bohemianwanderer – This lemon pistachio traybake is a soft, buttery cake infused with fresh lemon zest and juice, then finished with a tangy lemon glaze and crunchy pistachios. Easy to prepare and ideal for sharing, it serves eight to ten people and is perfect for afternoon tea, dessert, or special occasions.
Prepare the Cake Batter
Preheat the oven to 180°C, or 160°C for a fan-assisted oven. Grease and line a 20cm square baking tin with parchment paper. Leaving enough overhang to lift the cake out easily after baking.
Place 220 grams of unsalted butter in a small saucepan over low heat and allow it to melt gently. Stir in two tablespoons of sunflower or olive oil, then set the mixture aside to cool slightly.
In a separate bowl, sift together 200 grams of plain flour, one-quarter teaspoon each of baking powder and baking soda, and half a teaspoon of fine sea salt.
In a large mixing bowl, combine 250 grams of caster sugar with one tablespoon of finely grated lemon zest. Rub the mixture together with your fingertips until it becomes fragrant and slightly damp. This helps release the essential oils from the zest, giving the cake a more intense citrus flavour.
Pour the melted butter mixture into the sugar and whisk until smooth. Add three room-temperature eggs one at a time, whisking thoroughly after each addition until the batter becomes thick and glossy.
Mix in 80 millilitres of fresh lemon juice before gently folding in the dry ingredients. Stir only until the batter is smooth and fully combined.
Bake Until Light and Golden
Transfer the batter into the prepared baking tin and smooth the surface evenly. Bake for approximately 35 minutes, or until a skewer inserted into the centre comes out clean.
The finished cake should be lightly golden around the edges while remaining slightly paler in the middle. Remove the traybake from the oven and allow it to cool completely in the tin on a wire rack before adding the glaze.
Finish with Lemon Glaze and Pistachios
To prepare the glaze, whisk together 120 grams of sifted icing sugar with two to three tablespoons of lemon juice until it reaches a thick but pourable consistency.
Spoon the glaze over the cooled cake and spread it into a thin, even layer using the back of a spoon or an offset spatula.
Immediately sprinkle 30 grams of finely chopped shelled pistachios over the glaze before it begins to set.
Once the glaze has firmed up, lift the cake from the tin using the parchment paper overhang and cut it into squares for serving.
The combination of buttery sponge, vibrant lemon flavour, sweet citrus glaze, and crunchy pistachios creates a refreshing traybake that is both simple to make and elegant enough for entertaining. It pairs beautifully with tea, coffee, or a scoop of vanilla ice cream for an indulgent dessert.
