Lemon drizzle tray bake recipe

I was fortunate enough to be guest baker on the live cookery theatre, at this years ever so popular Leamington Food Festival. I demonstrated some autumnal baking inspo with a simple sponge recipe using my fave flour from Charlecote Mill.

Here is my recipe for a delicious lemon drizzle tray bake. It includes a little citrus twist and a soak method which helps to make the sponge even more delicious.

Ingredients - Sponge

·         225g unsalted butter left out of the fridge overnight to soften

·         225 caster sugar

·         275g Charlecote Mill Flour or any other strong bread flour you might have.

·         2 teaspoons of baking powder

·         ¼ teaspoon of bicarbonate of soda

·         4 medium eggs

·         100ml milk

·         Grated rind of two lemons and an orange– Saving the juice for the soaking liquid and icing

·         1/4 teaspoon of Vanilla Extract

Iced Topping

·         200g icing sugar sifted

·         The remaining juice

·         Add a little water if you need more liquid

Method

1.      Preheat your oven to 180°C( fan)  Gas 4. Line a baking tray with baking parchment. Tin size - 12 x 9 in (30 x 23 cm)

2.      Cream the butter and sugar together in a bowl, until light and fluffy

3.      Add in the first egg, combine well, then add in each egg after that making sure each one is mixed in before adding the next egg.

4.      Add in the flour, baking powder and bicarb, sifting them into the same bowl as the sugar, butter and eggs

5.      Add in the grated lemon and orange rind, with the vanilla extract

6.      Mix well adding the milk until the batter is a thick pouring consistency and pour into the lined baking tray

7.      Bake for 40 minutes until risen and golden brown.

8.      Remove from the oven, leaving it in the tray

9.      Using a spike, poke small holes into the sponge

10. Pour ¾ of the juice over the sponge, so it absorbs the liquid

11. Allow the sponge to fully cool in the tray

12. Mix the sifted icing sugar and remaining citrus liquid until it forms a thick icing

13. Drizzle the icing over the top of the cake and serve.

Tips

·         You can use self-raising flour for this recipe just omit the bicarbonate of soda from the recipe. This will give you a lighter sponge.

·         For the ideal iced topping the icing should be thick enough to show a clear layer of icing. So, if you need to make it thicker add more icing sugar

·         Perfect with a pot of strong English Breakfast tea

I hope you enjoy it, happy baking!