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Luscious Lemon Tray Bake

  • 65m
  • Easy
  • Portions: 20
  • 9 Ingredients

Everyone should have an easy zingy lemon cake in their baking repertoire – and this one really is for everyone! If you want to swap out the wheat flour for a gluten free version, it will work just fine – the delicious drippy icing keeps the cake moist and zesty.

Nutrition Facts

Per serving
See All Nutrition Facts
  • Energy
    299 kcal
  • Protein
    4 g
  • Carbohydrate
    41 g
  • Fat
    14 g
  • Energy
    299kcal
  • Protein
    4g
  • Sodium
    37mg
  • Carbohydrate
    41g
  • of which: sugars
    24g
  • Fibre
    2g
  • Fat
    14g
  • of which: saturates
    4g

Ingredients

Portions: 20
  • 280g vegan butter alternative
  • 300g caster sugar
  • 300ml Wunda Original
  • 380g self-raising flour
  • 1 tsp baking powder
  • 100g ground almonds
  • 3 lemons, zested and juiced
  • 175g icing sugar
  • 2 tbsp Wunda Original

Steps

1. LINE

1m

Line a 20 x 30cm tin with greaseproof paper.

2. PRE-HEAT

1m

Preheat the oven to 180˚C degrees, (160˚C degrees for fan ovens), gas mark 4.

3. CREAM

5m

Cream together the vegan butter alternative and sugar, then stir in the Wunda. Sift in the flour, baking powder, ground almonds and salt, and fold together. Stir through the zest of all the lemons and juice of two.

4. BAKE

50m

Pour the cake batter into the lined tin and bake for 50-60 minutes, until the sponge springs back when touched or when a skewer inserted into the middle of the cake comes out clean.

5. COOL + ICE

15m

Remove from the oven and allow to cool the cake to cool in the tin for 10 minutes, then carefully turn it out onto a wire rack to cool completely. To make the icing, stir the icing sugar, Wunda and remaining juice from 1 lemon together. Drizzle over the cake and leave to set-up for 5 minutes.

6. SERVE

1m

Cut the cake into 20 and serve. The cake will keep for up to two days in an airtight container.