Tangy Lemon Drizzle Traybake Cake Recipe: Bright & Sunny Treat

Baking a zesty lemon drizzle traybake cake that bursts with tangy sunshine can brighten anyone’s day.

This simple yet elegant dessert combines bright citrus notes with a moist, tender crumb.

Lemons dance through every bite, creating a refreshing and irresistible treat.

The drizzle transforms an ordinary cake into a spectacular dessert that sparkles with flavor.

Each slice promises a perfect balance of sweet and sharp citrus intensity.

Home bakers adore this straightforward recipe that delivers maximum impact with minimal effort.

Serve this crowd-pleasing cake and watch smiles spread across the room.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 323 kcal

Servings: 12

What You Need for Lemon Drizzle Traybake Cake

• Butter: Provides rich, creamy foundation for cake's tender texture, choose high-quality unsalted butter for best flavor.
• Sugar: Sweetens and helps create soft, golden cake structure, opt for fine granulated sugar for smooth mixing.

• Eggs: Bind ingredients and create structure, select fresh room-temperature eggs for even mixing.
• Milk: Adds moisture and softness, whole milk works best for richer consistency.
• Lemon Juice: Delivers bright, zesty tang and helps activate chemical reactions in baking.
• Lemon Zest: Intensifies citrus flavor and adds fragrant aroma, use fresh, organic lemons for maximum impact.

• Self-Rising Flour: Creates light, airy texture and provides natural leavening, ensure flour is fresh and properly stored.
• Baking Powder: Helps cake rise and become fluffy, check expiration date for maximum effectiveness.

Tools That Help with Lemon Drizzle Traybake Cake

• Large mixing bowl: Essential for combining ingredients smoothly and easily.
• Electric mixer or whisk: Perfect for creaming butter and sugar, and beating eggs until fluffy.
• 9×13-inch baking tray: Ideal size for creating a classic traybake cake.
• Parchment paper: Prevents sticking and makes cake removal simple.
• Grater or zester: Helps extract fresh lemon zest effortlessly.
• Sifter or fine-mesh strainer: Ensures smooth, lump-free flour mixture.
• Toothpick or cake tester: Checks cake doneness accurately.
• Measuring cups and spoons: Guarantees precise ingredient quantities.

Instructions for Lemon Drizzle Traybake Cake

• Warm Up the Oven

Crank your oven to a toasty 350°F and grab a rectangular baking pan. Line it with parchment paper, letting the edges hang over for easy cake removal.

• Create a Fluffy Base

Whip butter and sugar together until they transform into a light, airy cloud. This is where the magic begins!

• Blend in the Eggs

Crack eggs into the mixture one by one, giving each a good beating to keep everything smooth and consistent.

• Fold in the Flour

Gently sift flour and baking powder into the mix. Fold carefully to keep the batter delicate and prevent tough cake texture.

• Add Citrus Sunshine

Sprinkle in lemon zest and squeeze fresh lemon juice into the batter. A splash of milk will help everything come together beautifully.

• Bake to Perfection

Pour the batter into your prepared pan, spreading it evenly. Slide into the preheated oven and bake for 25-30 minutes until a toothpick comes out clean.

• Cool and Drizzle

Let the cake cool slightly, then drizzle with a zesty lemon glaze made from powdered sugar and lemon juice. Slice and enjoy your citrusy creation!

Tips and Add-Ons for Lemon Drizzle Traybake Cake

• Zesty Tip: Grate fresh lemon zest for maximum flavor, ensuring you only scrape the bright yellow part of the lemon peel to avoid bitter white pith.
• Make-Ahead Magic: Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for 2 weeks to enjoy later.
• Gluten-Free Option: Swap self-rising flour with a gluten-free flour blend and add 1½ teaspoons of baking powder to maintain the cake's light texture.
• Dairy-Free Twist: Replace butter with coconut oil and use almond milk instead of regular milk for a delicious dairy-free version that doesn't compromise on taste.
• Flavor Boost: Enhance the lemon drizzle by adding a splash of limoncello or a pinch of fresh thyme to the syrup for an unexpected flavor complexity.

