Lemon drizzle traybake

    50 min

    This lovely moist lemon drizzle traybake is drizzled with a lemon and sugar mixture while it is still hot, which gives the cake a satisfying lemon glaze once cooled.


    Dorset, England, UK
    217 people made this

    Makes: 1 (23x33cm) cake

    • 170g (6 oz) butter
    • 280g (10 oz) caster sugar
    • 2 eggs, beaten
    • 170g (6 oz) self raising flour
    • 1 lemon, zested and juiced

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 23x33cm (9x13 in) baking tray or line with baking parchment.
    2. In a bowl, cream together the butter and 170g (6 oz) sugar until light and fluffy. Add the eggs and beat until well blended. Fold in the flour and the lemon zest. Pour the cake mixture into the prepared baking tray and smooth the surface.
    3. Bake in the preheated oven for 40 minutes until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven.
    4. In a small bowl mix together the lemon juice and the remainder of the sugar until syrupy. Set aside.
    5. While the cake is still hot, drizzle the lemon glaze over the top. Leave to cool.
    6. Once cooled, slice and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (8)


    Very easy recipe with delicious results! I also added a drop of lemon juice to the sponge mix just to enhance the lemon flavour.  -  19 May 2013


    Made this cake last night this morning there is only one piece left between my partner and his son. This will be a must for my McMillan coffee morning  -  29 Aug 2014


    Beautiful, easy recipe! I also added a touch more lemon juice. Served with custard, divine! Thank you.  -  18 Sep 2013