The Iced orange and lemon traybake Recipe is a lemon traybake is always a big hit and we think this variation with orange is particularly delicious. It’s also very easy to make.
IngredientS:
Cuts into 12 squares
Special equipment 9 x 12in (23 x 30cm) sheet pan, lined with foil and greased
2 sticks butter, at room temperature
1 cup superfine sugar
2 1⁄2 cups self-rising flour
2 tsp baking powder
4 eggs
1⁄4 cup milk
grated zest of 1⁄2 lemon
grated zest of 1⁄2 small orange
For the icing
1 3⁄4 cups confectioners’ sugar
1 tbsp lemon juice
2 tbsp orange juice
grated zest of 1⁄2 lemon
grated zest of 1⁄2 small orange
Method:
1 Preheat the oven to 350˚F (180˚C). Put the butter, sugar, flour, baking powder, eggs, and milk into a bowl and mix with a wooden spoon or electric hand whisk until smooth. Stir in the lemon zest and orange zest and pour into the sheet pan. Level the top.
2 Bake for 30 minutes or until shrinking away from the sides of the pan and springy to the touch. Leave to cool in the pan.
3 To make the icing, sift the confectioners’ sugar into a bowl, mix in the lemon juice and orange juice, and beat until smooth. Spread evenly over the cold cake, then sprinkle with the lemon zest and orange zest and leave to set. To serve, cut into 12 squares.
PREPARE AHEAD AND FREEZE
The traybake can be made and iced up to 1 day ahead. Freeze without the icing for up to 3 months.
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| Iced orange and lemon traybake Recipe |
