Easy Lemon Drizzle Traybake Cake Recipe: Zesty Homemade Joy

Whipping up a delightful lemon drizzle traybake cake promises pure culinary joy.

Citrusy aromas will dance through your kitchen moments after mixing begins.

Sunshine-bright flavors burst from every tender crumb of this classic treat.

Simple ingredients create magic when combined with careful technique.

Home bakers adore how effortlessly this recipe comes together.

Zesty lemon glaze adds a sparkling finish that makes people smile.

Fall in love with this foolproof dessert that guarantees sweet success.

Lemon Drizzle Traybake Tips That Help

• Zest with Care: Use a fine grater to collect only the bright yellow part of the lemon, avoiding the bitter white pith underneath.
• Prevent Sinking Flour: Sift flour twice to remove lumps and create a lighter, more even cake texture that rises beautifully.
• Room Temperature Magic: Ensure eggs and butter are at room temperature for smoother mixing and better cake consistency.
• Drizzle Distribution: Poke small holes in the warm cake with a skewer to help the lemon syrup penetrate deeply for maximum flavor infusion.
• Storage Savvy: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness without losing moisture.

Store Lemon Drizzle Cake to Keep It Moist

• Store leftover cake in an airtight container in the refrigerator for up to 5 days. Wrap each slice separately with plastic wrap to maintain moisture.
• Package the cake in freezer-safe containers or wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 10-15 seconds to restore softness. Alternatively, let the cake sit at room temperature for 15-20 minutes before enjoying.
• Place a slice of bread next to the cake in the container to keep it soft and prevent drying out.

What Goes Well with Lemon Drizzle Cake

• Smooth, bergamot-infused tea complements the cake's bright citrus notes, creating a delightful balance of flavors.
• Creamy, cold vanilla ice cream provides a rich contrast to the zesty lemon cake, offering a refreshing dessert experience.
• Light, tangy sorbet intensifies the cake's lemon profile, delivering a pure citrus burst that cleanses the palate.
• Crisp, bubbly Italian sparkling wine cuts through the cake's sweetness, adding a celebratory touch to the dessert.

Lemon Drizzle Traybake Cake Twists

• Gluten-Free Version: Replace self-rising flour with gluten-free flour blend and add xanthan gum for better texture. Perfect for those with wheat sensitivities.
• Dairy-Free Alternative: Swap butter with coconut oil or vegan margarine. Use almond milk instead of regular milk to create a completely dairy-free cake.
• Reduced Sugar Option: Substitute half the sugar with stevia or monk fruit sweetener. Add extra lemon zest to enhance natural sweetness without increasing calories.
• Vegan Transformation: Use flax eggs instead of regular eggs, plant-based butter, and non-dairy milk. Incorporate applesauce to maintain moisture and binding.

Easy Lemon Drizzle Traybake Cake FAQs

• What ingredients give this lemon drizzle cake its signature tangy flavor?

Lemon zest and fresh lemon juice are the key ingredients that provide the bright, citrusy taste in this traybake cake. The zest delivers intense lemon oils, while the juice adds a sharp, refreshing note.

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

No, self-rising flour is crucial for this recipe. It already contains baking powder and salt, which help the cake rise and create a tender texture. Using regular flour would require adding separate leavening agents.

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

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden and slightly springy when lightly touched.

• What makes the drizzle different from a regular glaze?

The lemon drizzle is typically made with powdered sugar and fresh lemon juice, creating a thin, tangy syrup that’s poured over the warm cake. This allows the liquid to seep into the cake, intensifying the lemon flavor and keeping the cake moist.

Why the Lemon Drizzle Traybake Cake Is Always a Win

• Perfect for Busy Bakers who want a delicious dessert without spending hours in the kitchen.
• Simple ingredients and straightforward steps make this lemon drizzle cake accessible for home cooks of all skill levels.
• Versatile dessert that works for casual family gatherings, afternoon tea, or unexpected guest surprises.
• Bright lemon notes provide a refreshing taste that instantly elevates your mood and brings sunshine to any day.

What’s Inside Lemon Drizzle Traybake Cake

• Self-Rising Flour: Provides structure and rising power for the cake, choose fresh and sifted for best results.
• Baking Powder: Helps the cake rise evenly and creates a light texture.

