Afternoon Tea, Cake, Caster Sugar, Dessert, Icing Sugar, The Railway Children Return, Traybakes -
Lemon Sherbet Tray Bake
Celebrating the release of The Railway Children Return with a retro tray bake, sherbet lemon, although sweets were rationed, a popular sweet in the 1940's was sherbet lemons.
Category
traybake
Servings
15
Prep Time
20 minutes
Cook Time
25 minutes
Celebrating the release of The Railway Children Return with a retro traybake, sherbet lemon, although sweets were rationed, a popular sweet in the 1940's was sherbet lemons.
@lolliesandbakes
Ingredients
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250g of Whitworths Caster Sugar
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250g of Baking Spread
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250g of Self Raising Flour
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4 eggs, at room temperature
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1tsp of Baking Powder
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Finely Grated Zest of 2 Unwaxed Lemons
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2tbsp of Lemon Juice (approx. 1 lemon)
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150g of Unsalted Butter, at room temperature
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270g of Whitworths Icing Sugar, sifted
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2tbsp of Lemon Juice (approx. 1 lemon)
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30g of Sherbet (2 packets of Dib Dabs)
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Candied Lemon Peel (optional)
Sponge
Buttercream
Directions
Sponge
Preheat the oven to 160°C fan and line a 20cm x 30cm baking tin with baking paper.
Cream together the caster sugar and baking spread in a bowl until light and fluffy. Add the eggs and whisk together to combine.
Fold in the lemon juice and zest using a spatula/metal spoon. Then add the flour and baking powder and fold until fully combined.
Add the mixture to the baking tin and bake in the oven for approximately 25 mins.
Leave to cool in the tin for 10 mins then transfer to a wired cooling rack.
Buttercream
In a large bowl, beat the butter for 2 minutes using a handheld whisk/stand mixer.
Add in the sherbet, lemon juice and a third of the icing sugar, beat again until combined.
Repeat for each third of icing sugar and once all the ingredients are mixed together, beat the buttercream for 3-5 mins until light and fluffy.
Spread the buttercream on top of the cooled sponge and add some candied lemon peel to decorate.
Slice into 15 portions and serve.