Lemon Drizzle Traybake!
An easy, delicious and scrumptious six ingredient lemon drizzle traybake that is so easy, so tasty and always popular!
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Servings: 15 People
Ingredients
Cake
- 400 g unsalted butter (or baking spread)
- 400 g caster sugar
- 7 medium eggs
- 400 g self raising flour
- Zest of 2-3 lemons
Drizzle
- 175 g caster sugar
- 175 ml lemon juice
Decoration
- 100 g icing sugar
- 2-3 tsp lemon juice
- Lemon zest
Instructions
For the Cake
- Preheat your oven to 180ºc/160ºc fan and line a 9x13" traybake tin with parchment paper.
- Beat together the butter and sugar until light and fluffy.
- Add in the eggs, self raising flour, and lemon zest and beat again until combined well.
- Pour into the tin and bake in the oven for 45-50 minutes, or until baked through.
For the Drizzle
- Whilst the cake is baking, mix the lemon juice and caster sugar together in a bowl.
- Once baked, remove the cake from the oven and drizzle over the lemon drizzle
- Let the cake cool fully in the tin
For the Decoration
- Add the icing sugar to a bowl, and gradually add the lemon juice, mixing well each time, until a thick icing paste is made.
- Drizzle this over the cooled cake
- Sprinkle over some extra lemon zest, let this set, and enjoy!
Notes
- For a 9" square tin - I would recommend a 5 egg/250g sugar/butter/flour mixture. Baked for 35 minutes!
- This bake will last for 4+ days at room temperature
- You can freeze this bake for 3+ months
- I use this traybake tin
- You can use lemon extract instead of lemon zest (2 tsps)
- You can use bottled lemon juice instead of fresh in the same way