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My family are very Particular when it comes to Lemon Cake. Its all about texture & flavour! It has to be light and fluffy, with just the right amount of Lemon juice, so as not to over power. I don’t mind telling you…this recipe is just right.
If your looking for a Lemon Tray bake Cake that yields the softest fluffiest ,lemony Lemon Cakes…your in the right place! Love a bit of Lemon in your Bakes? Check out my equally delightful Raspberry & Lemon Yoghurt Cake and Blueberry & Lemon Bundt Cake
This Cake has the perfect balance of flavours, not too sharp and not too sweet-Just right! This substantial bake is more than enough to feed a large family or a small gathering. Giving 16 gorgeous chunky slices of Lemon Cake!
Why we love lemon in our Baking!
Its a light refreshing flavour, compatible with sweet and Savoury bakes. The secret weapon in your kitchen Cupboard for adding a little Zing to your Creations.
Why I Love a Tray Bake!
Tray bakes are a fantastic way to add a bit of bulk to your baking. Great for when you need a lot of Cake but only have minimal oven space, great for kids Parties, Buffets, BBQs or any event that caters for a large group of people.
Their an easy, simple no fuss bake that even a beginner baker can master.
Some Tray Bake Recipes you’ll love!
Confetti Celebration Tray Bake Cake
Why you’ll love this Lemon Tray Bake Cake Recipe
Budget Friendly- Low cost Ingredients you likely already have in the Cupboard
Whizz and Go!- An all in one method, place all the ingredients in a bowl and blend
Quick- Prepped, Baked and served all within an hour
Delicious- Light and Fluffy! A much loved favourite in my Children’s packed lunches
How to Make Lemon Tray Bake Cake
(Detailed recipe at the end)
Ingredients
- Softened butter-Or use Margarine
- Caster sugar – Or Granulated Sugar
- Flour- Self-Raising
- Baking Powder
- Eggs
- Lemon Juice
For the Icing
- Icing Sugar
- Lemon Juice
Basic Method
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- Pre-heat the oven
- Line a 12 x 9 inch baking pan with baking paper
- Place the butter, castor sugar, flour, baking powder, eggs & lemon juice in a bowl and blend until smooth.
- Spoon the cake batter into the lined baking tin
- Pop in the oven. Test with a skewer, if it comes out clean, its ready.
- Allow the cake to cool.
- Make the icing.
- Spoon onto the top of the cake, smooth out, pop the cake in the fridge for 10 minute to help it set.
- Cut into squares and serve
How to Store Lemon Tray Bake Cake
Lemon Tray Bake Cake will keep for 4-5 days if stored at room temperature in an airtight container. Want to freeze it? No problem just wrap the cooled cake in cling film, pop it in a freezer bag for up to 3 months *If you intend to freeze the cake, do so un-iced. To decorate your Tray Bake Cake, thaw at room temperature, once defrosted, apply the Icing.
Tools used
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Lemon Cake Tray Bake
Ingredients
- 225 g Softened butter or margarine
- 225 g Castr sugar
- 275 g self raising flour
- 2 tsp Baking Powder
- 4 Eggs
- 3 tbsp Lemon Juice
- 250 g Icing Sugar
- Several drops of Lemon Juice (for the icing)
Instructions
Method
- Pre-heat the oven to 180°c
- Line a 12 x 9 inch baking pan with baking paper
- Place the butter, castor sugar, flour, baking powder, eggs & 3 tbsp of lemon juice in a bowl and blend until smooth.
- Spoon the cake batter into the lined baking tin
- Pop in the oven for 30 minutes. Test with a skewer, if it comes out clean, its ready.
- Allow the cake to cool.
- Now make the icing. Mix the icing sugar with a few drops of icing, stiring through until you have a thick, gloopy and smooth consistency
- Spoon onto the top of the cake, smooth out, pop the cake in the fridge for 10 minute to help it set.
- Cut into squares and serve
