Lemon Drizzle Traybake
This classic Lemon Drizzle Traybake is a zesty, moist sponge cake topped with a tangy lemon syrup and finished with a sweet, glossy icing. Perfect for afternoon tea, bake sales, or a delightful treat any time of day.
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.