This Lemon Drizzle Traybake is easy to make all in one bowl. Fluffy, moist, zesty and completely delicious – one slice will never be enough!
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I have all types of lemon cake recipes on this site – a Lemon Drizzle Traybake was the only one missing… and so here it is!
This easy lemon traybake is zesty, lemony, moist, incredibly fluffy and so delicious – perfect for feeding a crowd or taking to a bake sale.
I have to say this cake is almost impossible to resist. I can never just have the one small slice, it is just SO GOOD! Thank you Mary Berry for the inspiration…
Lemon traybake ingredients
This lemon cake uses the all-in-one method which requires the ingredients to be at room temperature so that they blend well together.
You can mix the cake batter with an electric hand mixer or a stand mixer. You will also need digital kitchen scales, a rectangular baking tray and an offset spatula to spread the glaze. A microplane is essential for zesting the lemons.
- Flour – This recipe uses for plain / all purpose flour. If you want to use self-raising flour then leave out the raising agents.
- Sugar – caster sugar or granulated will both work
- Baking Powder and bicarbonate of soda – make sure these are fresh otherwise your cake will not rise.
- Unsalted butter – softened or Stork straight from the fridge.
- Eggs – medium eggs at room temperature
- Milk – any type of milk will do, including dairy-free milk alternatives
- Lemons – You will be using both the zest and the juice in this recipe so choose unwaxed lemons.
- Icing Sugar – this is used in the glaze.
HOW TO MAKE A LEMON DRIZZLE TRAYBAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Measure the flour, sugar and raising agents into a large mixing bowl and stir together to combine. Add with the softened butter, lemon zest, vanilla extract, milk and eggs.
Beat with an electric hand mixer until you have a smooth batter, scraping the bottom and sides of the mixing bowl with a spatula halfway through.
Spread the batter into a lined rectangular cake tin and bake until the cake is well risen and springy to the touch. Mix the ingredients for the drizzle in a small bowl and brush over the cake while it is still warm.
Lift the cake onto a wire rack and cool completely before adding any glaze. Slice into generous squares and enjoy!
LEMON TRAYBAKE TIPS & FAQs
- Make sure to give your oven sufficient time to come to temperature. If you are using a fan forced oven then adjust the temperature, reducing it by 15-20 degrees.
- Avoid opening the oven while the cake is baking. It will lose heat and may cause your cake to collapse.
- Use other citrus instead of lemons to vary the flavour if you like.
- You can omit the glaze and simply add the lemon drizzle over the cake. It will taste delicious without it but it DOES add extra lemony goodness!
- Store the cake in an airtight container at room temperature for up to five days.
- You can freeze this lemon drizzle traybake, without the glaze, for up to three months. Wrap well and thaw overnight in the fridge before serving.
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Lemon Drizzle Traybake
Ingredients
- 350 g ( 2¾ cups) plain flour (all purpose flour or cake flour)
- 330 g (1 ⅔ cups) sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g (7/8 cup) softened butter or margarine such as Stork
- 4 medium eggs
- 120 ml (½ cup) whole or semi skimmed milk room temperature
- 1 tsp vanilla extract or vanilla paste
- 2 lemons zest only
Lemon Syrup
- 2 lemons juiced
- 100 g (½ cup) granulated sugar
For the glaze
- 2 lemons juiced (use the zested lemons)
- 360 g (3 cups) icing sugar powdered sugar
- water, as needed to thin the icing
- lemon zest or lemon slices to decorate
Instructions
- Preheat the oven to 170C (340F). Mist a rectangular tin with cake release and line with baking paper letting the edges hang over the sides.
- Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
- Add the softened butter, eggs, milk, vanilla and lemon zest.
- Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth – about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
- Transfer batter to the prepared cake tin and level using a spatula.
- Bake for 35-40 minutes or until the cake is golden and feels springy to the touch. A skewer inserted in the centre should come out clean – if not cook for a further 5 minutes.
- Mix the ingredients for the syrup together in a bowl and brush over the warm cake so that the syrup sinks in.
- Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
- Mix the juice, icing sugar and water to make the glaze. Add the water gradually, only adding as much as you need to create a thick but spreadable glaze.
- Spread the icing over the cake using an offset spatula. Decorate with lemon zest, lemon slices or sprinkles.
- Slice the cake into squares using a serrated knife and make sure to share!
Video
Notes
- If you are using self raising flour then add only 1 tsp baking powder (no baking soda).
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature – not too hot!
- Place cold eggs into warm water for five minutes to bring them back to room temperature.
- Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
- This is a great cake for bake sales and parties as it serves a big crowd. It keeps well in an airtight container for 2-3 days if you want to keep it all to yourself!
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