Orange & Lemon Tray Bake

“Orange & Lemon curd make this all in one tray bake so zesty & full of flavour……plus a lovely way to decorate these bite-sized pieces to give them even more flavour!”

Serves 16


  • 175g Butter  (softened)
  • 175g Caster sugar
  • 175g Self-raising flour
  • Finely zested rind & juice from half of a large orange or if you want to use lemon instead then zest & juice from one whole lemon
  • 3 medium eggs

For the topping

  • 3-4 level tbsp Orange curd or Lemon curd (I use 2 of each)
  • 250g Icing sugar
  • Disposable piping bag


  1. Pre heat the oven to 180c
  2. Line a 26 x 16.5cm baking tin with baking parchment.
  3. In a large bowl beat all the ingredients together until smooth even by hand or with an electric mixer/or hand held electric whisk.
  4. Spoon the mixture into the lined tin and level the surface.
  5. Bake the cake in the middle of the oven for 35-40 minutes or until it has risen & is pale in colour, and just springs back when lightly pressed.
  6. Remove from the oven & leave to cool in the baking tin for 10-15 minutes, then transfer to a wire rack to cool completely.
  7. Whilst the cake is cooling, spoon the lemon & orange curd into the piping bag & cut off the end of the bag to make a small hole.
  8. Tip the icing sugar into a large bowl & stir in enough water to give it a soft consistency (don’t put to much water in or else it will be too runny & just run of the top of the cake).  Working quickly spread the icing over the top of the cake  & then pipe parallel lines of lemon & orange curd widthways across the top of the cake, about 2cm apart.
  9. To get the zig-zag effect, drag the tip of a cocktail stick or the point of a knife across the lines lengthways across, but ensure you work quickly before the icing sets.
  10. Leave the icing to set and then trim the edges of the cake, before cutting into 16 bite-sized pieces.

“So now sit back…..enjoy with a cuppa…which you so deserve, because it hard work eating cake….isn’t it?”


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