Iced Lemon Traybake

This is a recipe from Mary Berry’s Baking Bible. It’s a traybake which always work so well when you have a crowd or when you have to transport your bakes as they can be left in the tin till ready to serve.

You get the lightest, just like pieces of lemony clouds once you follow the steps. It’s a very simple recipe which has never failed to go down really well. The topping originally is a lemon flavoured icing but if you prefer, make up a drizzle with caster sugar, heated with a little water to which you add the zest of a lemon and spoon over the top of the still warm sponge. Deelish!

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Iced Lemon Curd & Almond Bars

This is a great, all in one bowl traybake which results in a very moist lemon cake with a surprise lemon curd middle. It’s topped with a layer of delicious lemon icing for a perfect finish. I topped mine with a cute purple/blue mix of sprinkles but they would look great topped with finely zested lemon peel or toasted almond flakes.

If you wanted them for a fancy afternoon tea, why not cut them into smaller squares and use a small edible flower on top for a perfect finish!

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