1. Introduction
Spring is a season of spectacular renewal, but for many, it is also one of the busiest. Between spring cleaning and the return of outdoor social commitments, the desire for a homemade treat often clashes with a lack of time. In the culinary world, “stress-free” doesn’t mean sacrificing quality; it means utilizing smart techniques to maximize flavor with minimal cleanup.
Our featured recipe is the One-Bowl Lemon Raspberry Traybake. This cake is a descendant of the classic British “traybake,” a staple designed for high-yield and low-effort. Its significance lies in its accessibility—it requires no complex layering and relies on the bright acidity of spring citrus and the tartness of early berries. It’s the ultimate “mix-and-go” recipe that brings the essence of a spring garden to your table without a mountain of dirty dishes.
2. Recipe Overview
- Cuisine Type: Modern British/American
- Difficulty Level: Beginner
- Total Time: 50 minutes (Prep: 10 mins | Bake: 40 mins)
- Dietary Classifications: Vegetarian (Can be made Gluten-Free with a 1:1 flour blend)
3. Equipment and Tools
- Baking Pan: 9×13 inch (23×33 cm) rectangular tin, 2 inches deep.
- Mixing Bowl: One large heat-proof glass or stainless steel bowl.
- Whisk & Spatula: For aeration and scraping the sides.
- Parchment Paper: To line the pan for easy lifting.
- Zester: To capture the lemon’s essential oils.
4. Serving Suggestions
- Plating: Slice into squares and serve on a large platter for communal sharing.
- Garnish: A light dusting of powdered sugar and fresh mint leaves.
- Sides: A dollop of crème fraîche or vanilla bean Greek yogurt.
- Beverage Pairings: Pairs beautifully with iced chamomile tea or a crisp Prosecco.
5. Nutritional Information (Per Square)
- Calories: 215 kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 11g
- Health Benefit: Raspberries provide a boost of fiber and Vitamin C, while lemon zest offers antioxidant properties.
6. Storage and Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration: Keeps for 5 days. Recommended if the weather is particularly warm.
- Freezing: Freezes well for 1 month. Slice before freezing for easy portioning.
- Reheating: A quick 10-second zap in the microwave restores the “just-baked” fluffiness.
7. Expert Tips and Variations
- Chef’s Tip: Toss the raspberries in a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom.
- Common Mistake: Over-mixing the batter, which can lead to a dense, rubbery texture. Stir until the flour streaks just disappear.
- Variation – Blueberry Lemon: Swap raspberries for blueberries for a sweeter profile.
- Seasonal Adaptation: In late spring, swap the lemon for lime and add shredded coconut.
8. Ingredients Section
| Ingredient | Metric | Imperial | Sourcing |
| Self-Rising Flour | 250g | 2 Cups | High-quality organic |
| Granulated Sugar | 200g | 1 Cup | – |
| Unsalted Butter (Melted) | 175g | 3/4 Cup | European style |
| Large Eggs | 3 pcs | 3 pcs | Room temperature |
| Fresh Raspberries | 150g | 1 Cup | Firm, not mushy |
| Lemon Zest & Juice | 1 pc | 1 pc | Large, unwaxed |
| Vanilla Extract | 5ml | 1 tsp | Pure Madagascar |
9. Step-by-Step Instructions
- Preparation: Preheat oven to 180°C (350°F). Line your tray with parchment paper.
- Wet Base: In your large bowl, whisk the melted butter and sugar. Add eggs one at a time.
- Aromatics: Stir in the lemon juice, zest, and vanilla extract.
- Dry Integration: Fold in the flour until the batter is smooth.
- Fruit Fold: Gently stir in 3/4 of the raspberries.
- Bake: Pour into the tray and scatter the remaining berries on top. Bake for 35–40 minutes.
- Doneness Check: The top should be springy to the touch and a skewer should come out clean.
- Cool: Allow to cool in the pan for 15 minutes before slicing.
10. Frequently Asked Questions (FAQ)
- Can I use frozen raspberries? Yes, but do not thaw them first or they will bleed color into the batter.
- What if I don’t have self-rising flour? Use all-purpose flour and add 1.5 tsp of baking powder and a pinch of salt.
- Is this cake very sweet? It is balanced by the tartness of the fruit and lemon.
- Can I add nuts? Flaked almonds on top add a wonderful crunch.
- Why did my cake sink? This usually happens if the oven door is opened too early or if the baking powder is old.
