Easy Double Lemon Traybake (Mary Barry Recipe)

Easy Double Lemon Traybake (Mary Barry Recipe)

Rachel

Super zingy double lemon traybake, this will be your new favourite.

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Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine British

Servings - 24

Calories 270 kcal

Equipment

1 Electric Stand Mixer

1 Baking tray

1 Canelle Knife

Ingredients

225 g Baking Spread (Cold)
225 g Caster Sugar
275 g Self-Raising Flour
2 tsp Baking Powder
4 Eggs
2 tbsp Milk
2 tbsp Lemon Curd
Zest of 2 Lemons

Lemon Icing

3-4 tbsp Lemon Juice
250 g Icing Sugar (Confectioners Sugar sifted)
Zest of 1 Lemon

Instructions

You will need a 23 x 30 cm traybake tin or roasting tin. Preheat the oven to 160°c/ 180°c/Gas 4. Grease and line the tin.
Place all the ingredients in a bowl and use an electric whisk to blend everything together for 2 minutes. Turn the mixture into the prepared tin and level the top.
Bake in the oven for 30-35 minutes or until the cake shrinks from the sides. Leave to cool in the tin.

Lemon Icing

In a bowl, mix together the lemon juice and icing sugar to give a runny consistency. Use a palette knife to spread out evenly. Sprinkle with lemon zest and leave to set before cutting into pieces.

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Nutrition

Calories: 270kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 37mgSodium: 187mgPotassium: 40mgFiber: 0.4gSugar: 28gVitamin A: 503IUVitamin C: 1mgCalcium: 40mgIron: 0.4mg

Keyword fresh lemons, lemon curd

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