There’s something I really love about baking for people. It’s such a simple way to connect – whether it’s with friends, neighbours, or just the people you bump into every day. I actually made this lemon slice traybake for our recent neighbourhood street feast, and it went down so well. It’s always lovely seeing everyone out and about, catching up, and watching the kids enjoy themselves (and the cake!).
This is one of those easy, no-fuss bakes that’s ideal for sharing. It’s bright, zesty, sweet – and super family-friendly. The sponge is soft and lemony, and the buttercream on top gives it that perfect little extra. Best part? It makes loads – so it’s great for parties or picnics.
Why You’ll Love This Lemon Slice Traybake
Keeps Well: Stays fresh for up to 3 days in an airtight container.
Easy & Fuss-Free: Simple ingredients, one big tin – no fancy tools needed.
Zingy & Refreshing: The lemon keeps it light, bright, and full of flavour.
Perfect for Sharing: Makes around 30 squares – ideal for parties, bake sales, or just sharing with friends.
Kid-Friendly Fun: Great for little helpers to get involved with mixing, decorating, and (most importantly) tasting!
Get the Kids Involved!
Baking this lemon slice traybake is a great activity to share with the kids. Here are some easy ways to let them join in:
- Measuring & Pouring: Let them scoop flour, sugar, and pour the milk — little ones love this part.
- Zesting Lemons: Older kids can help zest (with supervision), while younger ones can roll lemons on the counter to “help get the juice out.”
- Mixing the Batter: Take turns stirring and scraping the bowl. Use this time to talk about textures and smells.
- Spreading Batter & Icing: Let them help spread the sponge mix into the tin, and later, the buttercream on top.
- Decorating: Set out sprinkles, wafer flowers, or edible glitter and let them go wild!
- Cutting & Sharing: Older kids can help mark out even squares with cocktail sticks or a ruler.
Ingredient Breakdown
For the Sponge
- Caster sugar – Adds sweetness and helps create a light sponge.
- butter, softened – Gives richness and keeps the cake moist.
- Eggs – Bind the ingredients and add structure.
- Self-raising flour – The base of the sponge, with built-in rise.
- Baking powder – Boosts the rise for a fluffier texture.
- Lemon zest – Adds bright, fresh lemon flavour.
- Milk – Loosens the batter for a smooth, even texture.
For the Buttercream
- Softened butter– Makes the buttercream rich and creamy.
- Icing sugar – Sweetens and thickens the icing.
- Fresh lemon juice – Adds tang and balances the sweetness.
- Vanilla extract (optional) – Adds a subtle, smooth flavour.
This cake keeps well in an airtight container for up to 3 days – though I doubt it’ll last that long! I truly love baking for people – it’s my way of saying hello, thank you, or even just I’m glad you’re here. Watching neighbours gather, kids giggling with cake crumbs on their cheeks, and the simple joy of homemade treats – it’s what baking is all about.
Let me know if you try this one – I’d love to hear how it goes. Happy baking!
Lemon Slice Traybake
Ingredients
- Lemon slice traybake
- 200 g caster sugar
- 140 g butter softened
- 4 eggs
- 280 g self raising flour
- 2 tsp baking powder
- Zest of 2 lemons use unwaxed if possible
- 4 tablespoons whole milk
- For the lemon buttercream
- 125 g butter softened
- 450 g icing/powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Wafer flowers to decorate
Instructions
- For the sponge:
- Preheat the oven 170ºc fan. Line a large 30 x 30 cm tin with baking parchment paper. Beat the sugar and butter together until pale, add the eggs one by one, beat well, then add 2 tablespoons of flour, lemon zest, vanilla and beat again.
- Next sieve in the rest of the flour and baking powder, mix gently with a spatula until no trace of flour can be seen. Pour into the baking tin, spread evenly to the edges.
- Bake for 15-20 minutes. Check it’s baked with a cocktail stick. Leave to cool completely.
- For the buttercream:
- Beat all the ingredients until light and fluffy. Top the sponge and spread out with a spatula until even.
- Use a measuring tape to divide the cake, try using cocktail sticks as a guide, and cut into 1.5 inch square pieces. Or whatever you fancy.
- Storage tip:Store in an airtight container, good for 3 days.
