream or ice cream, nothing beats this.
This also has the lemon/sugar syrup poured over when you’ve removed it from the oven. It’s more of a tray bake than a cake.
Makes about 30 squares
For the cake
225g butter, softened
225g caster (superfine) sugar
275g self-raising flour
2 tsp baking powder
4 large free range, organic eggs
4 tbsp milk
2 large lemons, grated zest only (save the juice for the syrup)
For the crunchy topping
175g granulated sugar
2 large lemons, juice only
(You can also add the grated rind of 1 large orange to this as an extra touch)
For the lemon glaze (this might need to be doubled for this traybake)
1 cup powdered sugar
2-3 tbsp fresh lemon juice
Cut a rectangle of non stick baking parchment to fit the base and sides of a 11 by 9 by 1 1/2 inches tin with enough to overhang the sides. (the tin doesn’t have to be those exact measurements)
Grease the tin with butter and line the tin.
Preheat the oven to 300F
Put all (except the crunchy topping ingredients) the ingredients for the tray bake in a large bowl and beat well for 2 minutes. An electric mixer is best for this.
Empty all the mixture into the prepared tin and level it off with the back of a spoon.
Bake in the middle of the oven for around 40 to 45 minutes until golden. The sponge leave will the sides of the tin and spring back when lightly pressed.
Remove from the oven and leave the cake to cool in the tin for about 20 minutes.
Meanwhile, for the crunchy topping, mix the ingredients together in a measuring jug or small bowl until the sugar dissolves and pour it evenly over the cake when it’s been out of the oven for about 20 minutes.
When cool, remove the cake carefully from the tin using the parchment paper to help.
Carefully remove the paper and allow to cool on a rack.
Make and apply the lemon glaze
In a medium bowl combine the powdered sugar and 2 tbsp lemon juice. Whisk to combine, adding more lemon as needed to create a smooth pourable glaze.
Drizzle over the cake after it has cooled completely.
Cut into squares and serve.
Hi there, Things have been so busy, but just wanted to say I REALLY love your recent posts. Now I just have to find some time to cook them, but I think the Coconut Bread Pudding is this weekend. Thanks so much for all the great ideas!!!
Ooh this is just the kind of recipe I've been looking for! Looks simple and tasty. Btw nice blog!