Hand Mixer
Small but perfectly formed
Dualit
Dualit Product Recipe
Lemon Drizzle Traybake
A delicious zingy lemon sponge with a crunchy sugar topping!
Serves: 6-8
Preparation Time: 15 minutes
Cooking Time: 30 minutes
A baking classic, this lemon drizzle traybake is the perfect treat to share with your friends and family. A light sponge with a zesty topping - can be served both hot or cold depending on your preference!
We've made ours with the help the Dualit Hand Mixer.
Ingredients
- 50g Self Raising Flour
- 150g Caster Sugar
- 100g Stork
- 1 tsp Baking Powder
- 2 Large Eggs
- 4 tbsp Milk
- Juice and Zest of 2 Lemons
- 2 tbsp Castor Sugar (or icing sugar if preferred)
- 3-4 Thin Slices of Lemon (for decoration)
method
- Preheat oven to 200º/180º fan
- Add the sugar, eggs and milk into a large bowl and use the Dualit Hand Mixer to form a smooth batter.
- Sift in the flour and baking powder, continuing to gently mix.
- Use the zest of one lemon and stir into the batter using a wooden spoon.
- Pour the cake mix into an 8 or 9 inch parchment lined square tin and smooth over the top to ensure that the mix is level and even.
- Bake in the oven for 20-30 minutes, or until the top is golden brown and a skewer comes out clean.
- In a small dish, squeeze the juice from both lemons, and add the 2 tbsp of caster sugar or icing sugar to form a paste.
- Whilst the cake is still warm, use a skewer to make small holes in the cake.
- Place the thin slices of lemon across the midde of the cake and then spoon the lemon sugar paste evenly over the top.
- Allow to cool and then cut into 8-10 squares.
- Share with friends and family as an afternoon pick-me-up or coffee morning accompaniment!
Top tips:
- Served with custard, this light lemon sponge makes a tasty dessert.
- To make this a St Clements cake, use the juice of an orange instead of the lemon to make the icing.
Dualit products used
We've used the Hand Mixer to make our Lemon Drizzle Cake!
