Supermarket and bakery shelves are filled to the brim with delicious cakes, but baking your own sweet treats is much more fun.
Mary Berry’s lemon drizzle traybake is a delightful pudding that can be whipped up in just five simple steps.
Mary’s recipe takes just 10 minutes to prepare and 35-40 minutes to cook, so budding bakers won’t be holed up in the kitchen for hours on end.
The cake cuts into about 30 squares, so is perfect if you’re hosting guests (or a gaggle of hungry grandkids).
Beloved baker Mary Berry totally stands by this mouth-watering treat. Indeed, she said: “This really is our top favourite. It is always moist and crunchy.”
READ MORE: Mary Berry’s ‘chocolatiest of chocolate cakes’ is the perfect weekend treat
She provided a top tip for those who want to try this treat: “The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup easily, leaving the sugar on top.
“Do allow the cake to cool a little though – if it is too hot the syrup will tend to run straight through.”
Bakers will need a traybake or roasting tin 30 x 23 x 4 cm (12 x 9 x 1 ½ inches).
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- 225g (8 oz) butter, softened
- 225g (8 oz) caster sugar
- 275g (10 oz) self-raising flour
- Two teaspoons of baking powder
- Four eggs
- Four tablespoons milk
- Finely grated rind of two lemons
- 175g (6 oz) granulated sugar
- Juice of 2 lemons
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1. Cut a rectangle of non-stick baking parchment to fit the base and sides of a traybake tin or roasting tin, 30 x 23 x 4 cm (12 x 9 x 1 ½ inches). Grease the tin and line it with the paper, ensuring you push it neatly into the corners of the tin. Then, pre-heat the oven to 160°C/325°F/Gas 3.
2. Measure the traybake ingredients into a big bowl and beat for around two minutes until the ingredients are well blended. Ideally, you should go for an electric mixer but if you don’t have one at home a wooden spoon works too. Transfer the mixture into the prepared tin, using a plastic spatula to scrape the sides of the bowl to grab all the mixture. Use the back of the spatula to carefully level up the top.
3. Place in the middle of the preheated oven for around 35-40 minutes or until the traybake springs back when you gently press it with a finger in the centre. It should also be starting to shrink away from the sides of the tin.
4. Allow the traybake to cool in the tin for a few minutes. Carefully lift the traybake out of the tin, still in the lining paper. Gently remove the paper and pop the traybake onto a wire rack placed over a tray. The tray will later catch drips of the topping.
5. Moving onto the crunchy topping, put the lemon juice and granulated sugar in a small bowl, mixing until it gives a runny consistency. Spoon this evenly over the traybake when it is still just warm. When it’s cold, cut into squares and serve with a nice cup of tea or coffee.
For those looking for something more gooey and indulgent this weekend, try Mary Berry’s “chocolatiest of chocolate sponge cakes” – it’s “super easy” to make.
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