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
Units
Scale
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!