Lemon Drizzle Traybake Delight

This zesty lemon drizzle traybake transforms simple ingredients into a moist, flavorful dessert that's perfect for sharing. The bright citrus flavor and sweet-tart glaze make this a crowd-pleaser for any occasion.

I first made this traybake for a garden party and watched it disappear within minutes. Now whenever lemons are in season I bake several of these at once some for immediate enjoyment and others to freeze for impromptu gatherings.

Ingredients

• Unsalted butter: 400g gives the cake its rich moist texture. Room temperature butter creates the best structure
• Caster sugar: 400g provides sweetness while dissolving easily for a smooth texture
• Medium eggs: 7 bind ingredients and add richness. Bring to room temperature for best volume
• Self raising flour: 400g creates the perfect rise without needing additional leaveners
• Lemons: 2 to 3 use organic unwaxed lemons for the most fragrant zest
• Icing sugar: 100g creates a smooth decorative glaze that sets beautifully on top

Step-by-Step Instructions

Prepare the baking tin:

Precisely line a 9x13 inch traybake tin with parchment paper ensuring paper extends slightly above the edges for easy removal. Preheat your oven to 180°C standard or 160°C fan to ensure even baking.

Create the cake batter:

Start by beating room temperature butter and caster sugar for at least 5 minutes until noticeably lighter in color and fluffy in texture. This crucial step incorporates air which gives your cake its tender crumb.

Add remaining ingredients:

Carefully incorporate the eggs one at a time mixing well between each addition. Fold in the self raising flour and generous amount of fresh lemon zest until just combined. Overmixing at this stage can make your cake tough.

Bake to perfection:

Pour the batter into your prepared tin and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes until a skewer inserted in the center comes out clean and the top is golden brown.

Prepare and apply the drizzle:

While the cake bakes mix 175g caster sugar with 175ml fresh lemon juice in a bowl stirring until slightly dissolved. Pour this mixture evenly over the hot cake immediately after removing from the oven. The heat helps the drizzle penetrate throughout the cake.

Cool and decorate:

Allow the cake to cool completely in the tin as it absorbs the tangy drizzle. Once cooled mix icing sugar with enough lemon juice to create a thick but pourable consistency. Drizzle artistically over the cake and sprinkle with fresh lemon zest before serving.

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The fresh lemon zest is truly the star ingredient here. I remember once trying to make this cake without zest when I had run out and while still good it lacked that aromatic citrus punch that makes this recipe special. My family immediately noticed the difference and now I always keep lemons on hand specifically for this bake.

Make Ahead and Storage

This lemon drizzle traybake actually improves over the first 24 hours as the flavors meld together. Store in an airtight container at room temperature for up to 4 days maintaining perfect moistness. For longer storage freeze individual slices wrapped in parchment then foil for up to 3 months. Defrost at room temperature for about an hour before serving.

Variations to Try

The beauty of this recipe lies in its adaptability. Try adding poppy seeds for delightful texture and visual appeal. For a more complex flavor profile incorporate a tablespoon of thyme or rosemary into the batter. During summer months top with fresh berries before adding the icing for a seasonal twist that pairs beautifully with the lemon.

Serving Suggestions

While delicious on its own this lemon traybake reaches new heights when served slightly warmed with a dollop of lightly whipped cream. For an elegant dessert transform it into a proper pudding by adding warm custard. At afternoon tea cut into smaller pieces and pair with Earl Grey for a complementary citrus note that enhances both cake and tea.

Frequently Asked Questions

→ Can I use bottled lemon juice instead of fresh lemons?

Yes, bottled lemon juice can be used as a substitute for fresh lemon juice in the same quantity without compromising the flavor significantly.

→ How do I store the traybake?

Store the traybake at room temperature in an airtight container for up to 4 days. For longer storage, freeze it for up to 3 months.

→ Can I adjust the recipe for a smaller tin?

Yes, for a 9-inch square tin, reduce the quantities to 250g butter, sugar, and flour, and use 5 eggs. Adjust the baking time to approximately 35 minutes.

→ What can I use if I don’t have self-raising flour?

If you don’t have self-raising flour, use plain flour and add 2 teaspoons of baking powder per 200g of flour.

→ Does the drizzle make the cake soggy?

No, the drizzle enhances the flavor and moisture without making the cake soggy. It absorbs into the sponge perfectly when poured over the hot cake.