bohemianwanderer – This lemon pistachio traybake is a bright, buttery cake that combines fresh citrus flavor with a sweet lemon glaze and crunchy pistachio topping. Moist and tender thanks to melted butter and fresh lemon juice, it is an ideal dessert for afternoon tea, celebrations, or as a simple homemade treat.
The recipe serves eight to ten people and takes approximately one hour and 10 minutes from preparation to serving, including baking and cooling time.
Prepare a Moist Lemon Cake With Fresh Citrus Flavor
Begin by preheating the oven to 180°C, or 160°C for a fan-assisted oven. Grease a 20cm square baking tin and line it with baking paper. Leaving enough overhang to lift the finished cake out easily.
Place the unsalted butter in a small saucepan over low heat until completely melted. Stir in the sunflower or olive oil, then remove from the heat and allow the mixture to cool slightly.
Meanwhile, sift the plain flour, baking powder, baking soda, and fine sea salt together into a bowl.
In a separate large mixing bowl, combine the caster sugar with the finely grated lemon zest. Rub them together gently using your fingertips until the sugar becomes fragrant and slightly damp. This simple step helps release the natural oils from the lemon zest. Creating a more intense citrus aroma throughout the cake.
Pour the cooled butter and oil mixture into the lemon sugar and whisk until smooth.
Add the eggs one at a time, whisking thoroughly after each addition until the batter becomes thick, glossy, and fully combined.
Whisk in the fresh lemon juice before gradually folding in the dry ingredients. Mix only until the flour disappears and the batter becomes smooth to ensure a soft, tender crumb.
Transfer the mixture into the prepared baking tin and spread it evenly with a spatula.
Bake for approximately 35 minutes, or until a skewer inserted into the center comes out clean. The finished cake should be lightly golden around the edges while remaining slightly paler in the middle.
Allow the cake to cool completely in the tin, placing it on a wire rack to prevent condensation from forming underneath.
Finish With Lemon Glaze and Chopped Pistachios
Once the cake has cooled, prepare the glaze by whisking the sifted icing sugar with two to three tablespoons of fresh lemon juice.
Mix until the glaze reaches a thick but pourable consistency that spreads easily without running off the cake.
Spoon the glaze over the cooled sponge and gently spread it into a thin, even layer using the back of a spoon or a palette knife.
Immediately sprinkle the finely chopped pistachios over the glaze before it begins to set. The nuts add both color and a satisfying crunch that contrasts with the soft cake.
Once the glaze has firmed slightly, lift the cake from the tin using the baking paper overhang and cut it into squares for serving.
The finished traybake delivers a balanced combination of buttery richness, vibrant lemon flavor, sweet icing, and crisp pistachios. It can be enjoyed immediately or stored in an airtight container for several days, making it an excellent make-ahead bake for gatherings, picnics, or everyday desserts.
