Dairy Free Lemon Drizzle Tray Bake
My sons school are doing a bake sale today at lunch time in aid of Children in Need, which I very nearly forgot about! Thankfully I managed to throw together some ingredients together to whip something up. Thank goodness for the marvellous queen of cakes Mary Berry, and her Lemon Drizzle Tray Bake.
I am usually the organised one. I already have my 2019 diary filled in with school holidays, summer holiday, birthdays, anniversaries and the next dental appointments. How this slipped passed the radar is beyond me. Regardless I had to roll my sleeves up, drag the husband into the kitchen to help, and get cracking.
I had managed to sort Cal out with a very cool dude outfit thanks to manic trip to George at Asda (not an ad, was the only place with spotty anything left). I just needed to sort a dairy free cake out. I do begrudge this sort of thing, I'll be honest. Part of me just wants to hand a few quid over instead but when you have an allergy kid there is no way around it! If you don’t bake the cake, they don’t get to buy any and that isn’t fair on him really. I do wonder sometimes how much ends up in the teacher staff room too! Mainly because both his class teacher and TA were stood at the door rubbing their hands asking what I was going to be bringing in!
Ah well it is for a good cause, and if they manage to enjoy a slice or two they deserve it for being super hero teachers at the end of the day. I know I couldn’t be a teacher for a living! Haha!
Right the recipe is below. Bake it, share it, enjoy it! The next one I may use Lavender infused sugar, you will have to keep an eye on my social to see how it turns out.
Dairy Free Lemon Drizzle Tray Bake
This is a deliciously mouthwatering slice of heaven. If you are a fan of Lemon Drizzle anything, this is definitely the one to bake!
- 275 g Self Raising Flour
- 225 g Dairy Free Spread we use Flora which is soy free
- 225 g Caster Sugar
- 2 tsp Baking Powder
- 4 tbsp Dairy Free Milk Alternative we used oat milk
- 4 large Free Range Eggs
- 2 Lemons Zest
- 2 Lemons Juice
- 150 g Granulated Sugar
Pre heat the oven to 160 degrees C, and lightly grease a 20x30 cm tray. I used a foil tray which I usually wash and reuse. To grease I used coconut oil.
In a large mixing bowl add all the ingredients for the batter and whisk with an electric hand mixer. It should combine quite quickly, so keep going until the batter is smooth.
Pour the batter into the baking tray and with a spatula or spoon, smooth the thick batter into the corners of the tray. Make sure the batter is evenly distributed across the tray, then pop it into the middle of your oven for 35-40 mins until a skewer comes out clean.
Once baked, leave to cool for 5 mins before pricking the top of the cake with a fork. This will help the lemon absorb better.
In a small bowl combine the granulated sugar and lemon, then slowly spoon the mixture ove the cake. Go slowly so the cake has time to absorb the lemony goodness! Leave to completely cool and watch the syrup form a crystal crust ontop of your cake.
Cut into small pieces, I got 24 from mine, but you could do bigger slices if you wanted. Then sit back and enjoy a slice with a lovely cuppa!
You could easily swap the lemon in the recipe out for a grapfruit, to make a tangy refreshing slice. Or it may work well with a hint of lavender in it.
However you make it let me know how you got on with it!
6) Cut into small pieces, I got 24 from mine, but you could do bigger slices if you wanted. Then sit back and enjoy a slice with a lovely cuppa!