Basic tray bake cake


250g sunsalted butter or hard block marg - room temperature.

250g granulated sugar

4 medium eggs (220g)

275g self raising flour

100g plain yoghurt

Preparation Method

Preheat oven to 180C / 160 fan / gas 4 and line a baking tray.

Cream the butter together with the sugar until pale and fluffy.

Add eggs in a thin stream while beating.

Fold in the rest of the ingredients and place into the tin.

Bake for 45 minutes.


Baking tray 26cm x 21cm x 5cm (high)


Lemon drizzle:

Put the zest and juice of two lemons in the cake mix and bake. 

Make a drizzle by mixing 90g sugar with the zest & juice of a lemon and pour over the cake when it comes out of the oven (tip - prick some holes into the cake so the drizzle can go through).

Ginger & treacle:

Use 175g brown sugar and 200g black treacle instead of the sugar in the basic tray bake recipe. Add 3 pieces stem ginger from a jar, finely chopped

Make an icing using 75g icing sugar and 3 tbsp stem ginger syrup from the jar, chop up 3 pieces stem ginger and mix into the icing, pour over the cake when cool.


200g chopped up marzipan

2 tsp almond flavour

Handful sultanas

Reduce sugar content to 220g

Apple & sultana:

400g chopped cooking apples -

50g extra sugar

Handful sultanas

2 tsp almond flavour

Apple & Toffee:

Cover the baking tray with about 100g sugar, put over a low heat until it turns a caramel colour.  Mix 400g chopped cooking apples with the cake batter and spoon in to the tin.  Turn out of the tin when warm so that the toffee layer is on top of the cake.

Pineapple & Toffee

As Apple & Toffee but place pineapple rings onto the toffee before spooning the cake mix over.