Lemon Drizzle Traycake

Ingredients

• 200 g (2 sticks), softenedunsalted butter
• 150 g (3/4 cup)caster sugar
• 3eggs
• Zest of 2lemons
• Juice of 1lemon
• 250 g (2 cups)plain flour (all-purpose flour)
• 15 ml (3 tsp)baking powder
• Juice of 2lemons
• 175 g (3/4 cup)granulated sugar
• To decoratelemon zest

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Grease a 23 × 33 cm (9 × 13 in) baking tray or line it with baking paper.

2. 2

   Cream butter and sugar

   In a large bowl, beat the softened butter and caster sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then mix in the zest of 2 lemons and the juice of 1 lemon. The mixture may look slightly split at this point; it will come together when you add the flour.

3. 3

   Add dry ingredients

   Sift in the plain flour and baking powder, then stir gently until combined.

4. 4

   Fill the tray

   Pour the mixture into the prepared tray and spread it evenly.

5. 5

   Bake the cake

   Bake for 20–25 minutes, until a skewer inserted in the centre comes out clean. Leave the cake to cool for 5 minutes.

6. 6

   Add the drizzle

   While the cake cools, mix the juice of 2 lemons with the granulated sugar. Drizzle it over the warm cake and leave to cool completely. Sprinkle with lemon zest, cut into squares and serve.

What is lemon drizzle traycake?

A traycake is a single-layer cake baked in a rectangular tin and cut into portions, rather than stacked or shaped as a round cake. Lemon drizzle cakes are popular in British home baking, while this recipe describes an American-style 23 × 33 cm (9 × 13 in) tray.

This version pairs a soft lemon sponge with a simple topping of lemon juice and granulated sugar. The topping gives the surface a fine crunch once it cools.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 2g protein, 26g carbs, 8g fat.

The flour and sugar provide most of the carbohydrates, while the butter supplies most of the fat; eggs contribute some protein. Pair a square with plain yoghurt and fresh fruit if you want to round out the serving.

Build a light sponge

Creamed butter: beat the softened butter and caster sugar until pale and fluffy to create an airy base for the batter.

Eggs: add them one at a time and beat each in before adding the next. A slightly split-looking mixture after the lemon juice goes in is not a problem; the flour helps bring it together.

Keep the lemon balanced

In the batter: zest from 2 lemons gives the sponge a fragrant citrus flavour, while the juice of 1 lemon adds a sharper note.

On top: the juice of 2 lemons is mixed with granulated sugar for a bright, crisp drizzle. Use the specified juices and sugar together so the topping has the intended balance of tartness and sweetness.

Mix and spread gently

After sifting in the flour and baking powder, stir only until the dry ingredients are incorporated. Mixing gently helps avoid a dense sponge.

Spread the batter evenly into the prepared tray so it bakes at a similar rate from edge to centre.

Check for doneness

Timing: start checking at 20 minutes; the cake may need up to 25 minutes. A skewer inserted into the centre should come out clean.

Before drizzling: let the cake stand for 5 minutes after baking. It should still be warm when you add the lemon and sugar mixture.

Serve in squares

Wait until the cake has cooled completely before adding the decorative lemon zest and cutting it. This gives the topping time to settle and makes neater portions.

Serve a square with tea or coffee, or add berries and a spoonful of yoghurt for a simple dessert plate.

Recipe notes & tips

• Bring the butter to room temperature so it creams smoothly with the sugar.
• Zest the lemons before juicing them, while their skins are firm and easy to handle.
• Sift the flour and baking powder together to distribute the raising agent evenly.
• Use a skewer in the centre to check the cake, rather than relying on the edges alone.
• Pour the drizzle over the cake while it is warm so it can settle into the surface.

Variations

• Extra citrus: add a little finely grated orange zest alongside the lemon zest.
• Seeded topping: sprinkle poppy seeds over the batter before baking.
• Berry serving: serve each square with fresh berries on the side.
• Yoghurt pairing: add a spoonful of plain yoghurt for a cool, tangy contrast.
• Neat finish: dust the cooled squares lightly with icing sugar before serving.

Common mistakes to avoid

• Cold butter: it will not cream readily; soften it before you start mixing.
• Adding eggs all at once: the batter can lose its smooth texture; beat them in one by one.
• Overmixing the flour: this can make the sponge heavy; stir only until combined.
• Uneven spreading: thick and thin areas bake differently; level the mixture across the tray.
• Overbaking: the sponge can dry out; begin checking at 20 minutes with a skewer.
• Drizzling after the cake is cold: the topping will not settle in the same way; add it after the 5-minute cooling rest.

How to store

Once completely cool, store the squares in an airtight container at room temperature for up to 3 days. If you prefer them warm, heat a piece briefly in the microwave; the crunchy topping may soften.

Frequently asked questions