Mary Berry's double lemon traybake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s double lemon traybake recipe By You Magazine - January 1, 2018 Mary Berry’ s double lemon traybake recipe is a great cake: it will become your go-to recipe for all the traybakes needed for fetes, coffee mornings, friends moving house, etc. The all-in-one method of making, whisked in one bowl, is minimum fuss and super quick. It’s easy to ice, transport and will freeze well too, making it a great standby to tuck in the freezer. Georgina Glynn Smith MAKES 24 SQUARES COOK TIME: 30-35 minutes, plus cooling 225g (8oz) cold baking spread, plus extra for greasing 225g (8oz) caster sugar 275g (10oz) self-raising flour 2 tsp baking powder (see tips) 4 large eggs 2 tbsp milk 2 tbsp lemon curd finely grated zest of 2 lemons FOR THE ICING 3-4 tbsp lemon juice 250g (9oz) icing sugar, sifted finely grated zest of 1 lemon (see tips) 1. You will need a 23cm x 30cm (9in x 12in) traybake or roasting tin. Preheat the oven to 180C/160C fan/gas 4, then grease the tin with baking spread and line the base with baking paper. 2. Place all the ingredients for the cake into a large bowl and use an electric hand whisk to beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top. 3. Bake in the oven for about 30-35 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed lightly in the middle with your fingertips. Leave to cool in the tin. 4. Meanwhile, make the icing. In a medium bowl, mix together the lemon juice and icing sugar to give a runny consistency. Use a palette knife to spread out evenly over the cake, sprinkle with the lemon zest and leave to set before cutting into pieces to serve. PREPARE AHEAD Can be made up to a day ahead and kept in an airtight container. FREEZE The cake freezes well without the icing. MARY’S CLASSIC TIPS To ensure a lovely level top for the icing, be careful to measure the baking powder accurately – too much and the batter will rise up too quickly and sink on cooling. For longer pieces of rind in attractive, curled shapes, use a lemon zester/canelle knife rather than a grater, if you prefer. SAVE 20 PER CENT ON MARY’S NEW BOOK Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved