Lemon Traybake


225g spreadable butter

225g castor sugar

4 medium eggs

300g self-raising cake flour

1 tsp 5ml baking powder

Grated rind and juice of 1 large lemon

For the icing:

100g softened butter

200g icing sugar

Rind and juice of 1 half to 1 full lemon

Jelly lemon slices to decorate

Lemon Traybake


  1. Pre-heat the oven to 180°C (160°C fan assisted, 350°F, gas mark 4). Grease and flour a 20cm x 28cm tray bake tin.
  2. Simply put all the ingredients into a mixing bowl and beat well together.
  3. Turn the mix into the baking tray and bake for 35-40 minutes until risen and springy to the fingers. Let the cake cool in the tray.
  4. To make the icing: Put the butter and sieved icing sugar into a mixing bowl and beat well together.
  5. Add the lemon rind and a teaspoon of juice, adding more according to taste and until the mixture is light and fluffy.
  6. Spread the cooled cake with the icing, mark into 16 slices and decorate each one with a jelly ‘lemon slice’.