Lemon and Buttermilk Traybake

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:

Lemon and Buttermilk Traybake
Cook time
Total time
Serves: 16
  • 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
  • *Topping*
  • 100g icing sugar
  • lemon juice - approx 1 lemon
  1. Pre heat the oven to 180C/160C fan/gas 4
  2. Grease and line a brownie tin (approx 20cm x 20cm square)
  3. Cream the butter and sugar together for about 3-4 minutes until light and creamy
  4. Add the eggs and beat well.
  5. 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
  6. Beat in the flour util the mixture is smooth and thick
  7. Pour into your prepared cake tin
  8. Bake in the oven for 30-35 minutes until cooked right through
  9. Leave to cool for about ½ an hour until you turn it out
  10. Once it is completely cold, you can add your icing (made by mixing the icing sugar with the lemon juice)


Pin for later x 

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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.

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22 comments / Add your comment below

  1. I love lemon cakes but for some reason I don’t tend to make them very often. Yours looks so tasty and as made me realise I need to make one soon!

    1. thank you. lemon cake is almost refreshing, because the sharpness of the lemon stops it from being too sweet. well unless you add icing of course LOL! x

  2. Sounds delicious! Has your blog had a makover recently! Looks good! thank you for bringing your lovely bake to #CookBlogShare:)

  3. I do love lemon drizzle so your traybake appealed to me straight away. Sounds and looks delicious and love zesty icing, yum! Perfect bake to take to picnics too. Thank you for sharing with #BakingCrumbs 🙂 x

  4. If only I had a couple of lemons in cos I know I’d be straight into the kitchen to give this a try – lemon cake is one of my favourites – and these sounds particularly good with the buttermilk addition Jenny. Thankyou for sharing with #BakingCrumbs
    Angela x

  5. Oooh lemon + anything buttery is always a good combo! I’m drooling at the my laptop haha x

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