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Lemon Drizzle Traybake

Lemon drizzle is my all time favourite cake and this traybake is DELICIOUS!

I often bake traybakes rather than a cake as I find you can eat a smaller amount! I have used traybakes for several birthday's too, iced and covered in sweeties. They are great when you have lots of people to feed.

You will need a 30 x 23 x 4cm traybake tin or roasting tin.


225g softened butter

225g caster sugar

275g self-raising flour

2 tsp baking powder

4 large eggs

4 tbsp milk

finely grated zest of 2 lemons

For the topping:

175g granulated sugar

juice of 2 lemons


  • Preheat the oven to 160c fan/gas mark 3 and grease and line your tin with parchment

  • Measure all the ingredients into a large bowl and beat well for about 2 minutes until well blended.

  • Pour the mixture into the tin and level with the back of a spoon

  • Bake for 35-40 minutes until the tray bake springs back when pressed lightly with your finger.

  • Allow to cool in the tin for a few minutes and then transfer to a wire rack and carefully peel away the parchment.

  • Place a board or tray underneath to catch the drips from the topping.

  • To make the topping, mix the granulated sugar with the lemon juice in a bowl to give a runny consistency.

  • Spoon the mixture evenly over the tray bake while it is still just warm.

  • Leave to cool completely before cutting into squares.

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