Delightful Lemon School Dinner Traybake: 1 Classic Zesty Recipe You’ll Love

Thank you so much for stopping by—it warms my heart to share this classic Lemon School Dinner Traybake recipe with you. It’s one of those nostalgic British school canteen cakes that instantly brings back memories—and that’s exactly what we’re diving into today! If you’d like more traditional desserts in your inbox, be sure to subscribe for recipes by email.

Overview of Recipe Content

What this recipe is and where it fits
This is a classic traybake sponge cake, lemon‑scented and iced with a tangy lemon icing. Think British school dinners, teatime nostalgia, a cozy afternoon cake with your cuppa.

Why you’ll love it
It’s soft, buttery, simple—but full of lemon zing. No complicated foam, no fancy pastry—just honest, fuss‑free comfort. Perfect for bake sales, teatime, or just because.

What it tastes like
Light sponge, buttery crumb, zesty fragrance of lemon zest and juice, with a sweet‑tart icing on top. A little drizzle of custard transforms it into pure childhood bliss.

Health / seasonal relevance
Moderate sweetness, made with staples. Lively lemon flavour suits spring and summer baking—fresh and bright without being heavy.

Ingredients

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• 225 g unsalted butter, softened
• 225 g caster sugar
• 4 medium free‑range eggs
• 225 g self‑raising flour, sifted
• Zest of 2 lemons (finely grated)
• 2 tbsp lemon juice (for the sponge)
• 2 tbsp whole milk (optional, to loosen the batter)

For the icing

• 150 g icing sugar (adjust to desired thickness)
• ~2 tbsp lemon juice plus extra water or milk as needed

Tools needed

• 8″×12″ (or similar) baking tray or deep sheet
• Electric hand‑mixer or stand mixer
• Zester or microplane
• Mixing bowls, spatula, measuring spoons

Substitutions, Additions & Variations

• Caster sugar → superfine sugar or fine granulated sugar
• Swap half the sugar for light brown sugar for richer flavour
• Add a teaspoon of poppy seeds for texture and a retro twist
• Add a teaspoon of vanilla or almond extract with eggs
• For gluten‑free, use a self‑raising gluten‑free flour blend

How to Make Lemon School Dinner Traybake

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1. Preheat & prepare
   Preheat your oven to 180 °C (160 °C fan / 350 °F). Line your tray with parchment paper, ensuring edges stick up for easy removal.
2. Cream butter & sugar
   Beat softened butter and sugar until pale and fluffy—about 3–4 minutes. This creates lift and softness, essential for the sponge.
3. Add eggs, zest & lemon juice
   Crack in eggs one at a time, beating well after each. Stir in finely grated lemon zest and 2 tbsp lemon juice. Feel that citrus perfume? It’s magic.
4. Fold in flour gently
   Sift over the flour and fold in with a spatula until just combined. If the mixture feels stiff, stir in up to 2 tbsp whole milk until it reaches a dropping consistency.
5. Bake the sponge
   Transfer batter to your lined tray, smooth the top with a spatula. Bake for 25–30 minutes, or until spring‑back texture and a skewer comes out clean.
6. Make the icing
   While the cake cools slightly, whisk icing sugar with lemon juice, adding liquid a bit at a time until smooth—but not so runny that it slides off.
7. Ice the traybake
   Once the cake is just warm (not hot), pour the icing over the top, spreading it out evenly. It’ll firm up as it cools into a thin, glossy shell.
8. Serve
   Slice into squares and serve with a drizzle of custard or enjoy plain with tea.

What to Serve with Lemon School Dinner Traybake

• A warm drizzle of custard—classic combo in UK school canteens!
• A cup of strong English Breakfast or Earl Grey tea.
• Fresh berries or a handful of raspberries for brightness.
• A scoop of vanilla ice cream or a dollop of softly whipped cream for dessert service.

Tips for Making It Perfect

• Room‑temperature ingredients help ensure smooth creaming and proper rise.
• Don’t over‑mix once flour is in—overworking makes a dense cake.
• Zest finely so you don’t get chewy lemon bits in each bite.
• Icing consistency: pourable but not watery—add just a teaspoon liquid at a time.
• Cool cake slightly before icing to prevent icing sinking in.

Storage Instructions

• Store in an airtight container at room temperature for up to 3 days.
• For longer life, freeze slices (wrapped individually) for up to 1 month. Thaw at room temperature.
• For reheating, warm gently in a low oven or microwave for just a few seconds once thawed.

General Information

This Lemon School Dinner Traybake is a slice of nostalgic British school kitchen—and its simplicity is the charm. No frills: buttery, citrusy, and comforting. It’s easy enough for everyday, pretty enough for afternoon tea—and inexpensive too. A beloved classic passed down through cafeteria culture, now on your tray at home.

Frequently Asked Questions

Can I use baking powder instead of self‑raising flour?
Yes – use plain flour + 2 tsp baking powder. Sift it together before mixing in.

Is caster sugar necessary?
Caster sugar dissolves more easily than granulated. But fine granulated sugar works in a pinch—just mix a bit longer.

Can I make it dairy‑free?
Use plant‑based butter and swap milk with your favourite non‑dairy milk. Icing with just lemon juice works too.

Can I add poppy seeds?
Absolutely—1 tsp gives a lovely vintage twist. Fold them into the batter with the flour.

Can I make it in different pan sizes?
Yes—adjust bake time accordingly. Thicker batter (smaller tray) needs a few more minutes; thinner tray needs less time.

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Conclusion

This Lemon School Dinner Traybake is pure nostalgia—soft, lemony and always comforting. A simple retro delight that tastes like childhood on a plate. If you love this, try my other citrus‑and‑cake recipes: the Lemon Yogurt Cake – 5 Joyful Reasons to Love This Luscious Recipe or the Fig and Orange Cake – A Five‑Star Mediterranean Treat .

Let this bring sweetness to your teatime—and may you drink plenty of tea alongside!

Interactive Elements

I’d love to hear how yours turned out! Please leave a review or comment below. And don’t forget to share your photo on Pinterest—tag me at pinterest.com/poulefrecipe so I can see your beautiful bakes!

Nutritional Information (approx. per serving, 12 slices)

Calories	Carbs	Protein	Fat
330 kcal	42 g	5 g	16 g

Sugar: ~28 g · Sodium: ~50 mg · Fiber: ~1 g

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