Lemon Drizzle Traybake (Print Version)
# Ingredients:
→ Cake
01 -
400 g unsalted butter (or baking spread)
02 -
400 g caster sugar
03 -
7 medium eggs
04 -
400 g self-raising flour
05 -
Zest of 2-3 lemons
→ Drizzle
06 -
175 g caster sugar
07 -
175 ml lemon juice
→ Decoration
08 -
100 g icing sugar
09 -
2-3 tsp lemon juice
10 -
Lemon zest
# Instructions:
01 -
Preheat the oven to 180ºC/160ºC fan and line a 9x13" traybake tin with parchment paper. Beat together the butter and sugar until light and fluffy. Add in the eggs, self-raising flour, and lemon zest, and mix until well combined. Pour the batter into the prepared tin and bake for 45-50 minutes, or until cooked through.
02 -
While the cake is baking, mix the lemon juice and caster sugar in a bowl until the sugar dissolves. Once the cake is baked, remove it from the oven and pour the drizzle evenly over the cake. Let the cake cool completely in the tin.
03 -
Mix the icing sugar with lemon juice, a little at a time, until a thick icing paste forms. Drizzle the icing over the cooled cake. Sprinkle with extra lemon zest and let it set before serving.
# Notes:
01 -
This bake will last for 4+ days at room temperature.
02 -
You can freeze this cake for 3+ months.
03 -
For a 9" square tin, reduce the mixture to 5 eggs and 250 g sugar, butter, and flour, and bake for 35 minutes.
04 -
You can substitute lemon zest with 2 teaspoons of lemon extract.
05 -
Bottled lemon juice can be used as a substitute for fresh lemon juice.