It is finally suuuummmmeeerrrrr! The weather here in the UK has been glorious the past few days, and after the rainiest May ever it has been SO NICE to see some sunshine.
Summer weather therefore, calls for summer baking, and this cake is just that. It´s a classic fluffy sponge, with lemon and berries to add a zingy freshness that it perfect for this weather when you want something sweet but it´s a little too hot for something tooooo sweet. All the fresh fruity vibes.
Tray bakes are one of my fave cakes too make as they´re so easy, just make the batter, bang it all in a tin and cake it, decor in minimal but it still looks gorgeous, especially when you slice it and you see all the berries throughout each piece, gorg.
This the perfect bake for your summer BBQs, birthdays or any other reason to make something delicious.
Ingredients:
225 unsalted butter, softened
225 caster sugar
3 large eggs
275g self raising flour
2tsp baking powder
zest 3 lemons
Juice 2 lemons
100g mixed berries of your choice (frozen or fresh both work fine)
Method:
- Pre heat your oven to 180c and line and grease a 30x23x4 baking tin.
- Start by beating the butter in a stand or electric whisk (or by hand, its just gonna be a workout!) until it´s paler in colour and super fluffy, then add the sugar until creamy and smooth. Beat the eggs in one at a time until fully incorporated each time, then fold through the flower, baking powder, lemon zest & sugar.
- Fold through the berries until evenly distributed. Pour the mix into your pre-lined tin and bake in the centre of the oven for about 40-45 minutes until golden, risen and springs back when touched. If after about 30 minutes it´s colouring too much on top, cover with some foil for the remainder of baking.
- Once hot out the oven, top with a little more caster sugar (optional but worth it) then allow to cool fully before cutting into 12 and enjoyyyyyy.
Claudia's Home Kitchen 