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Prep 15 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 225 g butter, softened, plus extra for greasing
  • 225 g caster sugar
  • 3 lemons, grated zest and juice
  • 3 eggs
  • 225 g self-raising flour
  • 2 tbsps milk
  • 4 tbsps granulated sugar
Lemon Drizzle Traybake Lemon Drizzle Traybake

Lemon Drizzle Traybake

A perfect and simple go-to cake, whether it's for a cake sale, afternoon tea, packed lunch, coffee morning or simply 'just because'.




  1. Heat the oven to 180℃ / 160℃ fan / gas 4. Grease a rectangular cake tin about 20 cm  x 30 cm with butter and line the base with some baking paper.
  2. Beat together the butter, caster sugar and lemon zest with an electric mixer until light and creamy.
  3. Beat in the eggs, one at a time, adding a spoonful of flour with each egg, to prevent curdling. Mix in the remaining flour and milk, giving you a soft dropping consistency.
  4. Spoon into the prepared tin, levelling the surface with a spatula. Bake for 25 minutes, or until the sponge is golden and a skewer inserted into the centre comes out clean.
  5. When the cake is cooking, put the lemon juice in a small pan over a medium heat and bring to a simmer. Stir in half (2 tbsp) of the granulated sugar and set aside.
  6. As soon as the cake comes out of the oven, prick it several times with a fork, then slowly pour the sweetened lemon juice over the top, letting it soak into the cake.
  7. Leave the cake to cool in the tin, then turn out, sprinkle the remaining 2 tbsp of granulated sugar over the top and cut into pieces.
  8. Enjoy!
Lemon Drizzle Traybake Lemon Drizzle Traybake

Lemon Drizzle Traybake

A perfect and simple go-to cake, whether it's for a cake sale, afternoon tea, packed lunch, coffee morning or simply 'just because'.



favorite
print
like
Prep 15 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 225 g butter, softened, plus extra for greasing
  • 225 g caster sugar
  • 3 lemons, grated zest and juice
  • 3 eggs
  • 225 g self-raising flour
  • 2 tbsps milk
  • 4 tbsps granulated sugar
  1. Heat the oven to 180℃ / 160℃ fan / gas 4. Grease a rectangular cake tin about 20 cm  x 30 cm with butter and line the base with some baking paper.
  2. Beat together the butter, caster sugar and lemon zest with an electric mixer until light and creamy.
  3. Beat in the eggs, one at a time, adding a spoonful of flour with each egg, to prevent curdling. Mix in the remaining flour and milk, giving you a soft dropping consistency.
  4. Spoon into the prepared tin, levelling the surface with a spatula. Bake for 25 minutes, or until the sponge is golden and a skewer inserted into the centre comes out clean.
  5. When the cake is cooking, put the lemon juice in a small pan over a medium heat and bring to a simmer. Stir in half (2 tbsp) of the granulated sugar and set aside.
  6. As soon as the cake comes out of the oven, prick it several times with a fork, then slowly pour the sweetened lemon juice over the top, letting it soak into the cake.
  7. Leave the cake to cool in the tin, then turn out, sprinkle the remaining 2 tbsp of granulated sugar over the top and cut into pieces.
  8. Enjoy!