Lemon Drizzle Traybake
A light, zesty sponge cake with a crisp, sugary glaze perfect for afternoon tea.
40 min
Cook time
12
Servings
Easy
Difficulty
~400
Calories
Nutrition (per serving)
400
Calories · kcal
4
Protein · g
59
Carbs · g
16
Fat · g
Ingredients
- unsalted butter (softened) — 225g
- caster sugar — 225g
- eggs — 4 large
- plain flour — 225g
- baking powder — 1 tsp
- lemon zest and juice — 3 lemons
- icing sugar — 150g
Method
- 1
Preheat the oven to 180C (160C fan) and line your traybake tin with baking parchment.
- 2
Cream the butter and caster sugar together until pale and fluffy.
- 3
Beat in the eggs one at a time, followed by the zest of two lemons.
- 4
Gently fold in the sifted flour and baking powder until just combined.
- 5
Spread the batter evenly into the tin and bake for 20-25 minutes until golden and springy to the touch.
- 6
Mix the lemon juice with the icing sugar to create a pourable, slightly grainy glaze.
- 7
While the cake is still warm, prick it all over with a skewer and pour the lemon glaze evenly over the top.
- 8
Allow to cool completely in the tin before slicing into squares.
Allergens to check
Gluten, Eggs, Dairy
Why this works
The combination of the rich, buttery sponge and the sharp, acidic lemon syrup creates a perfect balance of sweetness and acidity that cleanses the palate.
Equipment
rectangular traybake tin, electric hand mixer, mixing bowl, skewer, baking parchment
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