Lemon Drizzle Traybake

Name: Lemon Drizzle Traybake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 24 serving(s)
Ingredients: 250 g unsalted butter, softened, plus extra to grease; 350 g caster sugar; 4 large eggs, beaten; 250 g self-raising flour; Finely grated zest and juice 3 lemons, keep separate; 100 g icing sugar; Finely pared zest 1/2 lemon, plus 1 1/2tbsp juice

This simple, classic cake is a perennial favourite and is perfect for feeding a crowd or whipping up for a bakesale.

By The Good Housekeeping Cookery TeamUpdated: 12 August 2021

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This easy, lemon drizzle traybake recipe is sure to become a family favourite!

If you would prefer a classic version of the cake that fits into a loaf tin follow our traditional lemon drizzle cake recipe.

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Yields:

24 serving(s)

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Cal/Serv:

204

Ingredients

250 g
unsalted butter, softened, plus extra to grease
350 g
caster sugar
4
large eggs, beaten
250 g
self-raising flour
Finely grated zest and juice 3 lemons, keep separate

For the decoration

100 g
icing sugar
Finely pared zest 1/2 lemon, plus 1 1/2tbsp juice

Directions

1. Step 1Preheat oven to 170°C (150°C fan) mark 3. Lightly grease and line a 20.5 x 30.5cm (8 x 12in) rectangular roasting tin with baking parchment.
2. Step 2In a large bowl, using a handheld electric whisk, beat butter and 250g (9oz) of the caster sugar until pale and fluffy, about 5min. Gradually beat in the eggs, mixing well after each addition.
3. Step 3Using a large metal spoon, fold in the flour, followed by the lemon zest and 1/3 of the lemon juice to make a smooth batter. Scrape into prepare tin, smoothing to level. Bake for 45-50min or until a skewer inserted in the centre comes out clean.
4. Step 4Meanwhile, in a small bowl mix remaining caster sugar and lemon juice to make a syrup. Set aside.
5. Step 5As soon as the cake comes out of the oven, prick top all over with a cocktail stick. Stir the syrup briefly to make sure the sugar has dissolved, then spoon evenly over the cake, allowing it to soak in before adding more. Leave cake to cool completely in tin.
6. Step 6Transfer cake to a serving board, peeling off baking parchment. To decorate, sift the icing sugar into a bowl and mix in the lemon juice to make a runny icing. Drizzle over the cake, then scatter over the pared lemon zest. If you have time, allow to set before serving in slices.

To store:

Store in an airtight container at room temperature for up to 4 days.

Get ahead:

Bake cake up to a day ahead. Once cool, return to tin (still in its baking parchment), wrap tin tightly in clingfilm and store at room temperature. Complete recipe to serve.