Ciao Chow Linda

Lemon Sheet Cake

Author: Ciao Chow Linda

Adapted from Double Lemon Traybake from “Classic” by Mary Berry

Ingredients

• FOR THE CAKE:

• 225 grams (8 ounces) cold baking spread or 2 sticks butter plus more for greasing

• 225 grams (8 ounces) caster sugar – or 1 3/4 cups superfine sugar

• 275 grams (10 ounces) or 2 cups self-rising flour

• 2 teaspoons baking powder

• 4 eggs

• 2 tablespoons milk

• 2 tablespoons lemon curd

• 1 tablespoon limoncello

• finely grated zest of 2 lemons

• FOR THE ICING:

• 8 tablespoplons lemon juuice

• 2 tablespoons limoncello

• 4 cups confectioner’s sugar, sifted

• grated zest of 1 lemon OR chopped pistachios OR toasted, slivered almonds (to decorate)

Instructions

1. Line a 9 x 12 inch pan with parchment paper and grease well.

2. The original recipe tells you to add all the ingredients, including “cold baking spread” together and beat well for two minutes.

3. I was doubtful of this procedure, so I used room temperature butter and beat it together with the sugar until smooth and light.

4. Add all the rest of the ingredients (except the decoration) and beat for about two minutes until well blended.

5. Turn the mixture into the prepared baking pan and smooth out the top.

6. Bake at 350 degrees about 30-35 minutes until the cake has shrunk a bit from the sides of the pan and springs back when pressed in the middle.

7. Cool completely.

8. Add the lemon juice and limoncello to the confectioner’s sugar and mix until you get a thick, but somewhat runny consistency.

9. Pour half of the icing on the cooled cake and place plastic wrap directly on the surface of the remaining icing (to avoid getting a “crust.”)

10. Let the icing on the cake harden somewhat for an hour or so, then spread the rest of the icing over the first layer, smoothing it out with a spatula.

11. Sprinkle the top with the pistachios, or slivered toasted almonds, or just grated lemon peel.