Lemon Drizzle & Lavender Traybake
From Ainsley’s Good Mood Food, ITV
The all-time classic Lemon drizzle cake is definitely one of my favourite ever cakes – it’s great for an afternoon treat, a dessert or for a special occasion. The addition of lavender to the top of this easy traybake adds a wonderful floral hint without being too overpowering – it’s a must try.
Heat your oven to 180c/160cfan/gas 4. Line a 20x 20cm baking tin with parchment paper.
Beat the butter and sugar together until pale, light and fluffy. Add the eggs one at a time and mix well after each addition.
Fold in the flour, baking powder, lemon zest and juice and the milk. Mix until thoroughly combined. Transfer the mixture to the prepared tin and bake for 25-30 minutes until risen and a skewer comes out clean when inserted.
Mix the sugar and lemon juice together until the sugar dissolves and pour over the warm cake. Leave to cool in the tin.
Mix the icing sugar with just enough lemon juice to form a runny icing.
Remove the cake from the tin and peel away the parchment. Drizzle over the icing and scatter with the lavender. Leave to set before cutting.
- For the Sponge
- 75g unsalted butter, softened
- 125g caster sugar
- 2 medium eggs
- 145g self raising flour
- 1 tsp baking powder
- zest and juice of a lemon
- 2 tbsp milk
- For the Lemon Drizzle
- 25g granulated sugar
- juice of a lemon
- For the Icing
- 100g icing sugar
- 1 ½ tbsp lemon juice
- To Decorate
- 1 tbsp edible lavender