Lemon & blackberry traybake
Prep
25 mins
Cook
35 mins
Servings
9
Difficulty
Medium
This lemon and blackberry traybake is one of my go to recipes when I want something impressive but don't want to spend hours in the kitchen. The whole thing comes together in just an hour, and there's barely any washing up afterward, which honestly is half the battle. I love using fresh blackberries here because they're packed with antioxidants and give the cake such a gorgeous tartness that cuts through the sweetness perfectly. The soured cream keeps everything wonderfully moist, and the bright citrus glaze on top makes it feel a bit special without any fussy decorating required. It's the kind of cake that looks like you've made a real effort but feels completely effortless.
Ella x
Ingredients
- 60 mlsolive oil(plus extra for greasing)
- 150 mlssoured cream(pot soured cream )
- 200 gramscaster sugar
- 3british blacktail medium free range eggs
- 200 gramsplain flour
- 1 tspbaking powder
- ¼ tspfine sea salt
- 2unwaxed lemons(zest)
- 150 gramsblackberries
- 1 tbspcaster sugar
- 1 tbspcornflour
- ½unwaxed lemon(juice)
- 1½unwaxed lemons(juice (about 40ml))
- 50 gramsicing sugar(sifted)
Detail level
Instructions
- 1
Preheat the oven to 190ºC, gas mark 5. Grease and line a 20cm square baking tin with baking parchment. Put the soured cream and sugar in a bowl and use a balloon whisk to combine; whisk in the eggs 1 at a time. Add the oil and the rest of the cake ingredients; mix into a smooth batter. Transfer to the lined tin.
- 2
In the same bowl, use a large spoon to mix the blackberries with the sugar, cornflour and lemon juice so the berries get coated all over and purple liquid starts to seep out. Dot the berries over the cake (leaving the excess liquid behind) so they are evenly distributed; push into the batter a little. Bake for 20 minutes. Rotate the tin and bake for another 10-15 minutes. Meanwhile, for the icing, in a small bowl mix the lemon juice and icing sugar with a balloon whisk until it dissolves.
- 3
Remove the cake from the oven; it should feel bouncy to the touch. Brush all over with the icing. Cool in the tin for at least 30 minutes before slicing and serving warm or at room temperature
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