Aug 242016

Another summer cake! This lemon tray bake comes from Mary Berry’s Fast Cakes cookbook. And, as I write this, I can’t help but feel excited as GBBO (The Great British Bake Off) begins a new series tonight!

Lemon Perfection

I was gifted this book back at Easter and only recently got around to testing out a recipe from it. As its name suggests, Fast Cakes has some fairly basic and quick recipes. Though some recipes seem a bit dated (although I can forgive the baking Queen for this) there are plenty of gems.

fast cakes


175g butter (softened)
225g self-raising flour
1 1/2tsp. baking powder
175g caster sugar
3 eggs
3 tbsp. milk.
Rind of 2 lemons


Juice of 2 lemons
175g caster sugar

Preheat the oven to 180 C and grease and line a 12×9 inch tray or roasting tin.

Put the butter, flour, baking powder, sugar, eggs, and milk in a large bowl and beat on high for 2 minutes. Add in the lemon rind. Empty the mixture into the prepared tin.

Bake for 35-40 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed. Cool before icing and cutting.

I arranged them on a platter to serve at a family lunch.

To make the glaze, mix the lemon juice with the caster sugar and drizzle over top. Let the glaze set before cutting. I found the glaze and the cake crumbled fairly easily, but it was still tasty.

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