Iced Lemon Traybake/Basic sponge Traybake (Recipe 72+73)

Hello and happy new year everyone, welcome to 2014! It’s hard to believe that a whole year has passed so quickly, and what a great year 2013 was. With only a month to go until I had initially planned to finish the Baking Bible challenge, but I no longer think it will be possible to complete the whole book in one month! Therefore, I’ve added 6 months as an extended deadline – especially since I have a dissertation to write and my final semester at uni coming up.

Since it is the beginning of a new year, I’ve come up with a couple of resolutions:

  1. Finish the C25K again and be able to maintain it
  2. Be able to speak French (not fluently, but enough to be sufficient if needed)
  3. Finish the Baking Bible challenge!

Does anyone else have any resolutions? If so, I’d love to hear them!

Photo 16-11-2013 22 25 51Getting back into the challenge though, today’s recipe(s) is for the iced lemon traybake, of which I have given a slight change, making it a loaf cake and adding poppy seeds. It worked better than I had anticipated; the reason for making it into a loaf was due to the fact that sometimes traybakes don’t get eaten in the house because there can just be too much of it. Next time, I would probably add some more of the lemon zest for a stronger taste. I have called this another 2-in-1 recipe as it is the same as the basic sponge traybake, with added lemon and poppy seeds! Easy! Photo 16-11-2013 20 49 00


  • 225 g softened butter
  • 225 g caster sugar
  • 275 g self-raising flour
  • 2 tsp baking powder
  • 4 large eggs
  • 4 tbsp milk (more if needed)
  • Grated rind of 2 lemons (I would use 3 next time)
  • 50 g poppy seeds

Suggested icing (Mary Berry)

  • 3 tbsp lemon juice
  • 225 g icing sugar, sifted

My icing of choice:

  • White chocolate, melted


  1. Preheat the oven to 180C/fan 160C/gas mark 4. Grease a 12 x 9″ traybake then line the base with parchment. Otherwise, use a 2lb loaf tin and grease/use a loaf liner. Photo 16-11-2013 20 53 00
  2. Add all the of the cake ingredients to a large bowl and beat together until well blended. Turn the mixture into the prepared tin and level the surface.Photo 16-11-2013 20 53 51
  3. Bake in the preheated oven for about 35-45 minutes or until it has shrunk from the sides of the tin and a skewer inserted into the centre comes out clean. Leave to cool in the tin (if using as a traybake) or allow to cool in the tin for 20 mins, then remove from the tin and place on a wire rack to finish cooling. Photo 16-11-2013 22 18 47
  4. If using Mary’s recipe, mix together the lemon juice and icing sugar to give a runny consistency. Spread out evenly over the cake and leave to set before cutting into 20+ pieces.
  5. If using my alternative, drizzle over white chocolate in a zig-zag and leave to set. Photo 16-11-2013 22 25 51

2 thoughts on “Iced Lemon Traybake/Basic sponge Traybake (Recipe 72+73)

  1. athousandtimestooshort says:

    Baking crazy at the moment – I love how this recipe says to put all ingredients in a bowl and beat – no messing around with creaming butter and sugar, adding eggs gradually etc 🙂 And I can use my amazing loaf tin liners 🙂 Thank you Amy x

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