What better way to help the blues than indulging in a large slice of delicious cake! We at Kitchen Witch are partial to a slice of cake – or two – and I’ve picked this favourite of mine from Rachel’s ‘Practically Pagan’ Cook Book. It just happens to be in the April Section too 😉
Lemon Drizzle Tray Bake
225g/8 oz butter, softened
225g/8 oz caster sugar
275g/ 9 ¾ oz self-raising flour
2 teaspoons baking powder
4 tablespoons milk
Finely grated rind of 2 lemons
175g/6 oz granulates sugar
Juice of 2 lemons
Cut a rectangle of non-stick baking parchment to fit the base and side of a tray bake tin or roasting tin, 30x 23 x 4 cm (12 x 9 x 1 ½ inches). Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 170C/325F/Gas 3
Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin. Level the top gently with the back of the spatula.
Bake in the middle of the pre-heated oven for about 35-40 minutes or until the tray bake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Allow the tray bake to cool in the tin for a few minutes then lift it out of the tin still in the lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray (to catch drips of the topping)
Mix the sugar and lemon juice topping together in a small bowl to give a runny consistency. (side note: I usually poke some holes in the traybake with a skewer - this allows some of the syrup to be absorbed) then spoon the mixture over the top of the traybake while it is still warm. Leave to cool then enjoy a slice with a nice cup of tea!
Recipe from Practically Pagan - An alternative guide to cooking by Rachel Patterson
photo: my own