Irresistible Easy Lemon Drizzle Traybake Cake Recipe for All

Have you ever stumbled upon a delightful lemon drizzle traybake cake that makes your taste buds dance with joy?

Sunshine bursts through every slice of this zesty treat, promising pure happiness in each bite.

Soft, moist crumbs infused with citrusy brightness await your culinary adventure.

Lemons bring their magical tangy essence, turning a simple dessert into something extraordinary.

Kitchen magic happens when basic ingredients combine with a little love and creativity.

Friends and neighbors will beg you for this recipe after one memorable taste.

Let the baking begin and spread some delicious cheer!

Fun And Easy Twists On Easy Lemon Drizzle Traybake Cake

• Citrus Berry Burst: Fold fresh blueberries or raspberries into the batter before baking, creating a fruity and tangy version of the classic lemon drizzle cake.
• Lavender Lemon Dream: Incorporate dried lavender flowers into the cake batter and drizzle, adding a subtle floral note that complements the bright lemon flavor.
• Glazed Almond Inspiration: Sprinkle toasted sliced almonds on top of the cake before baking and replace part of the milk with almond extract for a nutty, aromatic variation.
• Zesty Orange Remix: Swap lemon zest and juice with orange zest and juice, creating a vibrant citrus cake with a different but equally refreshing profile.

Top Questions About Easy Lemon Drizzle Traybake Cake

• What makes this lemon drizzle traybake special?

This cake is a delightful balance of sweet and tangy flavors, with a moist texture that comes from the perfect combination of fresh lemon zest and juice. It’s incredibly easy to make and perfect for any occasion.

• Can I use regular flour instead of self-rising flour?

No, self-rising flour is key to the cake’s light texture. If you only have all-purpose flour, you’ll need to add baking powder (about 1½ teaspoons per cup of flour) to achieve the same rise and consistency.

• How do I know when the cake is perfectly baked?

Use the toothpick test – insert a toothpick into the center of the cake. If it comes out clean with no wet batter, your cake is ready. The top should also be golden and slightly springy to the touch.

• Is this recipe good for beginner bakers?

Absolutely! This lemon drizzle traybake is incredibly forgiving and simple. With just a few basic steps and minimal ingredients, even novice bakers can create a delicious, professional-looking dessert that tastes like it came from a bakery.

What Makes Easy Lemon Drizzle Traybake Cake So Bright And Fluffy

• Quick and Simple Baking: This lemon drizzle traybake offers an effortless dessert solution for busy home bakers, requiring minimal preparation and basic kitchen skills.
• Speed Meets Satisfaction: Crafted in under 45 minutes from start to finish, this recipe delivers a delightful treat without consuming hours of precious time, perfect for spontaneous sweet cravings.
• Crowd-Pleasing Citrus Delight: Bursting with bright lemon flavor, the cake appeals to both kids and adults, making it an ideal dessert for family gatherings, potlucks, or casual weekend treats.
• Beginner-Friendly Technique: With straightforward mixing steps and uncomplicated ingredients, this traybake welcomes novice bakers to confidently create a delicious homemade cake without complex techniques.

Everything You Need To Make Easy Lemon Drizzle Traybake Cake

• Butter: Rich, creamy base that provides moisture and tender texture.
• Sugar: Sweetens the cake and helps create a light, fluffy structure.
• Eggs: Bind ingredients together and add richness to the cake.
• Self-Rising Flour: Provides structure and helps the cake rise perfectly.

• Lemon Zest, Lemon Juice: Bright, tangy citrus flavor that gives the cake its signature taste.
• Milk: Adds moisture and helps create a smooth, consistent batter.

• Baking Powder: Helps the cake rise and creates a light, airy texture.
• Parchment Paper: Prevents sticking and ensures easy cake removal from the pan.

Step-By-Step Instructions For Easy Lemon Drizzle Traybake Cake

Step 1: Prep The Oven And Pan

Warmly welcome your oven to 350°F (175°C). Lovingly coat a 9×13-inch baking tray with butter, then line it with parchment paper, creating a cozy home for your cake.

Step 2: Cream Butter And Sugar

Grab a spacious mixing bowl and transform butter and sugar into a fluffy, cloud-like mixture. Whip them together until they become light, airy, and wonderfully smooth.

Step 3: Incorporate Eggs

Gently introduce eggs one at a time, giving each a warm welcome into the mixture. Blend thoroughly after each egg, creating a silky, rich batter.

Step 4: Combine Dry Ingredients

Sift self-rising flour and baking powder through a fine mesh, creating a delicate snow of dry ingredients. Fold them softly into the wet mixture, maintaining the batter’s beautiful texture.

Step 5: Add Citrusy Goodness

• Fresh lemon zest
• Tangy lemon juice
• Smooth milk

Stir these ingredients gently, just until they’re harmoniously combined.

Step 6: Fill The Baking Tray

Pour the sunshine-yellow batter into your prepared tray. Use a spatula to spread it evenly, ensuring a perfect, smooth surface.

