top of page
  • Sarah L Samuels

Lemon Drizzle Traybake

Updated: Jun 28

This was a popular choice in my cafe as a traybake or loaf cake and is delicious with a cup of tea or coffee.


It is a light sponge with a delicious crunchy topping! My youngest son says the topping is the best bit!!!!



It is a really quick and easy recipe as it is an all in one recipe and is very tasty! It also freezes well.


To start preheat the oven to 180 degrees centigrade (160 fan) or gas mark 4. Then grease and line a 9 x 9 inch (23 x 23cm) cake tin.



Put the butter, caster sugar, self raising flour, eggs, zest of the lemons and milk into the bowl of a stand mixer.



Mix on a medium speed until the ingredients are creamy and fully combined.



Place the mixture into the prepared tin and use a small spatula to smooth and level.



Bake for 35-40 minutes or until a cake tester comes out clean.


While the cake is baking add the lemon juice to the sugar and mix in a small bowl.




When the cake is baked brush the lemon and sugar over the top of the cake.



Leave to cool completely before cutting into squares.





Lemon Drizzle Traybake


Sarah's servings: 16

Sarah's skill: Easy

Baking time: 35-40 minutes


Ingredients


250g Soft Unsalted Butter 250g Caster Sugar

290g Self Raising Flour

4 Large eggs

Zest of 2 Lemons

1 Tbsp Milk

Topping:

Juice of 1 Lemon

85g Granulated sugar


Method


  1. Pre-heat the oven to 180 degrees centigrade (160 fan) or gas mark 4.

  2. Then line and grease a 9 x 9inch (23 x 23cm) baking tin.

  3. Put the butter, caster sugar, self raising flour, eggs, zest of the lemons and milk into the bowl of a stand mixer.

  4. Mix on a medium speed until the ingredients are creamy and fully combined.

  5. Place the mixture into the prepared tin and use a small spatula to smooth and level.

  6. Bake for 35-40 minutes or until a cake tester comes out clean.

  7. While the cake is baking add the lemon juice to the sugar and mix in a small bowl.

  8. When the cake is baked brush the lemon and sugar over the top of the cake and leave to cool completely before cutting into squares.


Equipment Used







Sarah’s extra slice…….


I always brush the sugar drizzle on the top as it gives a more even covering than just spooning it over the top.

This cake freezes really well.



Recent Posts

See All

Comments


bottom of page