Lemon Drizzle Traybake! – Jane’s Patisserie

A simple, scrumptious and delicious six ingredient lemon drizzle traybake that is very easy, so tasty and at all times in style! 

I’ve been requested for this recipe again and again and HERE IT IS. Actually, I can solely apologise it took so lengthy, however it’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’s 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 assume that lemon is an excellent versatile ingredient as nicely as a result of I take advantage of it quite a bit in my savoury cooking, to deliver out flavours, thicken sauces, and many others. Whereas within the baking world, I’ll add it to as many issues as potential.

The Cake

A cake like that is simply the only of substances as nicely, and that’s what makes it such a straightforward and superb bake. A bake like this could use as few substances as potential however have probably the most affect

• Butter – I take advantage of a baking unfold or a room temperature block butter in relation to the sponge of a cake like this. Each work rather well, and you should utilize a dairy free butter simply
• Sugar – I take advantage of 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 stunning gentle texture. You can also make your individual flour by utilizing two stage teaspoons of baking powder combined 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 substances, I have a tendency to make use of about 7 for this quantity of substances
• Lemon – I take advantage of 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 measurement 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 truffles akin to my chocolate fudge traybake, or my faculty cake for instance use the identical 9×13” traybake tins as nicely for a similar causes as above. There are fairly a number of completely different variations of the identical tins on the market however that is the one which I take advantage of.

I discover it finest to evenly grease the tin, and put a big piece of parchment paper into the tin. I usually 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 edges into place while I’m filling the tin earlier than baking.

The Drizzle

So the primary 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 mainly ensures that the cake will keep tender and moist and scrumptious.

They’re usually 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 possibly can 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 would like roughly drizzle you may go accordingly.

The Ornament

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

For this magnificence, I simply went for a easy lemon icing drizzle and a few additional zest on high. It’s really easy to combine the icing sugar with lemon juice (you should utilize water, however I just like the lemon juice for the additional zing) and blend till you might 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 take advantage of 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 brighten, let it set, portioned and ate a large slice.

Ideas and Methods

• This bake will final for 4+ days at room temperature
• You possibly can freeze this bake for 3+ months
• I take advantage of this traybake tin
• You should use lemon extract as a substitute of lemon zest (2 tsps)
• You should use bottled lemon juice as a substitute of contemporary 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 by. 

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 progressively add the lemon juice, mixing nicely every time, till a thick icing paste is made.

• Drizzle this over the cooled cake

• Sprinkle over some additional lemon zest, let this set, and revel in!

• For a 9″ sq. tin – I might suggest a 5 egg/250g sugar/butter/flour combination. Baked for 35 minutes!
• This bake will final for 4+ days at room temperature
• You possibly can freeze this bake for 3+ months
• I take advantage of this traybake tin
• You should use lemon extract as a substitute of lemon zest (2 tsps)
• You should use bottled lemon juice as a substitute of contemporary in the identical approach

ENJOY!

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