Tangy Lemon Drizzle Traybake Cake Recipe: Zesty Perfection

Zesty and bright, this lemon drizzle traybake cake bursts with sunshine-inspired flavors that dance across your palate.

The classic British dessert blends tangy citrus notes with a delicate, moist crumb that melts in your mouth.

Sweet and sharp ingredients combine to create a dessert that promises pure delight.

Generous drizzles of lemon syrup soak through every inch of the soft cake, intensifying its refreshing taste.

Each slice delivers a perfect balance of sweetness and citrusy zing that makes this treat irresistible.

Simple to prepare and guaranteed to impress, this lemon drizzle traybake turns an ordinary afternoon into a delectable celebration.

Bakers of all skill levels can master this crowd-pleasing recipe that brings a slice of joy to any gathering.

Easy Lemon Drizzle Traybake Cake: Zesty Highlights

• Whip Up with Ease: Minimal kitchen skills needed, making this recipe perfect for beginners or baking novices who want a delightful dessert without complex techniques.
• Crowd-Pleasing Delight: Guaranteed to bring smiles at family gatherings, potlucks, or casual get-togethers with its bright, zesty flavor that appeals to all ages.
• Quick and Convenient: Simple ingredients and straightforward steps mean you can have a delicious homemade cake ready in under an hour, perfect for spontaneous baking moments.
• Versatile Treat: Works wonderfully as a sweet breakfast companion, afternoon snack, or elegant dessert that can be dressed up with fresh berries or whipped cream.

Lemon Drizzle Cake Ingredient List

• Butter: A key component that provides rich flavor and tender texture to the cake.
• Sugar: Adds sweetness and helps create a soft, moist cake.
• Flour: The primary structure-building ingredient that gives the cake its base.
• Eggs: Bind the ingredients together and contribute to the cake's light texture.
• Milk: Adds moisture and helps create a smooth, consistent batter.

• Vanilla Extract: Enhances the overall flavor profile of the cake.
• Lemon Zest: Provides a bright, citrusy aroma and fresh taste to the dessert.

• Powdered Sugar, Lemon Juice: Creates a tangy, sweet glaze that adds moisture and intense lemon flavor to the top of the cake.

Steps for Baking Lemon Traybake Cake

Step 1: Warm Up The Oven

Crank your oven to a cozy 350°F.

Grab your 8×10-inch baking tin and give it a snug parchment paper lining.

This will help your cake slide out like a dream later.

Step 2: Create Creamy Cake Base

Grab your mixing bowl and whip the butter and sugar together until they transform into a fluffy cloud.

Pour in the vanilla and gently introduce the eggs, making sure everything blends smoothly.

• Flour
• Milk

Stir with love until the batter looks silky and inviting.

Step 3: Zesty Lemon Magic

Sprinkle in the vibrant lemon zest, giving your batter a sunshine-bright personality.

Pour the mixture into your prepared tin, spreading it evenly with a gentle touch.

Step 4: Bake To Golden Perfection

Slide the tin into the warm oven and let it bake for 25-30 minutes.

Your cake is ready when a toothpick poked in the center comes out clean.

Allow the cake to cool completely, letting anticipation build.

Step 5: Drizzle With Tangy Glaze

Whisk together powdered sugar and fresh lemon juice to create a glossy, zingy topping.

Drizzle this liquid sunshine all over the cooled cake.

Sprinkle some extra lemon zest on top for a burst of brightness.

Let the glaze set before slicing into heavenly squares.

Tips for a Moist, Tart Traybake

• Use fresh, organic lemons for the most vibrant citrus flavor and avoid bitter white pith when grating zest.
• Let butter, eggs, and milk sit out for 30 minutes before mixing to ensure smoother, more even batter texture.
• Insert toothpick at cake's center; if it comes out with just a few moist crumbs, the cake is perfectly baked.
• Keep cake covered at room temperature for 3-4 days or refrigerate for up to a week to maintain moisture and freshness.

