Easter Traybake Cake
A light and airy lemon-vanilla sponge cake baked in a single tray, topped with silky buttercream frosting and festive mini chocolate eggs.
Ingredients
Scale
- 250 grams Unsalted Butter (softened)
- 250 grams Granulated Sugar
- 4 Large Eggs
- 2 teaspoons Vanilla Extract
- 250 grams Self-Rising Flour
- 2 tablespoons Whole Milk
- 1 tablespoon Lemon Zest
- 500 grams Powdered Sugar
- 1.5 cups Mini Chocolate Eggs
Instructions
- Preheat your oven to 180°C and line a 9×13 inch baking pan with parchment paper.
- In a large bowl, cream 250g of softened butter and the granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.
- Gently fold in the self-rising flour and milk until a smooth batter forms.
- Pour the batter into the prepared pan and spread evenly to the corners.
- Bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- To make the frosting, beat the remaining butter with the powdered sugar until smooth and airy.
- Spread the frosting over the cooled cake and decorate with mini chocolate eggs.
- Slice into 15 squares and serve.
Notes
- Ensure the cake is completely cool before frosting to prevent melting.
- Use an offset spatula for a smooth, professional frosting finish.
- Store at room temperature in an airtight container for up to 3 days.
Find it online: https://dishmio.com/easter-traybake-cake/