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Simple Spelt Lemon Traybake with Lemon Icing

Prep Time10 mins
Cook Time25 mins
Course: Cake
Servings: 8 slices



  • 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


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


  • 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!


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.