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Close up of a slice of Lemon Drizzle Traybake on a plate with a glass pedestal with more slices in the background.
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Lemon Drizzle Traybake Recipe (All-In-One Method)

This Lemon Drizzle Traybake recipe is so easy and delicious. Using the all-in-one method it’s utterly foolproof and perfect for kids to bake.
Course Dessert, Snack, teatime
Cuisine British
Prep Time 10 minutes
Cook Time 40 minutes
Servings 12 slices
Author Camilla Hawkins

Equipment

  • 1 large mixing bowl
  • 1 Digital scales
  • 1 Paring knife
  • 1 Citrus juicer
  • 1 Lemon zester/grater
  • 1 Set of measuring spoons
  • 1 small bowl
  • 1 Electric hand mixer, stand mixer, balloon whisk or wooden spoon.
  • 1 Plastic spatula
  • 1 Sheet of baking parchment unbleached, FSC friendly, PFAS-free
  • Square 23 x 23 cm/9 x 9 inch cake tin or 25 x 20 cm/8 x 10 inch traybake tin

Ingredients

  • 175 g /6 oz self-raising flour
  • 1 teaspoon baking powder
  • 175 g /6 oz caster sugar
  • 175 g /6 oz butter softened, plus extra for greasing
  • 3 large free range eggs room temperature
  • 1 lemon zest only
  • 2 tablespoons milk

Lemon Sugar Glaze

  • 100 g granulated or caster sugar
  • 1 lemon juice only (at least 60 mls)

Instructions

  • Preheat the oven to 180°C, 160°C fan, 355°F, Gas Mark 4.
  • Grease a 23 x 23 cm (9 x 9") square tin or 25 x 20 cm (8 x 9") rectangular baking tray with butter, then line with baking parchment.
  • Sift the self-raising flour and baking powder into a large mixing bowl.
  • Add the caster sugar, softened butter, lemon zest, eggs and milk.
  • Beat with a hand mixer (or in a stand mixer) for 2 minutes or by hand with a whisk/wooden spoon until you have a smooth batter. Scrape down the sides of the bowl with a spatula to incorporate the scattered ingredients.
  • Pour the cake batter into the prepared tin and spread it out to the corners and sides.
  • Bake for 35 - 40 minutes until golden. The cake is ready when it springs back to the touch and has shrunk away from the edges of the baking tin.
  • Allow the cake to cool for a few minutes while you mix the sugar (granulated or caster) and lemon juice to make the syrup glaze.
  • Transfer the lemon cake (by holding on to the baking parchment) to a wire rack. Then, starting in the middle, spoon the lemon sugar glaze onto the warm cake and evenly coat the top.
  • Allow the traybake to cool and the glaze to set before slicing and serving.

Notes

If you can’t get an organic lemon then just leave out the zest as this wasn’t in the original recipe. You could add an extra 30 ml of  lemon juice (from half a lemon) to the glaze instead to boost the lemon flavour (no need for more sugar).