Name: Easy Lemon Drizzle Traybake Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 250 g Softened butter; 250 g Caster sugar; 1 Teaspoon Vanilla extract; 4 Medium Eggs; 250 g Self-raising flour; 3 Tablespoons Milk; Zest of 2 Lemons; 200 g Icing sugar; 2 Tablespoons Fresh lemon juice; 1-2 Tablespoons Lemon zest

Jump to Recipe· 3.9 from 69 reviews

If you have a soft spot for zesty, tangy treats that bring a burst of sunshine to your day, this Easy Lemon Drizzle Traybake Cake Recipe is an absolute must-try. It’s a beautifully moist cake with the perfect balance of sweetness and sharp lemon flavor, all finished with a glossy, tangy drizzle that literally melts in your mouth. Whether you’re baking for a crowd or just craving a slice of homemade happiness, this traybake is simple to whip up yet impressively flavorsome.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, holding a soft yellow dough mixture with a smooth, creamy texture spread unevenly inside. A wooden spoon with a rounded head is partially resting in the dough, its surface marked with some dough residue. The dough appears thick but pliable, covering the bottom of the bowl in an irregular layer. photo taken with an iphone --ar 4:5 --v 7

The magic of this cake comes from straightforward, familiar ingredients that combine to create extraordinary flavor and texture. Each component plays a vital role, from the rich butter ensuring moistness to the fresh lemon zest lending that unmistakable bright kick.

250 g Softened butter: Gives the cake a tender crumb and rich flavor, so make sure it’s softened but not melted.
250 g Caster sugar: Provides sweetness and contributes to a delicate crumb texture.
1 Teaspoon Vanilla extract: Adds warmth and depth, balancing the lemon’s zing.
4 Medium Eggs: Bind everything together and help the cake rise beautifully.
250 g Self-raising flour: The base of your cake, giving it that perfect rise without extra effort.
3 Tablespoons Milk: Keeps the batter smooth and contributes to a moist crumb.
Zest of 2 Lemons: The star of the show for fresh, vibrant lemon flavor.
200 g Icing sugar: Used for the zingy drizzle topping that adds sweetness and texture contrast.
2 Tablespoons Fresh lemon juice: Mixes into the icing for that bitter-sweet drizzle punch.
1-2 Tablespoons Lemon zest (extra): Sprinkled on top for an eye-catching finish and intense citrus aroma.

How to Make Easy Lemon Drizzle Traybake Cake Recipe

Step 1: Preheat and Prepare Your Tin

Start by preheating your oven to 180℃ (160℃ if you have a fan oven). Line an 8×10-inch tin with baking paper so the cake won’t stick and comes out easily once baked.

Step 2: Cream Butter and Sugar

In a large mixing bowl, whisk the softened butter and caster sugar together until the mixture is light, fluffy, and pale. This step is crucial for an airy texture, so don’t rush it. Then stir in your vanilla extract, which will add a subtle complexity to your cake.

Step 3: Incorporate Eggs, Flour, and Milk

Beat in the eggs one at a time, blending each fully before adding the next. This creates a smooth base for your cake. Gradually fold in the self-raising flour and milk, alternating between the two to maintain the batter’s lightness. Once smooth, fold through the finely grated zest of two lemons, infusing the batter with that unmistakable citrus brightness.

Step 4: Bake to Perfection

Pour your lemon batter into the lined tin and spread it evenly with a spatula. Pop it into your preheated oven and bake for 25-30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the top is golden.

Step 5: Cool and Prepare the Drizzle

Once baked, let the cake rest in the tin for about 10 minutes—this helps it firm up a bit. Then transfer it onto a wire rack to cool completely, an essential step before adding the lemon drizzle topping so the icing stays perfect and isn’t absorbed right away.

Step 6: Make the Icing and Drizzle

Mix the icing sugar with fresh lemon juice until you get a thick but spreadable consistency. Spoon or spread this vibrant icing evenly over the cooled cake. For an added burst of color and flavor, sprinkle the extra lemon zest over the top before the drizzle sets.

Step 7: Cut and Enjoy

Allow the drizzle to firm up, which usually takes a little while at room temperature. Then cut your creation into squares, serve, and watch as everyone’s face lights up at that first tangy-sweet bite.

How to Serve Easy Lemon Drizzle Traybake Cake Recipe

The image shows five square pieces of a light yellow cake with a soft, spongy texture. Each piece has one layer of cake topped with a thin, smooth layer of white icing. The icing has small yellow sprinkles scattered on top for decoration. The cakes are placed on a white marbled surface, arranged with one piece in the center and four pieces partially visible around it. The focus is on the cake piece in the middle, showing its soft crumb and glossy icing clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of extra lemon zest or a few delicate edible flowers can elevate your traybake for a special occasion. Fresh raspberries or a few sprigs of mint add a lovely freshness that pairs well with the zing of lemon.

Side Dishes

This cake is fabulous on its own but pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a side cup of strong black tea or coffee. These accompaniments help balance the citrus notes and turn snack time into teatime perfection.

Creative Ways to Present

Try layering the lemon drizzle traybake with fresh berries and whipped cream for a stunning trifle-style dessert. Or serve with a drizzle of warm berry coulis for a colorful contrast. Either way, this Easy Lemon Drizzle Traybake Cake Recipe lends itself to endless delightful presentations.

Make Ahead and Storage

Storing Leftovers

Store your leftover traybake in an airtight container at room temperature, avoiding direct sunlight. It should keep well for 3-4 days without losing its moistness or that fresh lemon zing.

Freezing

This cake freezes beautifully, making it perfect for batch baking. Wrap the cooled, sliced cake squares tightly in cling film and place in an airtight container or freezer bag. They will keep well for up to 2 months.

Reheating

If you want to enjoy your frozen traybake slices warm, simply thaw at room temperature and heat gently in a microwave for 10-15 seconds or pop into a warm oven for a few minutes. The lemon drizzle will still taste fresh and delicious!

FAQs

Can I use regular flour instead of self-raising?

You can, but you will need to add a little baking powder—about 2 teaspoons—to help the cake rise properly and achieve that light, fluffy texture.

How do I make sure the lemon drizzle sets well?

Make sure the cake is completely cool before spreading the icing. Use just enough lemon juice with the icing sugar to make a thick, spreadable consistency, then allow it to sit at room temperature to set properly.

Can I substitute the butter for oil?

Butter gives the cake a rich flavor and tender crumb, but you can substitute with a neutral oil like sunflower or vegetable oil if needed. Keep in mind this will change the texture slightly, making it a bit denser.

Is this recipe suitable for large gatherings?

Absolutely! This traybake recipe yields 12 generous servings and is perfect for sharing at parties, picnics, or afternoon teas where you want something easy but impressive.

Can I add poppy seeds or other mix-ins?

Definitely. A tablespoon of poppy seeds works great with lemon’s brightness and adds a delightful crunch. You could also try a handful of blueberries for a twist on the classic.

Final Thoughts

This Easy Lemon Drizzle Traybake Cake Recipe is such a delight to make and eat. It’s simple enough for everyday treats but delicious enough to serve guests. I hope you have as much fun baking and enjoying it as I do—there’s truly nothing like the fresh, sweet tang of lemon drizzle to brighten your day!