I love citrus in cakes. I like how it cuts through the sometimes overwhelming fattiness of a cake. Especially one that has buttercream on it. Don’t get me wrong I like cake because it has fat (and sugar) in it. But I don’t like how sometimes you can be left with a coated mouth. This lemon curd tray bake recipe is the perfect way to avoid that.
It’s light and fluffy, easy to make and with the addition of buttercream topping and sprinkles. It’s a great crowd pleasing cake. Perfect for after school treat with a cup of tea or on a Sunday when you’ve got friends round.
Lemon curd tray bake
- 150 g All purpose gluten free flour
- 150 g Baking margarine
- 150 g caster sugar
- 3 eggs
- 1 tsp baking powder
For the Lemon curd icing
- 200 g icing sugar
- 90 g baking margarine
- 1 tbsp lemon curd
- sprinkles optional
Preheat the oven to 180c / gas mark 4.
Grease and line a rectangle high sided baking tray.
Weigh out and place into the food processor, the gluten free flour, baking margarine, caster sugar, eggs and baking powder.
Whizz in the food processor until fully blended.
Pour into the greased and lined tin and level the cake mix.
Bake for 25 minutes, until golden brown and springy to the touch.
Remove from the tin and allow to cool.
To make the icing.
In the food processor, add the icing sugar, baking margarine and lemon curd.
Mix until soft and creamy.
Once the cake has cooled, spread over the top of the tray bake. Use a fork to make a decorative pattern in the top. (Optional, use a four year old to add copious amounts of sprinkles)
I prefer to make my cakes as a all in one recipe in the food processor. It's much quicker and they come out just as good as the traditional creaming method.