Lemon Traybake

Method

Ingredients

For the sponge cake

• 150g butter, softened
• 150g caster sugar
• 3 large eggs
• 150g self-raising flour
• 40ml milk
• 1 tsp vanilla extract

For the topping

• 480g Lemon cream spread
• 120g White Compound Coating
• Q.S. Candied Straight Lemon Peel Strips

Method

1. Heat the oven to 180C/160C fan/gas 4.
2. Spray with food release spray a 20 x 20cm cake tin and line with baking parchment.
3. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy.
4. Add the eggs, flour, milk and vanilla and beat again until you have a smooth batter.
5. Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 30-40 mins or until a skewer inserted into the centre comes out clean. Leave the sponge to cool on a wire rack.
6. Once cooled level off your sponge.
7. Re-line the tin with parchment, ensuring it is up the sides and return the leveled cake to the tin.
8. In a bowl melt the White Compound Coating. Once melted add in the Lemon cream spread and warm until pourable.
9. Pour this over the cake in the lined tin top and allow to set in the fridge for an hour or at room temperature for 4 hours, until the topping has set. 
10. Once set remove from the tin, slice, decorate with the Candied Straight Lemon Peel Strips and serve.

Like this recipe? Try swapping the Lemon Cream spread and White compound coating for our White chocolatey hazelnut spread and the White compound coating