This Iced Lemon Tray bake needs no other introduction really other than to tell you to make sure you squirrel yourself a slice away as soon as you can otherwise it’s GONE.
Like all tray bakes, it’s really is easy to make – you basically sling all the ingredients into one bowl and mix – and is fab with a cup of tea or to add to the lunch boxes.
The sponge is super light and has a lovely zing to it.
And if you want to get your children into the kitchen – and you totally SHOULD – this is a great starter recipe for them.
Plus you have permission to make a mess and get busy with that icing!
225g (8oz) soft margarine
225g (8oz) caster sugar
275g (10oz) self-raising flour
2 tsps baking powder
4 tbsp milk
grated rind of 2 lemons
For the icing
about 3 tbsp lemon juice
225g (8oz) icing sugar
1. Pre-heat the oven to 180C/350F/Gas 4. Grease and base line a 30 x 23 cm (12 x 9 inch) roasting tin with greased greaseproof paper.
2. Measure all the ingredients into a large bowl and beat well for about 2 minutes. Add a bit more milk if too thick and ‘sticky’.
3.Turn out into the prepared tin and level the top.
4. Bake for between 35 and 40 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your (clean) fingertips. Leave to cool in the tin.
5. Make up the icing by mixing the lemon juice and icing sugar to give a runny consistency. Spread evenly over the cake and leave to set.
6. Cut into whatever size pieces you like – larger for hungry teens, bite size for younger children – then ease out with a palette knife or similar.