When life gives you lemons, make this Lemon Drizzle Traybake—a bright, zesty, and totally irresistible cake that’s as easy to bake as it is to eat (read: dangerously easy). This is the kind of bake you whip up when you want something cheerful, crowd-pleasing, and low-fuss. Whether you’re baking for a weekend treat, a school bake sale, or just because you have a craving for something sweet and citrusy, this Lemon Drizzle Traybake fits the bill perfectly.
This was actually one of the first cakes I ever baked completely on my own, and it’s been in my personal “greatest hits” folder ever since. It’s light, fluffy, and super moist thanks to the zingy lemon syrup that soaks into every golden crumb. And the best part? You bake it in one pan, slice it into squares, and serve—no layering, no faff.
Why You’ll Love This Lemon Drizzle Traybake
- Quick and simple – No fancy ingredients, no complex steps—just one bowl and a baking tray.
- Zesty and refreshing – The perfect balance of sweet and tart with that signature lemony tang.
- Moist and fluffy – Thanks to the lemon drizzle soaking into the sponge, every bite is perfectly soft.
- Feeds a crowd – Great for picnics, potlucks, school snacks, or teatime treats.
- Freezer-friendly – Bake now, freeze for later. It tastes just as good after thawing.
- Customizable – Add poppy seeds, switch to lime or orange, or glaze with icing sugar for a twist.
- A classic everyone loves – It’s the kind of cake that disappears fast at any gathering.
Ingredients for This Lemon Drizzle Traybake
Here’s what you’ll need to make this sunshine-on-a-plate cake. (The full recipe card with exact measurements is at the bottom.)
- Unsalted butter – Room temperature for easy mixing and a rich flavor.
- Caster sugar – Keeps the crumb light while giving the perfect amount of sweetness.
- Self-raising flour – Gives you that beautiful, fluffy rise with no extra leavening needed.
- Eggs – Room temp eggs blend better into the batter and help with structure.
- Lemons – You’ll need both the zest and juice, so fresh is best!
- Icing sugar – For that classic lemon drizzle topping.
- Milk – Just a splash to loosen the batter for a soft texture.
How to Make Lemon Drizzle Traybake – Step-by-Step
1. Prep your tray and oven.
Preheat your oven to 180°C (160°C fan)/350°F and line a rectangular traybake tin (about 9×13 inches) with parchment paper. This helps the cake lift right out with no sticking.
2. Make the batter.
In a large bowl, cream together the butter and caster sugar until light and fluffy—this takes about 2–3 minutes with an electric mixer. Beat in the eggs, one at a time, then stir in the lemon zest.
3. Add the dry ingredients.
Fold in the self-raising flour gently with a spatula. Add a splash of milk to loosen the batter if it feels too thick. You want a smooth, spoonable consistency.
4. Bake the cake.
Pour the batter into your prepared tin and smooth the top with a spatula. Bake for 25–30 minutes or until golden and a skewer inserted into the center comes out clean.
5. Make the drizzle.
While the cake is baking, mix the lemon juice with icing sugar in a small bowl until smooth. The texture should be runny enough to soak into the cake.
6. Drizzle while warm.
As soon as the cake comes out of the oven, use a skewer or fork to poke holes all over the surface. Then slowly pour the lemon drizzle over the warm cake, letting it soak in. It smells amazing at this point!
7. Cool and cut.
Let the cake cool completely in the tin before slicing it into neat squares or rectangles. Serve as-is, or top with a dusting of icing sugar or a thin lemon icing glaze if you like.
Helpful Tips for Lemon Drizzle Traybake
- Zest before juicing – It’s much easier to zest your lemons first!
- Don’t overmix – Gently folding in the flour keeps your cake light and airy.
- Drizzle while warm – The cake soaks up the syrup best when it’s still hot from the oven.
- Storage – Store in an airtight container at room temperature for 3–4 days.
- Freezing – You can freeze individual squares wrapped in cling film and foil for up to 2 months.
- Glazing option – For a more classic iced finish, mix 100g icing sugar with 1–2 tablespoons lemon juice and drizzle over the cooled cake.
FAQs About Lemon Drizzle Traybake
Can I use plain flour instead of self-raising?
Yes! Just add 2 tsp of baking powder per 225g (1 ¾ cups) of plain flour to make your own self-raising version.
What type of lemons work best for this Lemon Drizzle Traybake?
Regular unwaxed lemons are ideal. Meyer lemons can be used for a slightly sweeter version.
Can I double the recipe for a larger crowd?
Absolutely—just bake it in a larger roasting pan and increase the baking time by about 5–10 minutes, keeping an eye on doneness.
Is this cake overly sweet?
Nope! The balance of tart lemon and sweet cake is spot-on. But if you want more tang, feel free to reduce the sugar in the drizzle slightly.
Can I add other flavors to this traybake?
Yes! A teaspoon of vanilla or almond extract, or a handful of poppy seeds, are lovely additions. You could also try switching the citrus to lime or orange for a different twist.
This Lemon Drizzle Traybake is the kind of recipe that gets passed down through generations—not because it’s complicated or fancy, but because it always delivers. I make it at least once a month, especially when I need a no-fail treat that makes people smile.
Give it a try and let me know how yours turns out—whether you make it for tea, dessert, or just because it’s Tuesday. 🍋💛
Lemon Drizzle Traybake
Ingredients
- For the Cake:
- 225 g 8 oz unsalted butter, softened
- 225 g 8 oz caster sugar
- 275 g 10 oz self-raising flour
- 2 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- Zest of 2 lemons
- For the Drizzle:
- 175 g 6 oz granulated sugar
- Juice of 2 lemons
- For the Decoration:
- 75 g 2.6 oz icing sugar
- 1 –2 tsp lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven: Set to 160°C (325°F/Gas Mark 3). Grease and line a 30x23cm (12x9in) traybake tin with baking parchment.
- Prepare the cake batter: In a large bowl, beat together the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the self-raising flour and baking powder, then fold in gently. Add the milk and lemon zest, mixing until combined.
- Bake the cake: Pour the batter into the prepared tin, smoothing the top. Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
- Make the drizzle: While the cake is baking, mix the granulated sugar and lemon juice until the sugar dissolves.
- Apply the drizzle: Once the cake is baked, remove it from the oven and immediately pour the drizzle evenly over the hot cake, allowing it to soak in.
- Cool the cake: Let the cake cool in the tin for 5 minutes, then lift it out using the parchment paper and place it on a wire rack to cool completely.
- Prepare the icing: In a small bowl, mix the icing sugar with lemon juice to achieve a smooth, pourable consistency.
- Decorate: Once the cake has cooled, drizzle the icing over the top and sprinkle with lemon zest.
- Serve: Cut into 16 slices and enjoy!
Notes
- For a lighter version, you can substitute half of the butter with applesauce.
- To add a decorative touch, consider piping the icing in a zigzag pattern.
- Store the cake in an airtight container at room temperature for up to 4 days.
