Lip-Tingling Lemon Drizzle Traybake

This zesty little traybake is simple to make and gets everyone’s lips smacking. Perfect for a mid-week pick-me-up!

25 minutes

Serves 12 people


  • 200g unsalted butter, softened
  • 200g caster sugar
  • 3 Free Range Ethical Eggs
  • 250g self-raising flour
  • 2 teaspoons baking powder
  • Zest of 2 lemons
  • Juice of 4 lemons (3 for the drizzle)
  • 175g granulated sugar
  • Icing sugar, to dust


  1. Preheat oven to 180C/160C fan. Lightly grease a 13 x 33cm baking tray and line with baking paper.
  2. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well between each addition.
  3. Mix in the lemon zest and juice. The batter may split but will come back together once the flour is added.
  4. Sift in the flour and baking powder and fold to combine.
  5. Place your tray on the middle shelf and bake for 25 minutes or until a skewer inserted into the centre comes out clean. Leave the cake to cool for 5 minutes in the tray, then lift out using the baking paper and place on a wire rack to cool.
  6. Meanwhile, mix the lemon juice with the sugar to a runny consistency, then drizzle over the top of the warm cake.
  7. Allow to cool completely, dust with icing sugar and then cut into slices to serve.