Simple Spelt Lemon Traybake with Lemon Icing
Servings: 8 slices
Ingredients
Cake
- 70g (⅓ cup) butter
- 120g (⅔ cup) sugar
- 2 eggs (medium)
- 1 tbs Greek yoghurt (or any thick, plain yoghurt)
- 1 tbs lemon juice
- 3 tbs milk
- 140g (1 + ⅙ cups) spelt flour (see note 1)
- 2 tsp baking powder
- ½ tsp baking soda
Icing
- 1-2 tsp lemon juice
- icing/confectioners'/powdered sugar (see note 2)
Instructions
Cake:
- Pre-heat the oven to 175° (350℉).
- Line or grease a 20cm x 20cm (8"x 8") 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 into the prepared pan and bake for around 25 minutes (in the lower part of the oven).
- 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.
Icing:
- Mix the lemon juice with as much icing sugar as is needed.
- Drizzle all over the cooled cake. Slice into eight rectangles/squares and enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use spelt or regular flour for this recipe (just use the same amount).
- Just use as much as you need to make an icing you can drizzle.
