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Lemon Traybake

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Lemon Traybake

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175g Yorkshire Rapeseed Oil with Lemon

175g Self Raising Flour

175g Caster Sugar

3 large eggs


150g icing sugar, plus extra if needed

1tbsp lemon juice

Lemon zest

Ingredients & Nutritional Info


Mix together all the sponge ingredients in a large mixing bowl. When all the ingredients are combined pour into a 9 inch square tin and bake at 180C until cooked through (usually about 20/25 mins depending on your oven).

Once cooked allow to cool slightly and remove from the tin and place on a wire rack to fully cool down.

Sift the icing sugar into a bowl and mix in the lemon juice. Top the tray bake with the icing and finish decorating with lemon zest.

Suitable for vegetarians.

Serves 16

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