This really is a very easy cake to make and gives a lovely lemon hit. The icing is delicious and works so well with the sponge. Recipe by Mary Berry, my baking hero! I love the book that this recipe was in, ‘Baking Bible’.
- 225 g softened butter
- 225 g castor sugar
- 275 g self raising flour (sifted)
- 2 level teaspoons of baking powder (sifted)
- 4 large eggs
- 4 tablespoons of milk
- grated rind of two lemons
- Preheat oven to 180° or 160° fan. Grease a 12 x 9 traybake or roasting tin. Line the base with baking parchment
- Measure all the ingredients into a large bowl and beat until blended. Turn the mixture into the prepared tin and level
- Bake in the pre-heated oven for around 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back to touch. Leave to cool in tin
- Cover with icing when cooled (recipe below)
- 3 tablespoons of lemon juice
- 225 g of icing sugar
Mix lemon juice with sifted icing sugar (just stir it, no need to use a mixer), to give a runny consistency. Spread out evenly over the cake and leave to set.
Some @thecakemum observations/tips:
- It’s worth investing in a brownie or traybake tin. I bought a Wilton one years ago and have used it so much. The one I have is called ‘Wilton Recipe Right Sheet Pan’, how’s that for a mouthful! It’s 13 x 9.5 inches.
- I beat the mixture for 1-2 mins with my mixer
- My oven is very hot, so I check the cake at 25 mins and normally take it out just before 30 mins. Every oven is different so get to know your oven as a few minutes can make all the difference. My oven is 30° hotter than the temp on the gauge, so it’s worth buying a cheap oven gauge to stick inside the oven.
De (aka thecakemum)
I’m on instagram
and on facebook
and would be delighted if you checked out my pages 🙂