Squidgy Lemon Yumminess

28 Nov

OK, not the most technical description of a recipe, but the tray bake I made today is extremely lemony, is soft and squidgy and has that indefinable yumminess that is the hallmark of all great tray bakes (she says modestly) and so that’s what I’m calling it.

Basically, it’s our old friend, the Very Easy lemon drizzle cake. All the ingredients are slapped into a bowl and mixed together. Couldn’t be easier, really. But I’ve been thinking about tray bakes lately so decided to try it out in a shallow brownie tin rather than my usual style of making a loaf cake.

Why am I thinking about tray bakes? Because I have a birthday looming (not a big one, nothing special) and I need to take some cakes into work to share with my colleagues. There’ll be trouble if I don’t. Tray bakes are easy to make and easy to transport. Lemon drizzle is always popular  See where this is heading?


225 g butter at room temperature
225 g golden caster sugar
250 g self raising flour
2 teaspoons baking powder
4 large eggs
4 tablespoons milk
2 lemons – grated rind for the cake, juice for the topping


150 g granulated sugar
juice of the 2 lemons


  1. Preheat the oven to 180 C and grease and line a large brownie (tray bake) tin.
  2. Beat the softened utter for a few minutes then add all the other ingredients and beat until smooth and beautifully blended.
  3. Pour into the tin and bake in the centre of the oven for about 35 – 40 minutes. Test for doneness with a skewer, then leave in the tin, on a wire rack, to cool for a little while.
  4. Turn out on the rack and make the topping. Stir the sugar into the lemon juice until you have a smooth, pouring consistency, then spread over the top of the still-warm cake.
  5. When cool cut into squares and try to not snarf the lot in one go.



One Response to “Squidgy Lemon Yumminess”

  1. jennypottery November 29, 2012 at 9:59 am #

    Yumminess for sure, I am still thinking about it! Anytime you want to do it again, I’ll be happy to help clear the plate.

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