Tuesday, 15 October 2013

Lemon and Lime Tray Bake

Hi Everyone, hope you are well and feel like a change today as I thought I would share one of our favourite tray bakes with you, as I made one yesterday and it is still fresh in my mind ( and tummy!!)

Its a really simple cake to make and excellent for afternoon tea, fetes, cake stalls at school fairs or fund raising events as it cuts into around 20 pieces depending on how large you want them.


225gr self-raising flour  ( 8oz)
225gr caster sugar         ( 8oz)
175gr butter or soft marg  ( 6oz)
3 eggs
1.5 teaspoons baking powder
finely grated rind of 1 lemon and 1 lime
6 tablespoons milk ( this amount may vary depending on the size of eggs)

Juice if 1 lemon and 1 lime
175gr granulated sugar ( 6oz)

Line a 10"x 8" deep tray ( about 3") with greaseproof/ bakewell paper or tin foil, this is to prevent the syrup sticking to the sides and bottom of the tin at the end.

Weigh the ingredients for the cake and place all of them into a bowl and beat well with an electric mixer. If you prefer you can beat the sugar and butter together with a wooden spoon and then add the other ingredients in the normal way. The amount of milk needed to obtain a dropping off the spoon consistency may vary depending on the size of the eggs, this last time I used just 4 spoons of milk.

Turn into the lined tin and bake for 30-35mins in an oven preheated to 180C.

Once cooked remove from the oven but leave in the tin. Mix together the granulated sugar and the 2 juices and poor over the surface of the hot cake. This will dribble down the sides of the cake but it will get absorbed.

Leave the cake in the tin until almost cold, turn out and cut into as many pieces as you require.
Eat and enjoy.
Thanks for reading todays entry, hope you will give this quick and easy cake a try sometime, until next time take care Jane x

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