Lemon Drizzle Traycake Recipe: A Vegan Lemon Drizzle Cake Recipe from “BOSH! on a Budget” | vegan

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Lemon drizzle is probably Britain’s favorite cake – so popular, in fact, that we’ve made our own lemon cakes, which you can buy in stores! It’s so great when you make it yourself, so here it gets a new look in tray form, making it easy to cut into bars and share with friends.

We took the drizzle a step further and topped the cake with a gorgeous feathery mix of classic white lemon frosting and vibrant lemon curd. When life gives you lemons, bake cake. And bake a beautiful cake, like this one.


Type of cuisine: British

Preparation time: 20 minutes
Cooking time: 30 minutes
Total duration: 50 minutes
Servings: 12


Ingredients

lemon curd

icing


Here’s how to do it:

  1. Preheat oven to 320 degrees F. Line a 6 1/2 x 10 inch baking dish with parchment paper.
  2. Make the sponge. Zest the 2 lemons and cut them in half. Measure flour, sugar, baking powder and zest into a bowl and whisk to combine.
  3. Squeeze the juice of 1/2 lemon into a small bowl. Add the oat milk, mix well and set aside. Pour the oil into the dry mixture. Add water and lemon milk. Whisk well, then pour into the dish and spread evenly. Transfer to the hot oven and bake for 20-25 minutes, until lightly browned and cooked through. Transfer to a cooling rack and let cool completely.
  4. Make the lemon cream. Pour the cornstarch into the small saucepan. Add a little oat milk and whisk to combine, then add the rest of the oat milk, whisking to make sure there are no lumps. Squeeze the juice from one of the lemons by catching the seeds in your other hand. Add sugar and turmeric. Place saucepan over medium heat and whisk until thickened, about 5 minutes. Pour into a bowl and let cool
  5. Make the icing. Measure powdered sugar and water into a bowl. Squeeze the juice from the last lemon, half a drop or two at a time. Blend until smooth and the consistency of thick cream.
  6. Frost the cake. If you are using a piping bag, pour the curd into it. Return the cooled cake to the baking dish. Pour over the frosting and use the back of a spoon or spatula to spread it over the cake. Working quickly so that the icing does not set, rotate the dish 90 degrees. Use a spoon or the pastry bag to draw lines of lemon curd about 3/4 to 1 1/4 inches apart. Use the long end of a spoon or skewer to slide the curd from side to side to create a marbled effect. Let the icing set completely (about 1 hour). Slice and serve.


Extract of SHELVES! on a budget by Henry Firth and Ian Theasby. Reprinted with permission from HarperCollins, 2022.


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