• Butter, Sugar: Creates a rich, sweet base with creamy consistency, room temperature butter works best.
• Eggs: Bind ingredients together and add moisture, use fresh large eggs.
• Milk: Adds softness and helps combine ingredients smoothly.

• Lemon Zest, Lemon Juice: Provides bright, tangy citrus flavor, use fresh lemons for most intense taste.
• Parchment Paper: Ensures easy cake removal and prevents sticking, choose non-stick quality.

How to Bake an Lemon Drizzle Traybake

Step 1: Warm Up the Oven

Fire up your oven to 350°F (175°C). Grab a 9×13-inch baking tray and give it a friendly coating of grease. Drape parchment paper inside to create a smooth landing spot for your cake batter.

Step 2: Whip Up a Creamy Base

• Soft butter
• Sugar

Blend these ingredients until they transform into a fluffy, cloud-like mixture that looks light and dreamy.

Step 3: Egg Dance

Crack eggs into the creamy mixture one by one. Whisk each egg thoroughly, making sure it’s fully incorporated before adding the next. This creates a smooth, even texture.

Step 4: Flour Power

• Self-rising flour
• Baking powder

Gently fold these dry ingredients into your creamy mixture. Stir with a light touch to keep the batter airy and tender.

Step 5: Citrus Burst

• Lemon zest
• Fresh lemon juice
• Milk

Stir until everything is just combined. Don’t overmix- you want to keep the batter tender and light.

Step 6: Tray Transfer

Pour the batter into your prepared baking tray. Use a spatula to spread it evenly, creating a smooth surface that will bake beautifully.

Step 7: Bake to Perfection

Slide the tray into the preheated oven. Bake for 25-30 minutes. Check doneness by inserting a toothpick into the center- it should come out clean when the cake is ready.

Easy Lemon Drizzle Traybake Cake Recipe

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

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Description

Zesty lemon drizzle traybake cake brings sunshine to your dessert table with irresistible citrus charm. Moist crumb and tangy glaze create perfect balance, inviting you to savor each delightful slice.

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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
• ½ cup milk (whole or semi-skimmed)

Flavoring Ingredients:

• Zest of 2 lemons
• 2 tablespoons lemon juice

Sweetening and Topping Ingredients:

• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ cup granulated sugar
• ¼ cup fresh lemon juice
• 1 cup powdered sugar
• 23 tablespoons lemon juice

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Instructions

1. Preheat the oven to a precise temperature of 350°F (175°C). Carefully prepare a 9×13-inch baking tray by generously greasing the surface and lining it completely with parchment paper, ensuring full coverage of the bottom and sides.
2. In a spacious mixing bowl, combine butter and sugar. Vigorously cream the ingredients together using an electric mixer or whisk until the mixture becomes noticeably lighter in color and develops a fluffy, aerated texture.
3. Gently introduce eggs into the creamed mixture, incorporating them one at a time. Thoroughly mix each egg until fully integrated before adding the next, creating a smooth and homogeneous batter.
4. Carefully sift the self-rising flour and baking powder directly into the wet ingredients. Using a delicate folding technique, combine the dry and wet components until just incorporated, taking care not to overmix and deflate the batter.
5. Enhance the flavor profile by introducing freshly grated lemon zest, tangy lemon juice, and smooth milk. Stir these elements gently until they are evenly distributed throughout the mixture.
6. Transfer the prepared batter into the lined baking tray, using a spatula to spread it evenly across the surface, ensuring a consistent depth and smooth top.
7. Place the tray in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a clean toothpick into the center of the cake – it should emerge completely clean, indicating the cake is perfectly baked.

Notes

• Zest lemons before juicing to maximize flavor extraction and prevent waste.
• Use room temperature eggs and butter for smoother, more even cake batter consistency.
• For gluten-free adaptation, replace self-rising flour with gluten-free flour blend and add extra baking powder.
• Test cake doneness by gently pressing the center – it should spring back when lightly touched, indicating perfect baking.

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

Nutrition

• Serving Size: 12
• Calories: 323
• Sugar: 28 g
• Sodium: 95 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 73 mg