How to make a Blackberry and Lemon Traybake Cake
You will need:
For the Cake:
300g Self-raising flour
300g Caster Sugar
300g Margarine/butter
5 eggs
2.5tbsp Lemon Juice
300g Blackberries
For the topping:
200g Icing Sugar
2tbsp Lemon Juice
Method:
To make the cake, begin by creaming the butter and caster sugar in a bowl until they are well combined.
Then, add the eggs and lemon juice, mixing well.
Mix in the self-raising flour until the batter is smooth.
Carefully fold in the blackberries so they are evenly spread.
Transfer the batter into a pre-greased and lined tin (I used a tin measuring 33cm by 23cm by 6cm).
Bake in a preheated oven at Gas Mark 5, 190°C, or 170°C for fan ovens, for about 40-45 minutes. To ensure the cake is done, insert a toothpick into the center; if it comes out clean, the cake is ready.
Let the cake cool slightly.
For the icing, mix the icing sugar and lemon juice in a bowl until smooth.
Spread the icing over the cake while it is still warm.
Cut into desired piece sizes and enjoy.
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