I make Lemon traybake a lot. To say that it is a huge hit is an understatement. My family loves it as does anyone I know, who has baked it.
For years I have made ‘Ice Lemon traybake’ using a mixture of Icing sugar & lemon juice to decorate it. I’ll be honest, I was wary of even trying any different topping as this is devoured as is, in my house. But I did. Here are three variations. I tried #1 this week and will be trying #2 and #3 soon. The picture above is of the Lemon Drizzle traybake and it was really tasty. I didn’t expect to like it so much, as I adore the iced version, but I kept going back and eating it.
For all variations, use the ingredients and method for the sponge as outlined (HERE) and all credit goes to Mary Berry. If you ever want to invest in one of her books, I recommend her ‘Baking Bible’. I adore it.
Lemon Drizzle Traybake: Make Lemon Traybake using the link above to access the recipe but use a different icing and pour it on the cake while warm.
175 g granulated sugar and the juice of 2 lemons. To make the crunchy topping, mix the granulated sugar and lemon juice in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake while it is still a little warm.
Lemon & Poppyseed Traybake: Add 25 g of poppy seeds to the ingredients of your Lemon Tray Bake
Double Lemon Traybake: This recipe was recently featured in You Magazine, the supplement, for the Mail on Saturday Newspaper & it caught my attention. It’s very straightforward – just add 2 tablespoons of lemon curd to the ingredients of the traybake.
I plan on making the double lemon traybake very soon! I hope you enjoy the variations. You may well be like me and struggle to find a favourite!
De (aka thecakemum)
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