Lemon Slice Traybake
This recipe is easy, fun, and a great one to get the kids involved with too. It makes a big tray (about 30 squares), so it’s ideal for parties, picnics, or just something to share. The lemon sponge is soft and light, and the lemon buttercream on top gives it that sweet, zesty finish.
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.
Tried this recipe?Let us know how it was!