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
A perfect and simple go-to cake, whether it's for a cake sale, afternoon tea, packed lunch, coffee morning or simply 'just because'.
- 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.
- Beat together the butter, caster sugar and lemon zest with an electric mixer until light and creamy.
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy!
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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'.
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
- 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.
- Beat together the butter, caster sugar and lemon zest with an electric mixer until light and creamy.
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy!
More from
Discover what else is on CooklyBookly