Quick and Easy Lemon Drizzle Traybake

Slices of Lemon Drizzle Traybake on a white plate.

5 from 2 votes

Quick and Easy Lemon Drizzle Traybake

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.

Prep Time20

Cook Time25

Total Time45

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: Lemon Drizzle, Traybake

Servings:

Calories: 197kcal

Author: Lynn

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

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.

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