Quick Lemon Drizzle Traybake
80% authentic · British
A simplified, faster version of the classic, baked in a tray for easy slicing and serving, perfect for a quick treat.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Unsalted butter, softened175g
- Granulated sugar175g
- Eggs3 large
- All-purpose flour175g
- Baking powder1 tsp
- Lemon zest1.5 lemons
- Lemon juice1.5 tbsp
- Icing sugar150g
- Salt1 pinch
Steps
- 1
Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm square baking tin.
- 2
In a bowl, beat together softened butter and sugar until creamy.
- 3
Whisk in the eggs one by one.
- 4
Sift in the flour and baking powder, then fold gently with the lemon zest and juice.
- 5
Pour the batter into the prepared tin and spread evenly.
- 6
Bake for 25-30 minutes, or until a skewer comes out clean.
- 7
Let the cake cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- 8
Mix icing sugar with 2-3 tbsp lemon juice to make a thick glaze. Spread over the cooled cake.
