Description
This Lemon Drizzle Traybake is a light and zesty sponge infused with fresh lemon juice and zest. Topped with a sweet and tangy lemon drizzle, it’s moist, flavorful, and incredibly easy to make!
Ingredients
Units
Scale
For the Cake:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 tbsp lemon zest (about 2 lemons)
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 cups (250g) self-rising flour (or all-purpose flour + 2 tsp baking powder)
- 1/4 tsp salt
- 1/4 cup (60ml) milk
For the Lemon Drizzle:
- 1/4 cup (60ml) lemon juice (about 1 lemon)
- 1/2 cup (100g) granulated sugar
For the Glaze (Optional):
- 3/4 cup (90g) powdered sugar
- 1–2 tbsp lemon juice
Instructions
Step 1: Make the Cake
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
- In a large bowl, beat butter and sugar together until light and fluffy (2-3 minutes).
- Add eggs, one at a time, beating well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract.
- Sift in flour and salt, then mix until just combined. Add milk and mix until smooth.
- Pour the batter into the prepared pan and spread evenly.
Step 2: Bake
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 3: Make the Lemon Drizzle
- While the cake is still warm, mix lemon juice and sugar in a small bowl until sugar dissolves.
- Use a toothpick or skewer to poke holes all over the cake, then pour the lemon drizzle evenly over the top.
- Let the cake soak in the drizzle and cool completely.
Step 4: Make the Glaze (Optional)
- Mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Step 5: Slice & Serve
- Cut into squares and enjoy!
Notes
- Extra Moist Cake: Replace ¼ cup milk with sour cream or yogurt for an even softer texture.
- Storage: Keep in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
- Freezing: Freeze unglazed cake for up to 3 months. Thaw and add glaze before serving.
- Make it Dairy-Free: Use vegan butter and almond or oat milk instead of dairy.