Fluffy Lemon Traybake
A zesty vegan lemon traybake that’s zesty, moist and a doddle to make. 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.
The recipe is incredibly simple, and you don’t need to faff around lining a cake tin as we just use a baking tray. To start, heat the oven to 200°C (180°C) fan. Grease and line a 10 inch (26cm) rectangular dish or tray. Mine was 11 x 8 but anything with a similar volume will work. 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 your vegan lemon traybake with friends and family.
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Fluffy Lemon Traybake
Ingredients
- 100 ml vegetable oil, plus extra for the tin
- 275 g self raising flour
- 200 g golden caster sugar
- 1 tsp baking powder
- 1 lemon (zest)
- 175 ml water
Icing
- 250 g icing sugar (sifted )
- 125 g vegan butter or margarine (I used Stork softened)
- ½ lemon (finely grated zest and juice)
- 1 tbsp non-dairy milk
Instructions
- Heat oven to 200°C (180°C) fan.
- Grease and line a 10 inch (26cm) rectangular dish or tray. Mine was 11 x 8 but anything with a similar volume will work.
- Add all the ingredients to a food processor. Pulse to start, and blitz until smooth
- Add all the ingredients to a food processor, pulse to start with, then blitz until smooth.
- Pour the mixture into the tin, and 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. Add half of your icing sugar to a bowl, and add in the butter. 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.
Video
Nutrition
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4 comments
Rose
How will this be a cake without something like egg? What is used instead of egg in this cake recipe, please
Bridget
I was super confused whether the baking tin was 10 inches on the short or long side so I went with 10 on the short (10 x 13).
I ended up with a shallower cake than pictured but it still looks lovely – looking forward to icing it in the morning 🙂
FYI at gas 6 it was golden brown in 15 minutes so keep on eye on it 🙂
Tim
You can’t have a 10 inch rectangular tin – you can have a 10 inch square tin or you need both dimensions 😂 Can you clarify please?
Madeleine
Hi Tim, great question. I used a cake tin that was 11 x 8 but you can use anything with a similar volume. Hope that helps!