Step 7: Bake To Perfection

Slide the tray into the preheated oven and bake for 25-30 minutes. The cake is ready when a toothpick emerges clean and the top turns a gorgeous golden brown.

Tips That Make Easy Lemon Drizzle Traybake Cake Even Better

• Zest with Precision: Use a fine grater to capture only the bright yellow part of the lemon rind, avoiding the bitter white pith for maximum flavor.
• Achieve Fluffy Texture: Cream butter and sugar thoroughly until the mixture becomes pale and increases in volume, creating a lighter cake base.
• Room Temperature Magic: Ensure eggs and butter are at room temperature to help ingredients blend smoothly and create a more consistent batter.
• Gluten-Free Adaptation: Swap self-rising flour with a gluten-free flour blend and add an extra teaspoon of baking powder for similar rise and texture.
• Drizzle Perfection: Let the cake cool completely before adding the lemon drizzle to prevent sogginess and ensure the glaze sets beautifully on top.

How To Keep Easy Lemon Drizzle Traybake Cake Soft And Moist

• Keep your lemon drizzle traybake fresh by storing it in an airtight container at room temperature for up to 3 days.
• Cover the cake loosely with plastic wrap or place it in a sealed cake tin to prevent drying out.
• Refrigeration works well for extending its shelf life to 5-7 days, but remember to bring the cake to room temperature before serving for the best flavor and texture.
• Freeze individual slices wrapped in plastic wrap and placed in a freezer-safe container for up to 3 months, allowing you to enjoy a slice of sunshine whenever a craving hits.

What To Serve With Easy Lemon Drizzle Traybake Cake

• Pair with Zesty Citrus Tea: Brew a hot lemon or Earl Grey tea to complement the cake's bright, tangy flavors. The citrusy notes will enhance the lemon drizzle's refreshing taste.
• Match with Creamy Vanilla Custard: Serve a smooth, cold vanilla custard alongside the warm cake. The rich, silky texture provides a delightful contrast to the cake's light, fluffy crumb.
• Enjoy with Fresh Berries: Scatter a handful of fresh raspberries or strawberries on the plate. Their natural sweetness and slight tartness perfectly balance the cake's lemony zing.
• Complement with Chilled Prosecco: Pour a crisp, sparkling Prosecco to elevate the dessert experience. The wine's light bubbles and subtle fruitiness dance beautifully with the lemon's bright profile.

Easy Lemon Drizzle Traybake Cake Recipe

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4.6 from 30 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Zesty lemon drizzle traybake offers a delightful dance of citrus and sweetness, perfect for afternoon tea. Each slice promises a tangy, moist crumb that will transport you to sunny Mediterranean kitchens with its bright, irresistible flavor.

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Ingredients

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Main Ingredients:

• 2 cups self-rising flour
• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs
• 1 cup granulated sugar

Flavor Enhancers:

• Zest of 2 lemons
• 2 tablespoons lemon juice
• ½ cup milk (whole or semi-skimmed)

Drizzle and Topping:

• ½ cup granulated sugar
• ¼ cup fresh lemon juice
• 1 teaspoon baking powder
• 1 cup powdered sugar
• 2–3 tablespoons lemon juice

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Instructions

1. Prepare the baking vessel by lining a rectangular pan with parchment paper, ensuring complete coverage of the bottom and sides for easy removal.

1. Combine softened butter and granulated sugar in a spacious mixing bowl, using an electric mixer to whip the ingredients until they transform into a pale, airy, and voluminous cream.

1. Introduce eggs into the butter mixture one at a time, thoroughly incorporating each before adding the next, which helps maintain a smooth and consistent texture.

1. Carefully sift the self-rising flour and baking powder over the wet ingredients, using a gentle folding technique to integrate them without deflating the delicate mixture.

1. Grate fresh lemon zest directly into the batter, then squeeze in the lemon juice and pour in the milk, stirring minimally to preserve the cake’s light consistency.

1. Transfer the velvety batter into the prepared pan, using a spatula to distribute it evenly and create a level surface for uniform baking.

1. Position the pan in the preheated oven and bake until the cake develops a golden-brown exterior and a inserted skewer emerges clean, indicating perfect doneness.

1. Once removed from the oven, allow the cake to cool in the pan for several minutes before transferring to a wire rack to prevent soggy bottoms.

1. While the cake cools, prepare a tangy drizzle by whisking together powdered sugar and additional lemon juice until a smooth, pourable consistency is achieved.

1. Generously cascade the zesty lemon drizzle over the slightly warm cake, allowing it to seep into the tender crumb and create a glistening, flavor-packed topping.

Notes

• Zest Trick: Use a microplane or fine grater to get maximum lemon flavor without bitter white pith, ensuring bright citrusy notes throughout the cake.
• Moisture Magic: Don’t overmix the batter after adding flour to keep the cake tender and prevent tough, dense texture.
• Glaze Perfection: Pour warm lemon syrup over the cake while it’s still hot, allowing maximum absorption and intensifying the tangy sweetness.
• Storage Hack: This cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it great for meal prep or advance baking.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg