Simple Spelt Lemon Traybake with Lemon Icing

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I am not sure why I need to title this spelt lemon traybake recipe as “simple”. 99.9% of the time, the recipes on my blog are easy, peasy, lemon squeezy. I can’t stand faffy recipes with a million and one non-staple items. And there’s nothing worse than gathering those odd (and sometimes, expensive) ingredients, meticulously following the instructions to the letter, only to end up with a culinary disaster. It happens to all of us. Some more often than they might like to admit (ahmmmm, yes indeedy).

I often wonder if people look at my pictures and think, “I can’t make that”. If so, oh yes you can. Of course you can. You guys only get to see pictures after I’ve primped and prodded them into looking half decent. You don’t see me bending over, shoulders aching, trying to get the best angle, lighting or shot. You certainly don’t see my catastrophes. And you know what, you don’t really need to.

This blog is my hobby; something I do to relax. I am proud of it and want to make my food look good. It’s almost an art form, really. However, taste is ALL that matters. A little wonky risen cake or less-than-round cookies might not make an appearance on my blog, but looks are not going to impact on flavour. Believe me.

If you feel a little intimidated by perfect creations, here’s a secret: they are not so perfect. Food photographers do some weird and wonderful things to make the food look out of this world, like using shoe polish to make meat look more appetising. Just get baking and never compare yourself to anyone else.

So, anyway, off my soapbox for a second or two, let’s focus on this spelt lemon traybake. Yum. Lemon, lemon, everywhere. In the cake, in the icing. Delicious. I love the tangy, yet understated, hint of citrus in baking. My orange drizzle loaf cake is an all time favourite, along with my newer recipe for lemon cake with blackberry frosting. You can’t go wrong.

No cake is complete without some kind of icing. Well, unless you are trying to be a little healthier with your baking, of course. Then you can go for something like this reduced fat, low sugar raspberry sponge cake. In my happy place, though, I have icing. Lots of icing.

This super simple spelt lemon traybake is whipped up in minutes and snaffled even quicker. Soft, moist cake with an irresistably sweet icing. Perfect.

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Simple Spelt Lemon Traybake with Lemon Icing

Course Cake

Prep Time 10

Cook Time 25

Servings 8 slices

Ingredients

Cake

70g butter
120g sugar
2 eggs
1 tablespoon Greek yoghurt (or any thick, plain yoghurt)
1 tablespoon lemon juice
3 tablespoons milk
140g spelt flour
2 teaspoons baking powder
½ teaspoon baking soda

Icing

1-2 tablespoons lemon juice
icing sugar (as much as you need to make a thick icing you can drizzle)

Instructions

Pre-heat the oven to 175°. Line or grease an 8x8" square tin.
Beat the butter and sugar together until fluffy.
Beat the eggs in, one at a time.
Combine the Greek yoghurt, lemon juice and milk and add to the butter/sugar, mixing just until incorporated.
Add the flour, baking powder and baking soda and mix just until everything is combined.
Pour out into the prepared pan and bake for around 25 minutes.
The cake is ready when an inserted skewer comes out clean. Remove from the oven and allow to cool for ten minutes or so, then turn out onto a wire rack to cool completely.
For the icing: mix the lemon juice with as much icing sugar as is needed. Drizzle all over the cooled cake. Slice into eight rectangles and enjoy!

Notes

I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.