Refreshing Summer Plum and Lemon Traybake Cake with a Sweet Citrus Twist

We had a BBQ at our place last night for Auckland Anniversary weekend, and even though the weather wasn’t great—bit of rain, ton of wind—it didn’t stop us from having a good time. For after the BBQ, I was craving something sweet to wrap things up—something light and summery, perfect with either vanilla ice cream or a coffee.

I remembered a recipe for a Summer Plum and Lemon Traybake Cake from one of the magazines I’ve got stashed away. It was the perfect choice. The new season plums are juicy, the lemon gives it a nice zing, and it’s just got that fresh, summer feel. Plus, I love traybakes because they’re simple and easy to make, and they feed a crowd.

The rain didn’t dampen the mood. We kept eating and chatting, and when the cake came out, everyone was keen to dig in. It’s one of those cakes that goes a long way, so it’s perfect if you’ve got a few people around. It’s light, refreshing, and straightforward to put together. If you want to make it a bit fancier, you can top it with candied lemon slices for a nice touch. And if you really want to spoil everyone, serve it with a scoop of French vanilla ice cream—goes down a treat.

It still tastes great today straight from the fridge—this time I had it with a spoonful of unsweetened Greek yogurt.

Next time you’re after an easy dessert for a BBQ or any gathering, this cake is a great pick. It’s hassle-free, feeds plenty, and lets you focus on enjoying the company. I’m also planning to make this cake for my next picnic—easy to transport, refreshingly tart rather than overly sweet. Just slice it up, pack it in a container, and I’ll be all set!

Recipe Card

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Refreshing Summer Plum and Lemon Traybake Cake with a Sweet Citrus Twist

Servings: 8
Prep Time: 15 mins
Cook Time: 40 mins
Difficulty: easy
Rating: ★★★★★
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A delightful, easy-to-make tray cake featuring juicy plums and a zesty lemon flavour, perfect for summer.

𝗧𝗶𝗽: Try different fruits, but avoid frozen ones as they release too much moisture. Tinned fruit works great if well-drained!

𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁: Based on a recipe from Dish Magazine, but I made a few tweaks of my own.

Ingredients

170 grams caster sugar
1 tablespoon finely grated lemon zest
2 large eggs
¾ cup light olive oil
½ cup Greek natural yogurt
1 teaspoon vanilla extract
190 grams plain flour
1 teaspoon baking powder
½ teaspoon baking soda
3 medium plums, pitted and quartered or cut into 8 wedges
1 tablespoon raw sugar

For the Candied Lemon Garnish:

1 lemon, thinly sliced
½ cup caster sugar
¼ cup water

Directions

Preheat the Oven: Preheat the oven to 170°C (regular bake).
Rub Sugar and Lemon Zest: In a large bowl, rub together the caster sugar and lemon zest with your fingertips until the sugar becomes damp and pale yellow.
Whisk Wet Ingredients: Add the eggs, olive oil, yogurt, and vanilla to the sugar mixture. Whisk until smooth and well combined.
Sift the Dry Ingredients: Sift the plain flour, baking powder, and baking soda into the wet mixture. Gently whisk to combine, ensuring there are no pockets of flour.
Prepare the Tin: Grease an 18cm x 28cm slice tin and line with baking paper. Pour the batter into the tin and smooth the top.
Add the Plums: Top the batter with quartered plums, arranging them evenly. Sprinkle the raw sugar over the top.
Bake: Bake for 35-40 minutes or until golden. If the top starts to brown too much, loosely cover with foil.
Cool: Let the cake cool in the tin before slicing.
Prepare the Candied Lemon Garnish: While the cake is cooling, place the lemon slices, caster sugar, and water in a small saucepan over medium heat. Stir gently until the sugar has dissolved and the water begins to simmer. Allow the lemon slices to cook for about 15-20 minutes until translucent. Remove from heat and let the slices cool on a piece of baking paper or a wire rack.
Decorate: Once the cake has cooled, arrange the candied lemon slices on top. For an extra touch of sparkle, sprinkle with a dusting of gold edible glitter.