Iced Lemon Tray bake

Lemon Tray Bake

What you need:

  • 225g or 8 oz White Scone Mix
  • 175g/6 oz butter/ dairy free can also be used
  • 150g/5 oz caster sugar
  • The rind of 1 lemon finely grated
  • 3 large eggs

Glace Icing:
225g/8 oz icing sugar
2 tablespoons of squeezed lemon juice

1. Preheat oven to 180 ®C/350 ®F or Gas Mark 4.
2. Cream the butter and sugar together until fluffy
3. Beat in the lemon rind then crack in the eggs and mix
4. Sift in the scone mix and lightly fold into the butter mixture


tray bake
5. Line a 30cm x 23cm (12inch x 9 inch) flat baking tray with double thickness of baking parchment
6. Spoon the mixture onto the tin and smooth with the back of a spoon or knife
7. Place on middle shelf of preheated oven
8. Bake for approx. 25mins (ovens vary) or until a knife inserted to the centre comes out clean
9. Place on a wire rack with the paper on until its cooled

 When cold cover your tray bake with icing!

 How to make glacé icing
1. Sift the icing sugar into a bowl
2. Add some of the lemon juice and mix
3. Add a little more lemon juice if necessary until the icing is spreadable but not liquid

tray bake