Lemon Sherbet Tray Bake

Name: Lemon Sherbet Traybake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 15
Ingredients: 250g of Whitworths Caster Sugar; 250g of Baking Spread; 250g of Self Raising Flour; 4 eggs, at room temperature; 1tsp of Baking Powder; Finely Grated Zest of 2 Unwaxed Lemons; 2tbsp of Lemon Juice (approx. 1 lemon); 150g of Unsalted Butter, at room temperature; 270g of Whitworths Icing Sugar, sifted; 2tbsp of Lemon Juice (approx. 1 lemon); 30g of Sherbet (2 packets of Dib Dabs); Candied Lemon Peel (optional)

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.

Lemon Sherbet Traybake

Rated 3.3 stars by 47 users

Servings

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.

Author:

OneSixtyDegrees

Ingredients

Sponge

250g of Whitworths Caster Sugar
250g of Baking Spread
250g of Self Raising Flour
4 eggs, at room temperature
1tsp of Baking Powder
Finely Grated Zest of 2 Unwaxed Lemons
2tbsp of Lemon Juice (approx. 1 lemon)

Buttercream

150g of Unsalted Butter, at room temperature
270g of Whitworths Icing Sugar, sifted
2tbsp of Lemon Juice (approx. 1 lemon)
30g of Sherbet (2 packets of Dib Dabs)
Candied Lemon Peel (optional)

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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.