Fluffy Lemon Traybake
A lemon traybake that’s zesty, moist and a doddle to make.
prep time 10 mins total time 30 mins + cooling time
serves 12 slices
This is such a staple in our house and a cake that my mum has made for my family since I was a little girl. It’s so easy and tastes amazing with the zesty lemon flavours of the cake combined with the sweetness from the buttercream.
To start, heat the oven to 200°C (180°C) fan. Grease and line a 10 inch (26cm) rectangular dish or tray. Now you just need to add all the ingredients to a food processor, pulse and then blitz until smooth.
Now you just need to pour the mixture into your lined tin and bake for 30 minutes, or until a skewer/knife comes out clean.
Leave the cake to cool entirely for at least 1 hour. If you need to speed up the process put it in the fridge after 15-20 minutes of cooling down.
When your cake is cooled, prepare your icing by sifting half of the icing sugar into a bowl. Add in the butter and beat with a whisk until light and fluffy. Whisk in the remaining icing sugar, lemon zest, juice and milk.
Spread the icing across the top of the tray bake using a spatula, and cut into 12 squares. Grate over some extra lemon zest and enjoy.
Ingredients
100ml (1⁄2 cup + 1 tbsp) vegetable oil, plus extra for the tin
275g (21⁄4 cups) self raising flour
200g (1 cup) golden caster sugar
1 tsp baking powder
Zest of 1 lemon
175ml water
Icing
250g icing sugar
125g vegan butter or margarine (I used Stork) softened
½ lemon, finely grated zest and juice
1 tbsp non-dairy milk
METHOD
Heat oven to 200°C (180°C) fan.
Grease and line a 10 inch(26cm) rectangular dish or tray.
Add all the ingredients to a food processor. Pulse to start, and blitz until
smooth.
Pour the mixture into the tin. Bake for 30 minutes or until a skewer/knife comes
out clean.
Leave the cake to cool entirely (at least 1 hour - to speed up the process put in the fridge after 15-20 minutes of cooling down)
When your cake is cooled, prepare your icing by sifting half of the icing sugar into a bowl. Add in the butter and beat with a whisk until light and fluffy. Whisk in the remaining icing sugar, lemon zest, juice and milk.
Spread the icing across the top of the tray bake using a spatula, and cut into 12 squares. Grate over some extra lemon zest and enjoy.
