Vanilla Cake Traybake

White vanilla cake iced with buttercream and sprinkles.


Ingredients

• 150g Butter
• 150g Caster Sugar
• 3 Medium Free Range Eggs
• 1 teaspoon vanilla extract
• 150g Plain Flour
• 1 teaspoon baking powder
Method


Preheat your (fan) oven to 170 degrees Celcius. Line your baking tray with greaseproof baking paper.
In a large bowl beat the butter and sugar until they are light and fluffy. Add the eggs one by one, beating after each addition to make sure they are well combined. If the mixture starts to curdle, add a tablespoon of flour.
Pour in the vanilla extract, beat for a minute until it’s mixed into the batter. Finally, add the flour and baking powder, beat lightly until it becomes a pale, smooth mixture. Pour the cake mixture into the pre-lined baking tray, no need to smooth out the edges this will happen naturally during the baking process. Bake for 20 minutes until golden brown on top.
Remove from the oven and allow to cool before icing and enjoying.

Lemon Drizzle Cake Recipe

cake with a lemon drizzle

Make a large batter for twice the joy.
Ingredients
* 227g unsalted butter *
* 350g caster sugar *
* 6 free range eggs *
* 400g self raising flour *
* 3-4 organic lemons *
* 250g icing sugar for the drizzle *

~ Method ~
Preheat a fan oven to 170 degrees Celsius. Beat together the sugar and butter until light and fluffy. Slowly add the eggs, one-by-one, until combined. Add half the flour, beat and then add the second half. Grate the rind of 2 lemons, add to the batter and mix. Squeeze in the juice of 2 lemons (that you grated the rind off). Mix well. Pour your batter into 2 baking tins. This is the perfect amount for 2 large loaf tins. Bake in the oven for 45-50 minutes until a skewer test comes out clean. Allow to cool before icing. To make the icing combine 250g of icing sugar with lemon juice until you get a dropping consistency – see the video for how this should look. Ice and slice