Time: 30 + 35 minutes baking
Serves: 24 slices
225g softened butter
225g caster sugar
275g self-raising flour
2 tsp baking powder
4 large eggs
4 tbsp milk
Grated rind of a lemon
For the icing
Juice of 1 lemon
When I’m baking with Hannah I always look out for ‘all in one’ recipes that mix everything together in one bowl as it’s easier and less messy. This is a tasty iced lemon traybake from one of Mary Berry’s cook books. It’s similar to a lemon drizzle cake (which I love) but the icing on top makes it look a bit nicer.
Pre heat the oven to 180C / 160C Fan and prepare your tin
Get your child to grease a 30 x 23 cm tin with a little butter then line the with baking paper.
Mix all the ingredients together
We used our mixer for this, but you could use a large bowl and mix by hand if you have the time.
Get your child to help measure the flour, sugar and butter into your bowl/mixer. While they are doing this add the baking powder.
Crack the eggs into a separate bowl, then add into your mixture. Add the milk.
Using the small side of your grater, grate the rind of the lemon and add to the bowl. As keen as Hannah is to help with this bit, I don’t tend to let her as I don’t think she can quite do it safely yet. At this point we also squeezed our lemon juice into a small bowl and kept it aside to use in the icing later.
Mix everything together until it’s well blended.
Bake the cake
Pour the mixture into your tin and level the top with a spatula.
Bake in the oven for 35-40 minutes or until the cake has shrunk away from the sides of the tin and springs back when pressed gently with your fingers.
Leave to cool in the tin.
Make the icing
Take your bowl of lemon juice and add some icing sugar until you have a nice runny consistency. Spread it out over your iced lemon traybake. We also added a drop of yellow food colour to the last of the icing in the bowl before drizzling that over the top. Leave it to set before cutting.