This Easy Lemon Drizzle Traybake Cake is a light, fluffy sponge infused with fresh lemon zest and topped with a tangy, sweet lemon glaze. It’s quick to make, perfect for sharing, and bursting with bright citrus flavor. Whether you need a simple dessert for a gathering or a teatime treat, this classic lemon traybake is a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
- Super Simple to Make – No complicated techniques, just mix and bake.
- Soft, Moist, and Fluffy – A light sponge with the perfect balance of sweetness and tang.
- Perfect for Any Occasion – Great for afternoon tea, birthdays, or bake sales.
- One-Bowl Recipe – Less cleanup, more enjoyment!
- Make-Ahead Friendly – Tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- Unsalted butter, softened
- Granulated sugar (or caster sugar)
- Eggs
- All-purpose flour (or self-rising flour)
- Baking powder (if using all-purpose flour)
- Lemon zest
- Whole milk
- Vanilla extract (optional)
For the Lemon Drizzle:
- Fresh lemon juice
- Powdered sugar
Directions
Making the Cake:
- Preheat Oven – Set your oven to 350°F (175°C) and grease or line a 9×13-inch baking tray with parchment paper.
- Cream Butter and Sugar – In a large bowl, beat together the butter and sugar until light and fluffy.
- Add Eggs – Mix in the eggs one at a time, ensuring each is fully incorporated.
- Combine Dry Ingredients – If using all-purpose flour, sift together the flour and baking powder. Gradually add to the wet ingredients.
- Add Flavor and Moisture – Stir in the lemon zest, milk, and vanilla extract (if using). Mix until just combined.
- Bake – Pour the batter into the prepared tray and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Making the Lemon Drizzle:
- Mix the Drizzle – In a small bowl, whisk together lemon juice and powdered sugar until smooth.
- Drizzle Over Cake – While the cake is still warm, poke small holes across the surface using a fork and pour the lemon drizzle evenly over the top.
- Cool and Serve – Let the cake cool completely before slicing into squares.
Servings and Timing
- Servings: Makes about 12-16 squares
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Cooling Time: 20 minutes
- Total Time: About 1 hour
Variations
- Extra Zesty – Add more lemon zest to the batter for an extra citrus punch.
- Lemon Poppy Seed – Stir in 1 tablespoon of poppy seeds for texture and flavor.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend.
- Berry Lemon Cake – Fold in fresh or frozen blueberries before baking.
- Iced Lemon Cake – Instead of drizzle, top with a thick lemon icing for extra sweetness.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week for extended freshness.
- Freezing: Freeze slices individually for up to 3 months; thaw before serving.
- Reheating: Enjoy at room temperature or microwave for 10 seconds for a fresh taste.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but bottled can work in a pinch.
How do I get a stronger lemon flavor?
Use extra zest and a bit of lemon extract in the batter.
Can I make this traybake dairy-free?
Yes! Use dairy-free butter and plant-based milk.
Why is my cake dry?
Overbaking can cause dryness. Check for doneness at the 25-minute mark.
Can I make this ahead of time?
Yes! This cake tastes even better the next day as the flavors develop.
Can I add a crunchy topping?
Yes! Sprinkle sugar over the drizzle before it sets for a crisp texture.
How do I make it extra soft?
Use room-temperature ingredients and avoid overmixing.
Can I use a smaller pan for thicker slices?
Yes! Just adjust the baking time slightly.
What’s the best way to cut clean squares?
Let the cake cool completely and use a sharp knife, wiping between cuts.
Can I use this recipe for cupcakes?
Yes! Bake in cupcake liners at 350°F for about 18-20 minutes.
Conclusion
This Easy Lemon Drizzle Traybake Cake is a foolproof, refreshing dessert that’s light, moist, and bursting with citrus flavor. Whether you’re baking for a party, family gathering, or just a sweet treat for yourself, this simple yet delicious cake is always a hit. Try it today and enjoy the perfect balance of sweetness and tang!
Print
Easy Lemon Drizzle Traybake Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This Lemon Drizzle Traybake Cake is soft, moist, and packed with fresh lemon flavor. Topped with a simple lemon glaze, it’s the ultimate fuss-free citrus treat!
Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups self-rising flour
- 1 teaspoon baking powder
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1/2 cup milk (whole or semi-skimmed)
For the Lemon Drizzle
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
For the Glaze (Optional, for extra sweetness)
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
Make the Cake
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking tray with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift in the self-rising flour and baking powder, then gently fold into the mixture.
- Add the lemon zest, lemon juice, and milk, stirring until just combined.
- Pour the batter into the prepared tray and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Make the Lemon Drizzle
- While the cake is baking, mix the granulated sugar and lemon juice together in a small bowl.
- As soon as the cake comes out of the oven, poke small holes all over the surface using a skewer or fork.
- Pour the lemon drizzle evenly over the warm cake, allowing it to soak in.
Optional Glaze
- Once the cake has cooled, mix the powdered sugar with lemon juice to create a thick glaze. Drizzle over the top for extra sweetness.
Serving & Storage
- Slice into squares and serve at room temperature.
- Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.
Notes
- For an extra citrusy kick, add a little lemon extract to the batter.
- Swap self-rising flour for all-purpose flour + 2 teaspoons baking powder if needed.
- Try topping with lemon zest or candied lemon slices for decoration!