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Easy Lemon Drizzle Traybake Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine British cuisine
Servings 12 People
Calories 280 kcal

Ingredients
  

  • 225 g Roomtemperature unsalted butter
  • 225 g Superfinesugar
  • 4 Eggs
  • 225 g Self-raisingflour
  • 2 Lemon zest from fresh lemons organicto get the maximum flavour
  • 2 tbsp Milk
  • 2 Fresh lemon juice
  • 175g Icing sugar

Instructions
 

  • Step 1: Prepare the Oven and the pan The oven needs to be Preheated at 180°C (160°C fan) / 350°F. Greasing and lining a rectangular baking pan which is approximately 30 x 23cm wide with baking paper is necessary, as it ensures your moist lemon drizzle tray bake comes out of the pan easily.
  • Step 2: Make the Batter Sponge. Mix the sugar and butter together until light in colour which creates pockets of air, rising your cake perfectly. Then add the eggs one by one, mix well after adding each egg. Carefully start folding in the self raising flour with a spatula that helps in keeping the air pockets in the batter. Add the zest of lemons and milk until a smooth batter is made.
  • Step 3: Baking the Sponge. Pour the batter into the baking pan, and smooth out the top. Bake for 25-30 minutes or until golden or when the knife comes out clean. If the sponge feels like a fluffy cloud when touched, then the cake is ready.
  • Step 4: Prepare the Drizzle. While the cake batter is in the oven, start preparing the top drizzle. Add fresh lemon juice in a bowl along with icing sugar and mix well. It must turn into a syrup, which is easy to pour on the cake. You can adjust the sugar according to your taste.
  • Step 5: Warm Drizzle on Top. Take the cake out of the oven and prick it with a fork on the top. Pour the zesty syrup on the fluffy golden cake evenly, until it soaks up all the syrup. The secret to the moister of the classic lemon drizzle traybake is this zesty sugary syrup.
  • Step 6: Let it Cool before Slicing. Let the cake cool down to room temperature in the baking pan for at least 15 minutes before it is transferred on a plate. The cake is traditionally cut into squares for serving but you can cut it however you like.

Notes

Why These Ingredients are important:

  • The addition of fresh lemons makes sure that the British lemon drizzle traybake has a perfect zesty flavour.
  • Self-raising flour to make the cake spongy and fluffy.
  • Room temperature butter mixes more quickly and sufficiently, which helps in making a perfect smooth batter.

Substitutes:

  • For a gluten-free traditional lemon traybake UK version, use gluten-free self-raising flour instead of self-raising flour.
  • For an eggless cake, add 4 tbsp of plain yoghurt instead of eggs or use vegan vegan-friendly egg substitute.
  • Lime or orange zest can be used for a tangy, twisted flavour.

Serving Ideas

A family-friendly lemon drizzle traybake is very well-rounded:
  • It can be served in the afternoon tea, lemon traybake gatherings with freshly brewed tea and fine china.
  • It can easily be served with custard or cream for a rich dessert.
  • Wrap the slices separately for school lunch or office snacks.
  • It can also be served in a dessert buffet at the summer parties.
  • It is best served with a scoop of vanilla ice cream while the cake is still warm.