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Lemon Traybake with Almond Twist – Perfect for Everyday Baking
🛒 Ingredients
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200 g butter, softened
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180 g caster sugar
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1 sachet vanilla sugar
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a pinch of salt
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4 medium eggs
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250 g plain flour
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50 g cornflour
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1 sachet baking powder
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100 g ground almonds
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2 unwaxed lemons
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150 g icing sugar
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
A lemon traybake is a classic British bake combining zesty citrus with a moist crumb, here enhanced by a subtle almond undertone. This recipe blends ground almonds and cornflour for a tender texture, finished with a tangy lemon glaze. Ideal for everyday baking, it evokes the freshness of spring and summer teatimes with a refined yet simple charm.
👨🍳 Preparation
- 1
Preheat your oven to 175°C (fan 155°C, gas mark 4). Line a baking tray (about 25 x 25 cm) with baking parchment and lightly grease a baking frame to fit on top.
- 2
Cream the softened butter with the caster sugar, vanilla sugar and a pinch of salt until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- 3
In a separate bowl, sift together the plain flour, cornflour, baking powder and stir in the ground almonds. Gently fold the dry ingredients into the butter and egg mixture on a low speed until just combined, then briefly beat on high to smooth the batter.
- 4
Wash and dry the lemons thoroughly. Finely grate the zest of one lemon and fold it into the batter. Using a zester, peel thin strips from the second lemon and set aside.
- 5
Juice both lemons and stir three tablespoons of the juice into the batter. Reserve the remaining juice for the glaze.
- 6
Pour the batter evenly into the baking frame and smooth the surface. Bake on the middle shelf for about 25 to 30 minutes until a pale golden colour.
- 7
Remove the cake from the oven, carefully lift off the frame and transfer the cake, still on the parchment, to a wire rack to cool.
- 8
Mix the icing sugar with the reserved lemon juice to create a smooth glaze. Spread it evenly over the cooled cake and immediately scatter over the lemon zest strips. Allow the glaze to set before slicing.
🧠 Why It Works
The balance of ground almonds and cornflour creates a tender, moist crumb that holds the bright acidity of fresh lemon juice and zest without drying out. Butter and sugar are creamed to aerate the batter, ensuring lightness, while the lemon glaze adds a sharp, sweet contrast that cuts through the richness. The almond’s subtle nuttiness complements the citrus, creating a harmonious flavour profile typical of refined British traybakes with a continental twist. This interplay of fat, acid, and sweetness is key to its gastronomic success and seasonal appeal.
🛠️ Troubleshooting
Why is my lemon traybake dense instead of light?
Overmixing the batter after adding flour can develop gluten and cause density. Fold ingredients gently and avoid prolonged beating once combined.
How do I prevent the lemon glaze from running off the cake?
Allow the cake to cool completely before glazing and spread the icing sugar mixture evenly. Let it set at room temperature to form a firm finish.
What if the cake is dry after baking?
Ensure accurate oven temperature and avoid overbaking. Incorporating ground almonds and cornflour helps retain moisture, so measure ingredients precisely.
Can I prepare the lemon traybake in advance?
Yes, bake and cool the cake fully, then store in an airtight container. Apply the glaze just before serving to maintain freshness.
How should I reheat frozen lemon traybake slices?
Thaw slices at room temperature and warm gently in a low oven (around 150°C) for a few minutes to restore softness without drying.
💡 Tips and Variations
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For a richer version, swap half the butter for cream cheese to add extra creaminess and a finer crumb.
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Pro tip: Use a hand mixer with beaters to whip the butter and sugar until really airy, ensuring a light and fluffy cake.
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The star of this bake is the fresh citrus zing from the lemons, which keeps it wonderfully refreshing.
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To make a vegan version, replace the eggs with apple sauce or soy yoghurt and use vegan butter.
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If you prefer, substitute ground almonds with ground hazelnuts for a nuttier depth of flavour.
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A splash of lemon oil in the batter can intensify the aroma and brighten the citrus notes even more.
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For a quick gluten-free alternative, use a gluten-free flour blend and swap cornflour for maize starch.
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The magic of this cake lies in the harmony between almonds and lemon juice, creating a moist and flavourful treat.
📦 Storage
Store the lemon cake in an airtight container at room temperature for up to 3 days. For longer keeping, freeze it in well-wrapped slices.
🍷 Pairing
This lemon traybake finds a perfect companion in a dry Mosel Riesling, whose crisp acidity and mineral notes echo the cake’s citrus brightness and almond subtlety. A Silvaner from Franconia complements with delicate fruitiness and gentle earthiness, enhancing the almond undertones while balancing the glaze’s sweetness. To broaden the palate, an Italian Vermentino offers a refreshing herbal aroma and zesty acidity that harmonises beautifully with the lemon’s vibrancy, creating a refined tasting experience that bridges German and Mediterranean influences.
❓ F.A.Q.
Can I make this lemon traybake gluten-free?
Yes, substitute the plain flour with a gluten-free flour blend and replace cornflour with maize starch to maintain the cake’s light texture and moist crumb.
How do I keep the lemon traybake moist for longer?
Store the cake in an airtight container at room temperature for up to three days or freeze well-wrapped slices for extended freshness.
What can I use instead of eggs for a vegan version?
Replace eggs with apple sauce or soy yoghurt and use vegan butter to achieve a similar texture and moisture.
How do I intensify the lemon flavour in the traybake?
Add a splash of lemon oil to the batter and use fresh lemon zest generously in both the cake and glaze for a vibrant citrus aroma.
What is the best way to achieve a light and fluffy texture?
Whip the butter and sugar thoroughly with a hand mixer until airy before folding in the dry ingredients gently to preserve the aeration.
🏛️ History and Tradition
The lemon traybake is a modern evolution of traditional British traybakes, which have long been a staple of everyday teatime culture. Originating from simple, accessible ingredients, these cakes reflect a heritage of home baking cherished across the UK and Germany’s neighbouring regions. Incorporating almonds and citrus introduces Mediterranean influences, popular in southern Germany and Austria, linking the recipe to broader European baking traditions. This fusion underscores the cake’s role as a versatile, culturally rich dessert that honours both British and German culinary identities.
With its perfect balance of moist almond undertones and zesty lemon brightness, this traybake is a wonderfully simple classic that never fails to delight. It’s just the ticket for any occasion when you want to whip up something effortlessly delicious to share with family and friends. Give it a go – I promise it’ll become a firm favourite in your baking repertoire!
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