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    Home » Tray Bakes

    Quick and Easy Lemon Drizzle Traybake

    Published: Apr 1, 2023 by TastyBakesKitchen · 2 Comments

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    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.

    Slices of Lemon Drizzle Traybake on a white plate.

    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
    • How to Make a Lemon Drizzle Traybake Cake
    • Storage
    • Baker's Tips
    • FAQ
    • More Cake Recipes
    • Recipe

    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.

    Overhead shot of ingredients for a Lemon Drizzle Traybake.
    • 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.

    Lemon Drizzle Cake Batter in a mixing bowl.

    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.

    Cake batter in a mixing bowl and baking tin.

    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.

    Baked Lemon Drizzle Traybake in a baking tin with a blue tea towel underneath the 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.

    Cover the cake with the Lemon Drizzle. Leave to cool before slicing.

    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.

    Slices of Lemon Drizzle Traybake on a white plate.

    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

    Can You Freeze a Lemon Drizzle Traybake?

    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?

    • Biscoff Stuffed Cookies in an opened tin.
      Biscoff Stuffed Cookies
    • Dish of Rock Buns
      Easy Chocolate Chip Rock Buns
    • Vanilla Muffins inside a clear white tub.
      White Chocolate Muffins with Buttercream
    • Melting Moments (Butter Biscuits)
      Melting Moments (Butter Biscuits)

    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

    Slices of Lemon Drizzle Traybake on a white plate.

    Quick and Easy Lemon Drizzle Traybake

    Lynn
    This quick and easy Lemon Drizzle traybake 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 lemon Drizzle.
    5 from 2 votes
    Print Recipe Pin Recipe Save Saved!
    5 from 2 votes
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes mins
    Course Afternoon Tea, Snack
    Cuisine British
    Servings 20
    Calories per serving 197 kcal

    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
    Prevent your screen from going dark

    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.

    Your Private Notes

    Click here to add your own private notes.

    Notes

    Tip 1 - Wash the Lemons thoroughly before zesting.
    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.
    Can You Freeze a Lemon Drizzle Traybake?
    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.

    Nutrition

    Calories: 197kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 33mgSodium: 119mgPotassium: 31mgFiber: 0.3gSugar: 16gVitamin A: 450IUVitamin C: 1mgCalcium: 10mgIron: 0.3mg

    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.

    Tried this recipe?Let us know how it was!

    More Tray Bakes

    • Easy Coffee and Walnut Traybake.
      Coffee and Walnut Traybake Cake
    • Speckled Eggs traybake with slices cut out.
      Mini Speckled Egg Traybake Cake
    • Chocolate ane Vanilla Swirl Cake.
      Chocolate and Vanilla Marble Cake
    • Fruit and Seed flapjack with Banana.
      Fruit and Seed Flapjacks with Banana

    Reader Interactions

    Comments

    1. Lynn Rudling

      August 10, 2023 at 9:02 pm

      5 stars
      I’ve made this cake twice now, I double up the ingredients and bake in a 14” x 10” baking tin. I cook for 45mins. and it turns out lovely. Everyone has commented on how moist and lemony it is, my son who was visiting even took some back to Canada with him .
      Will definitely be making this cake again as it has become a family favourite.

      Reply
      • Lynn

        August 11, 2023 at 12:27 pm

        Hi Lynn

        How wonderful to hear that doubling up the ingredients works a treat and that a few slices have made their way back to Canada.

        Reply
    5 from 2 votes (1 rating without comment)

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