Best lemon drizzle traybake cake

    55 min

    Found this recipe somewhere, scribbled it down on a scrap of paper, made it, tried it, turns out to be the best lemon drizzle I have tasted! My family always wants this version and my mum just can't get enough of it.

    141 people made this

    Serves: 8 

    • For the cake
    • 280g (10 oz) self-raising flour
    • 2 teaspoons baking powder
    • 225g (8 oz) caster sugar
    • 225g (8 oz) softened butter
    • 4 large eggs (I use large)
    • 4 tablespoons milk
    • zest of 2 unwaxed lemons
    • For the lemon drizzle
    • 170g (6 oz) granulated sugar
    • juice of 2 lemons

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 190 C / 170 C fan / Gas 5. Grease a a 30x22x4cm (12x9x1 1/2 in) baking tray and line with baking parchment.
    2. For the cake:

    3. Sift all dry ingredients together into a large bowl, add remaining ingredients into the bowl. Beat very well by hand or electric mixer until well combined. Turn into prepared tin and smooth the top.
    4. Bake in the preheated oven for 35 to 40 minutes or until golden brown and skewer comes out clean. Remove from the oven an turn onto cooling rack, cool til just warm (too hot and it will melt the sugar of the drizzle topping).
    5. For the lemon drizzle:

    6. While cake is cooling mix drizzle topping ingredients together. Prick the top of the cake well with skewer and drizzle topping mix all over the top of the warm cake. Leave to cool completely; slice and enjoy.

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