Lemon Drizzle Traybake Cake Serving Guide

• Zesty Brunch Companion: Pair this lemon drizzle cake with a freshly brewed cup of Earl Grey tea for a delightful morning treat that brightens up any weekend gathering.
• Elegant Dessert Plating: Slice the cake into neat rectangles and dust with powdered sugar, then garnish with thin lemon twists or fresh mint leaves for an Instagram-worthy presentation.
• Creamy Complementary Topping: Serve a dollop of vanilla bean whipped cream or a scoop of lemon sorbet alongside each slice to enhance the cake's tangy citrus flavor and add a cool, refreshing contrast.
• Afternoon Tea Centerpiece: Display the traybake on a beautiful cake stand surrounded by fresh berries and delicate shortbread cookies for a classic British-inspired dessert spread that impresses guests.

How to Store Lemon Drizzle Traybake Cake

• Smart Storage Solutions: Keep your lemon drizzle traybake fresh by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature for 3-4 days.
• Refrigeration Recommendation: When drizzle is extra moist, store in the refrigerator for up to 5 days to maintain texture and prevent potential spoilage.
• Freezing Friendly: Slice the cake before freezing individual portions in freezer-safe bags. Freeze up to 3 months for quick dessert options anytime.
• Make-Ahead Magic: Prepare the cake a day before serving to enhance lemon flavor development and allow glaze to fully soak into the cake layers.

Zesty Lemon Drizzle Traybake Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 17 reviews

• Total Time: 40 minutes
• Yield: 13 1x

Print Recipe

Pin Recipe

Description

Moist lemon drizzle traybake cake delights with tangy citrus notes and sweet glaze. British baking classic offers simple pleasure and zesty comfort for afternoon tea gatherings.

---

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs
• 2 cups (480 ml) self-rising flour
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) granulated sugar
• ½ cup (120 ml) milk (whole or semi-skimmed)
• Zest of 2 lemons
• 2 tbsps (30 ml) lemon juice
• 1 tsp baking powder
• 1 cup (120 g) powdered sugar
• ¼ cup (60 ml) fresh lemon juice
• 23 tbsps (345 ml) lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Calibrate oven to 350°F (175°C). Thoroughly coat a 9×13-inch baking tray with grease and parchment paper, covering bottom and sides completely.
2. Creaming: Amalgamate butter and sugar using an electric mixer, whipping until the mixture transforms into a pale, voluminous consistency with a cloud-like texture.
3. Egg Integration: Methodically introduce eggs one at a time, blending thoroughly after each addition to create a silky, uniform batter that maintains its airy structure.
4. Dry Ingredient Incorporation: Delicately sift flour and baking powder over the wet ingredients. Employ a gentle folding technique to merge components, avoiding aggressive stirring that might deflate the mixture.
5. Flavor Enhancement: Infuse the batter with vibrant lemon zest, tangy lemon juice, and smooth milk. Stir minimally to distribute ingredients evenly without compromising the batter’s delicate composition.
6. Baking Process: Carefully pour batter into prepared tray, spreading uniformly with a spatula to ensure consistent depth. Position in preheated oven and bake for 25-30 minutes until a toothpick inserted emerges pristine and clean.

Notes

• Prevent Overmixing: Gently fold flour to maintain the cake’s light, airy texture and avoid developing tough gluten strands that can make the cake dense.
• Zest Matters: Use fresh, unwaxed lemons for maximum flavor intensity; grate only the yellow part to avoid bitter white pith underneath.
• Temperature Control: Let ingredients like butter, eggs, and milk reach room temperature before mixing to ensure smoother incorporation and more even baking.
• Drizzle Technique: Cool cake completely before adding lemon syrup to prevent soggy texture; poke small holes with a skewer to help syrup penetrate evenly.

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

Nutrition

• Serving Size: 13
• Calories: 305
• Sugar: 28 g
• Sodium: 134 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg