lemon drizzle traybake

This lemon drizzle traybake recipe is very quick and easy to make. This light and moist lemon sponge drenched in sweet lemon syrup is the perfect partner to a cup of tea! You just need seven ingredients to make this classic cake.

You can’t beat a zesty lemon cake. It’s a huge favourite with so many people, including myself. I can never turn down a slice of lemon drizzle loaf cake or a jam filled lemon cupcake.

easy lemon traybake

Traybake style bakes are always a great option – they are easy to make and transport, making them perfect for last minute (as these things always are, aren’t they?) bake sales and parties.

why you’ll love this recipe

• This recipe uses the “all in one” method. This means you simply mix together all of the sponge ingredients in the same bowl. Being a busy Mum, I’m a big fan of this method – this Victoria sponge recipe is also made in one bowl.

• The sponge cake is so light and fluffy – I used the base recipe of this ever popular School dinner cake.

• nice and simple – it doesn’t matter whether you’re an experienced home baker or you’ve never baked a cake in your life. This recipe is so easy, so there’s no excuse to not give it a try!

whAT SIZE TIN DO I NEED FOR THIS RECIPE?

You’ll need a 9 x 13 inch traybake tin for this cake. I use this tin by Wilton – it’s fantastic. It’s non stick, but I always line the tin with baking paper. I make sure the paper sits a few centimeters above the top of the tin – making it easy to lift the cake from the tin later.

Step 3 – spoon the cake batter into the prepared tin. Level the surface, place in the oven and bake for 45-50 minutes.

TOP TIP – when the cake is ready, it will be golden, risen and the edges will start to shrink from the edges of the tin. The cake should spring back immediately when lightly pressed in the middle.

Step 4 – While the cake is in the oven, place the granulated sugar and lemon juice in a bowl and stir together.

Step 5 – as soon as the cake is ready, remove it from the oven and pierce the surface of the cake all over with a skewer or similar implement.

Step 6 – spoon the drizzle evenly all over the cake, making sure you cover the whole surface. Allow the cake to cool in the tin completely before cutting into slices.

storing lemon drizzle traybake

Store the traybake at room temperature in an airtight tin. It will keep for up to 4-5 days.

can you freeze this cake?

Yes, lemon drizzle traybake freezes very well. Wrap individual slices in double layers of cling film and tin foil. Freeze for up to three months. Defrost the cake at room temperature.

did you make this recipe?

I really hope you love it! Let me know by leaving a comment below or if you have any questions about the recipe, please just ask. Don’t forget to rate the recipe by clicking on the stars in the recipe card!

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Lemon Drizzle Traybake

Yield: makes 16 pieces

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

This easy lemon drizzle traybake recipe is super moist, delicious and impossible to resist. It's an all in one recipe, making it super easy and quick to make for an afternoon treat.

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Ingredients

• 300g soft butter or baking margarine (I use Stork)
• 300g caster sugar
• 5 large eggs, at room temperature
• finely grated zest of two large lemons
• juice of half a lemon (approximately two tablespoons)
• 300g self raising flour
• 2 teaspoons baking powder
• pinch of fine salt
• FOR THE DRIZZLE
• 150g granulated sugar
• juice of one and a half lemons

Instructions

1. Preheat the oven to 180C/160Fan/Gas mark 4. Butter and line a 9x13 inch baking pan with baking paper, making sure the paper sits a few cm above the edges of the tin for easy removal later.
2. Place the butter, caster sugar, eggs, lemon zest and juice, self raising flour, baking powder and salt in a large mixing bowl. Using an electric hand mixer or a wooden spoon, beat all the ingredients together for about 2 minutes or until you have a smooth, well combined batter, scraping the bowl down with a plastic spatula about halfway through.
3. Pour the batter into the tin and bake for about 45-50 minutes or until the cake is well risen, golden and springs back when pressed in the middle. While the cake is in the oven, place the granulated sugar and lemon juice in a small bowl and mix together.
4. Remove from the oven and using a skewer, immediately pierce little holes all over the surface of the cake. Pour the drizzle all over the cake, allowing the holes to soak up the syrup. Allow the cake to cool in the tin completely before cutting into squares.

Notes

STORING: This lemon traybake will keep well in an airtight container for 3-4 days.

FREEZING: Freeze slices of the cake for up to 3 months. Alternatively, wrap the whole (completely cold) cake in double layers of cling film and tin foil. Defrost at room temperature.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 98mgSodium: 454mgCarbohydrates: 48gFiber: 1gSugar: 32gProtein: 4g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

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