Lemon Tray Bake Recipes

LEMON DRIZZLE TRAYBAKE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
• Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
• Bake for 35-40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
• Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
• Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
• Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

LEMON TRAY BAKE

Steps:

• Grease and line the small roasting tin (or 13" x 11" baking tin) with bake-o-glide.
• Mix the flour and baking powder together and set aside.
• Beat the butter and sugar together until light and fluffy.
• Beat the eggs into the butter and sugar mixture.
• Add the juice and grated rind of one lemon.
• Sift the flour/baking powder mixture into the wet ingredients and fold in gently.
• Spoon the mixture into the prepared tin and gently smooth the top.
• For the AGA - hang the tin on the bottom set of runners in the roasting oven and put the cold plain shelf in on the second set of runners from the top. Bake for 25 to 30 mins or until cooked.
• In a normal oven bake at the temperature and time you would normally use for a sponge cake. When I had a gas oven it was gas mark 6 for 20- 25 minutes. I've never had an electric oven, sorry.
• Leave in the tin for ten minutes after taking out of the oven. Then take out of the tin and leave to cook completely on a wire rack.
• For the icing - beat the butter until creamy then add the icing sugar a tablespoon at a time.
• When all the sugar is incorporated add the lemon rind and juice and beat well.
• Spread the icing over the cake.
• Eat!

LEMON & OREGANO CHICKEN TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.
• Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins. Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.