This zesty Lemon and Buttermilk Traybake is so moist, light and tangy. It would be perfect for an afternoon tea or even to sell at a fete or coffee morning.
This recipe came about for two reasons. Firstly, I had some buttermilk that needed using up, and rather than make scones or soda bread or even banana bread, I wanted to make a cake. Secondly, I had been asked to make lemon sponge birthday cake earlier this week, and it has been so long since I had made one myself, that I was really fancying one. Therefore, I decided to make a Lemon and Buttermilk Traybake.
It is a very easy cake to make which is always a good thing I think. You do not want to be faffing about in a hot kitchen on an already hot day!
It turns out that lemon cake is my OH’s second favourite type, after chocolate, so he was very happy to sample a square or two once I had finished photographing the traybake!
I topped the cake with a lemon flavoured icing, therefore adding to its zestyness.
This cake is so tangy and moist and very delicious. Perfect for anyone who likes lemon cake.
Here is the recipe for my Lemon and Buttermilk Traybake:
- 125g butter
- 150g caster sugar
- 2 large eggs
- 200g self raising flour
- ¼ tsp bicarbonate of soda
- 1 tbsp of good quality lemon curd
- 100ml buttermilk, at room temperature
- ½ lemon juiced
- 100g icing sugar
- lemon juice - approx 1 lemon
- Pre heat the oven to 180C/160C fan/gas 4
- Grease and line a brownie tin (approx 20cm x 20cm square)
- Cream the butter and sugar together for about 3-4 minutes until light and creamy
- Add the eggs and beat well.
- Add the buttermilk, lemon juice and lemon curd and combine - the batter may well curdle, but don't worry this will sort itself out once the flour is added
- Beat in the flour util the mixture is smooth and thick
- Pour into your prepared cake tin
- Bake in the oven for 30-35 minutes until cooked right through
- Leave to cool for about ½ an hour until you turn it out
- Once it is completely cold, you can add your icing (made by mixing the icing sugar with the lemon juice)
Pin for later x
Bake of the Week
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Welcome to a new Bake of the Week. Thank you to everyone who linked up last week, over with Helen. Here they are:
Gorgeous! With thanks to:
- Helen and her cute Red, White and Blue Mini Shortcakes
- Such a light cake made in celebration of the recent Royal Wedding is this ROYAL WEDDING LEMON & ELDERFLOWER MERINGUE SWISS ROLL RECIPE, made by Elizabeth’s Kitchen Diary
- Another ode to the royal wedding is this delicious looking Lemon and Elderflower Gin Meringue Pie baked by Jane
- Cat starts of our savoury bakes with her yummy Chorizo & Cheese Pinwheels which would be great for picnics
- What a creative savoury dish created by Kate, her gluten free Savoury Summer Upside Down Cake looks delicious.
her – it is just wonderful.
- Jacqueline linked up her step by step guide to making a stow stopper of a cake – a beautiful Semi-Naked Wedding Cake. Simply stunning.
- How striking is this Double Delight Bundt Cake flavoured with Chocolate Rum & Raisin and Coconut & Lime?Its such a clever combo created by Choclette
- Such a classic pudding – this Rhubarb Crumble made by Janice looks lovely.
- Jess has made these delectable Walnut and Cardamon Biscuits which sound so good.
Now to choose my favourite Bake of the Week ……*drum roll*…….It is a hard decision. However, I am going with:
full recipe here – it just looks so pretty, the sponge so light and I adore the flavours.
The new linky opens every Thursday with a new Round up, hosted by myself and Helen . The bakes linked up will be shared widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ . Also, all linked up bakes will have a link in the following week’s roundup and comments. If you can, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.
Furthermore, there is now a Bake of the Week Facebook group . Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. It is a safe place where no question is too basic or advanced. The link to add yourself is HERE
Please do link up your new #BakeoftheWeek here. **Please note that the linky will be open for 2 weeks **