Lemon Drizzle Traybake

Lemon Drizzle Traybake

A pleasing traybake version of this classic lemon drizzle cake which is always a pleasure to find in the cake tin. Easy to make traybake and perfect with a cup of tea.

Prep time: 15-20 mins Bake time: 30-35 mins Makes: 1 traybake
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  • 200g Wessex Mill Self Raising Flour
  • 200g caster sugar
  • 150g butter
  • 3 eggs
  • 1 lemon, grated rind
  • plus oil, for tin


  • 1 lemon, juiced
  • 50g caster sugar


  • 1 20 x 20cm/8 x 8" baking tin
  • 2 x mixing bowls


180°C, Fan 160°C, 350°F, Gas 4.

  • Preheat the oven.

  • Rub some oil around the inside of a 20x20cm/8×8” baking tin or insert a baking liner.

  • Mix together the flour, sugar, butter and eggs in a bowl.

  • Grate the lemon rind into the bowl and stir to combine.

  • Tip the mixture into the prepared tin and smooth the top.

  • Bake until the top is light brown and just starting to come away from the edges of the pan, about 30-35 minutes.

  • Remove the cake from the oven and stand for 5 minutes.

  • Squeeze the lemon into a bowl, add the caster sugar and stir to combine.

  • While the cake is still warm, press the tip of a knife or skewer into the cake to create small holes over the cake surface.

  • Pour the lemon drizzle evenly over the top of the warm cake.

  • Leave to cool in the tin.

  • When cold, cut into squares.

  • Store lemon drizzle traybake squares in a cake tin.

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