Lemon Cake Variations to Brighten Up Dessert

• Gluten-Free Zinger: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains moist texture.
• Olive Oil Wellness: Swap butter for extra virgin olive oil to create a heart-healthy Mediterranean-inspired cake with lighter profile.
• Citrus Remix: Substitute lemon with orange or lime zest for a different bright flavor that keeps the cake's signature drizzle technique.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of regular sugar, paired with reduced-fat cream cheese for a diabetic-friendly alternative.

Serving Lemon Traybake Cake for Tea Time

• Citrus Brunch Companion: Serve alongside fresh berries and a dollop of whipped cream for a bright morning treat that sparkles with flavor.
• Afternoon Tea Delight: Pair with Earl Grey tea or chamomile, creating a perfect sweet pause during midday relaxation moments.
• Dessert Finale: Slice into elegant squares for a dinner party, garnishing with candied lemon peel or a light dusting of powdered sugar for extra sophistication.
• Summer Picnic Star: Pack individual pieces wrapped in parchment paper for an outdoor gathering, offering a zesty portable dessert that travels beautifully.

Storing Lemon Drizzle Cake

• Store the lemon drizzle traybake in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap or place in a sealed container to keep the cake moist and fresh.
• Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving to maintain the cake's texture.
• If planning to enjoy within 2 days, keep the cake in a cool, dry place in a covered container. Avoid direct sunlight or warm areas that might cause the icing to soften or the cake to dry out.

FAQs

• Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice provides the best flavor and zest. Bottled juice works in a pinch, but the taste won’t be as vibrant and you’ll miss out on the zest for topping.

• How do I know if my cake is properly mixed?

The batter should look smooth and pale, with no lumps of butter or flour. Mix until ingredients are just combined to avoid overmixing, which can make the cake tough.

• What if my cake turns out dry?

Avoid overbaking by checking the cake a few minutes early. Use room temperature ingredients and don’t overmix the batter to keep the cake moist and tender.

Lemon Drizzle Traybake Cake Recipe

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4.9 from 10 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Zesty lemon drizzle traybake cake brings sunshine to your dessert table with its perfect balance of tangy citrus and sweet crumb. Moist layers soaked in bright lemon syrup promise a delightful treat you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 2 cups self-raising flour
• 1 1/4 cups (250 grams) granulated sugar
• 1 cup (227 grams) unsalted butter, softened
• 4 medium eggs

Lemon Components:

• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1–2 tablespoons lemon zest

Additional Ingredients:

• 3 tablespoons (45 milliliters) milk
• 1 teaspoon vanilla extract
• 1 2/3 cups (200 grams) powdered sugar

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Instructions

1. Preheat the oven to 350°F and carefully line an 8×10-inch baking tin with parchment paper, ensuring complete coverage of the bottom and sides.
2. Cream butter and sugar together until light and airy, creating a smooth, pale mixture that forms soft peaks when mixed.
3. Incorporate vanilla extract, then gently fold in eggs one at a time, maintaining a consistent, lump-free texture.
4. Gradually sift flour into the wet ingredients, alternating with milk to create a silky, well-blended cake batter.
5. Gently fold in fresh lemon zest, distributing the citrusy essence evenly throughout the mixture.
6. Pour the batter into the prepared tin, smoothing the surface with a spatula to ensure an even layer.
7. Bake in the preheated oven for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should come out clean with no raw batter.
8. Allow the cake to cool completely in the tin, which helps it set and prevents crumbling.
9. Prepare the drizzle by whisking powdered sugar with fresh lemon juice until achieving a smooth, pourable consistency.
10. Generously drizzle the lemon glaze over the cooled cake, allowing it to naturally cascade and create an elegant finish.
11. Sprinkle additional lemon zest on top for extra flavor and visual appeal.
12. Let the glaze set for 10-15 minutes before slicing and serving.

Notes

• Soften butter completely at room temperature for easier creaming and smoother cake texture.
• Zest lemons before juicing to ensure maximum flavor and prevent waste during preparation.
• Consider using gluten-free flour for a celiac-friendly version without compromising cake’s delicate crumb.
• Allow cake to cool entirely before drizzling glaze to prevent melting and ensure clean, crisp icing layer.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 275
• Sugar: 30 g
• Sodium: 85 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 70 mg