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.
Ingredients
Scale
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
Instructions
- Prepare the baking vessel by lining a rectangular pan with parchment paper, ensuring complete coverage of the bottom and sides for easy removal.
- 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.
- 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.
- 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.
- 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.
- Transfer the velvety batter into the prepared pan, using a spatula to distribute it evenly and create a level surface for uniform baking.
- 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.
- 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.
- While the cake cools, prepare a tangy drizzle by whisking together powdered sugar and additional lemon juice until a smooth, pourable consistency is achieved.
- 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