This quick and easy Lemon Drizzle Traybake Recipe has a delightful soft textured lemon flavoured sponge and a crusty topping made of lemon and sugar. A classic British cake, make sure your traybake is still warm when you add the Sugar and Lemon Topping.
A Lemon Drizzle Cake would be a perfect choice to include in your afternoon tea menu. You can also consider adding a Homemade Strawberry Cheesecake along with a selection of Biscuits and Cookies like Viennese Fingers.
Jump to:
Ingredients and Substitutions
This is just an overview of the ingredients I used with possible alternatives and why I may have used them. See the recipe card below for a complete list of ingredients and quantities.
- Sugar - Use white Caster sugar as this will dissolve faster when beaten with butter. Granulated sugar is fine, but has larger crystals and will take longer to mix.
- Eggs - Medium size, free range and organic if possible.
- Self Raising Flour - As this contains a raising agent there is no need to add any baking powder. If using Plain flour, add one level teaspoon of baking powder and sieve together before using.
- Lemons - Use unwaxed organic lemons. Thoroughly wash before use.
- Butter - Unsalted. Margarine is fine, but you will not get that butter flavour.
How to Make a Lemon Drizzle Traybake Cake
Follow these step by step instructions for a delicious Lemon Drizzle Cake. Begin by preheating the oven to 180 deg (fan assisted). Grease and line a 10 inch (25cm) x 8 inch (20cm) tray bake tin with baking parchment.
Step 1 - Using an electric mixer, beat together the butter and sugar until light and fluffy. Scraping down the sides of the bowl as you go along.
Step 2 - Gradually add the beaten eggs, adding a little flour into the mixture to help prevent curdling. Mix until well combined.
Step 3 - Beat in the remaining flour then add the lemon zest and mix until well combined.
Step 4 - Pour the cake mixture evenly into the prepared baking tin.
Step 5: Bake in the centre of the oven for 25 mins, or until baked, testing the centre of the cake with a skewer until it comes out clean.
Step 6: While the cake is cooling, make the Sugar and Lemon Topping. Mix the sugar and lemon juice in a small bowl to a thick runny consistency. Note: For an extra tangy flavour, it's important to add the lemon drizzle to the warm cake, allowing it to seep through the soft sponge.
Step 7: Using a cake skewer, make holes in the cake at various points and then pour the Lemon Drizzle topping over it.
Step 8: Leave the cake to cool and the topping to set before cutting it into individual Lemon Drizzle Slices.
Storage
This cake tastes delicious while still slightly warm but will keep well for a few days when kept in an airtight container. It will also freeze well without the Crusty Lemon Topping.
Baker's Tips
Tip 1 - Wash the Lemons thoroughly before testing.
Tip 2 - Add the drizzle while the cake is still warm, this allows some of the Lemon juice to seep through the sponge adding more Lemony flavour.
FAQ
Allow the cake, without the glaze, to cool completely then wrap it well in a suitable container before placing it in the freezer. Bring back to room temperature before adding the lemon and sugar glaze as per the recipe.
More Cake Recipes
Looking for other recipes to add to your Afternoon Tea Menu?
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients. Subscribe to my Newsletter - Let's stay connected.
Recipe
Quick and Easy Lemon Drizzle Traybake
Equipment
- 10 inch (25cm) x 8 inch (20cm) tray bake tin
- Baking Parchment
Ingredients
- 225 g caster sugar
- 225 g butter softened
- 4 medium eggs lightly beaten
- 225 g Self raising flour
- Zest of 2 Lemons
Drizzle Topping
- 100 g caster or Granulated sugar
- 3 tablespoons Lemon Juice approx 1 - 2 Lemons
Instructions
- Preheat the oven to 180 deg fan assisted. Grease and line a 10 inch (25cm) x 8 inch (20cm) tray bake tin with baking parchment or greaseproof paper.
- Using an electric mixer, beat together the butter and sugar until light and fluffy. Scraping down the sides of the bowl as you go along.225 g caster sugar, 225 g butter softened
- Gradually add the beaten eggs, adding a little flour into the mixture to help prevent curdling. Mix until well combined.4 medium eggs
- Beat in the remaining flour then add the lemon zest and mix until well combined. Pour the cake mixture evenly into the prepared baking tin.225 g Self raising flour, Zest of 2 Lemons
- Bake in the centre of the oven for 25 mins, or until baked, testing the centre of the cake with a skewer until it comes out clean.
- While the cake is cooling, make the Lemon drizzle. Mix the sugar and lemon juice in a small bowl to a thick runny consistency. Note: For an extra tangy flavour, it's important to add the lemon drizzle to the warm cake, allowing it to seep through the soft sponge.100 g caster or Granulated sugar, 3 tablespoons Lemon Juice
- Using a cake skewer, make holes in the cake at various points and then pour the Lemon Drizzle topping over it.
- Leave the cake to cool and the topping to set before slicing it into portions.
- This cake tastes delicious while still slightly warm, but will keep well for a few days when kept in an airtight container.
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
Leave a Reply