Cake is part of life and this cake freezes well and keeps for a fair few days. This is a simple lemon cake baked in tray form. If you don’t like lemon, ignore all lemon references. It will work the same. This cake is squidgy and moist and I’ve sold plenty of cake repeatedly to the same customers which is proof that this recipe works well. Master this basic cake and you won’t look back! I’ve said the recipe will feed 12 people but those will be quite small pieces!!
By making this dish, you will acquire and practice the following skills:
- Curdle plant milk with lemon to create a reliable egg-free base.
- Weigh wet ingredients directly on scales for precision.
- Combine dry mix with wet without over-mixing — leaving small lumps for lift.
- Control oven temperature and door handling for even baking.
- Test doneness using sight, touch, smell, and sound.
- Rest traybake until fully cool to set crumb before icing.
- Make a stable buttercream by slowly balancing icing sugar, butter, lemon extract, and soya milk.
- Frost evenly and zest lemon over just before serving for aromatic lift.
- Store, freeze, or portion cake while maintaining freshness.
Watch each video in turn, have a go at the dish, and use the quiz as a friendly nudge to make the skill your own.
#floofylemontraybake
Floofy. Adjective. (comparative floofier, superlative floofiest) (informal) Feathery; puffy, light, airy or windswept.
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